Blueberry Crumble Coffee Cake
Servings 9 pieces
Calories 355kcal
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
- ⅛ tsp nutmeg
- ⅔ cup buttermilk
- 1 Tbsp lemon zest
- Crumb topping:
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 4 Tbsp cold butter cubed
- ⅛ 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.
- Use a whisk to sift together 2 cups self-rising flour with ⅛ tsp nutmeg.
- Add the sifted flour mixture 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.
Nutrition
Serving: 1piece | Calories: 355kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 132mg | Potassium: 100mg | Fiber: 2g | Sugar: 32g | Vitamin A: 458IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg