Crumb Topping:
1/4 cup sugar
1/3 cup brown sugar
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter
Coffee Cake:
2/3 cups sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup buttermilk
2 cups blueberries + 2 tablespoons flour
Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1-2 teaspoons teaspoons hot water
Preheat oven to 350 degrees. To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt, and cinnamon. Cut in butter until crumbly. Set aside.
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with buttermilk. Rinse blueberries and sprinkle with flour. Fold blueberries into batter. Spread batter into greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes.
To make glaze, in small bowl combine powdered sugar, vanilla, and hot water. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.
Click here for a printable version of this recipe.
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup buttermilk
2 cups blueberries + 2 tablespoons flour
Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1-2 teaspoons teaspoons hot water
Preheat oven to 350 degrees. To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt, and cinnamon. Cut in butter until crumbly. Set aside.
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with buttermilk. Rinse blueberries and sprinkle with flour. Fold blueberries into batter. Spread batter into greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes.
To make glaze, in small bowl combine powdered sugar, vanilla, and hot water. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.
Click here for a printable version of this recipe.
