Blueberry Crumble Coffee Cake
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Blueberry Crumble Coffee Cake

Servings 9
Author Melissa Sperka

Ingredients

  • 2 cup fresh blueberries
  • ¾ cup granulated sugar
  • ¼ cup butter softened
  • 2 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 2 cup self-rising flour plus 1 Tbsp divided
  • tsp nutmeg
  • cup buttermilk
  • 1 Tbsp lemon zest
  • Crumb topping:
  • ½ cup granulated sugar
  • cup all purpose flour
  • 4 Tbsp cold butter cubed
  • tsp ground nutmeg

Instructions

  • Preheat the oven to 375°F. Spray a 9 x 9-inch baking dish with baking spray. Set aside.
  • Wash and dry the blueberries.
  • Using an electric mixer, cream together ¼ cup softened butter with ¾ cup granulated sugar, lemon juice and vanilla extract. Add the egg beating until combined.
  • Sift together 2 cup self-rising flour with ⅛ tsp nutmeg.
  • Add the sifted flour to the creamed mixture alternately with the buttermilk beginning and ending with flour. Beat on medium just until fully combined. The batter will be thick.
  • Toss the blueberries with the remaining 1 Tbsp of flour. Fold the flour coated blueberries and lemon zest into the batter by hand. Spread the batter into the baking pan.
  • In a separate bowl, mix together the dry ingredients for the crumb topping, Use a pastry cutter to cut the cold butter into the dry ingredients until it's pea sized. .
  • Sprinkle the batter with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean.
  • Cool completely before cutting into squares.