Blueberry Crumb Cake

Recipe adapted from Everyday Food: Great Food Fast.

Ingredients:
4 tablespoons butter
1 1/2 cups all purpose flour and 1 teaspoon for blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground all spice (I didn’t have all spice so I used cinnamon – I think nutmeg, cloves, or ginger would also be good)
3/4 cup sugar
1 large egg
1/4 cup buttermilk (I didn’t have buttermilk so I used regular milk plus a bit of white vinegar)
1 1/2 cup blueberries

for Streusel topping
1 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup butter cut into chunks

1. Preheat oven to 350F. Grease 9″ square pan.

2. Cream butter and sugar with electric mixer. Add the egg and beat until combined. Add baking powder, baking soda, salt, and spice.

3. Add the flour and buttermilk in alternating batches beginning and ending with the flour (the batter will be very stiff).

4. Dust blueberries with 1 teaspoon flour. Fold into batter by hand. Pour into prepared pan.

5. Prepare streusel by working all ingredients together with your fingers until moist crumbs form (make sure the crumbs are large so they form a crisp topping as the cake bakes). Sprinkle evenly over cake batter.

6. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely.

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