Hello baking friends– Here’s a cozy Saturday morning breakfast or a warm homey cake to share with friends along with mugs of tea and good conversation. Just pick up the blueberries next time you’re at the market, everything else you probably already have in your cupboard.
BLUEBERRY CRUMBLE COFFEE CAKE
1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon or pumpkin pie spice
1/4 cup butter, softened
1/2 cup chopped almonds
To make the topping, stir together the brown sugar, flour and spice. Then cut in the butter with a pastry blender or in a food processor until it looks crumbly. Stir in the almonds. Set it aside.
Stir together the flour, baking powder, salt and sugar. Then mix in the oil, egg and vanilla. Blend in the buttermilk and then carefully fold in the blueberries. Spoon the cake batter into a 9″ cake pan (or springform pan) sprayed with cooking spray.
Next sprinkle on the crumbly topping and pop it into a 350 degree oven for 30 to 40 minutes, until it comes out firm to the touch.
*If you don’t have buttermilk in the fridge (and I usually don’t), just add a couple tablespoons of cider vinegar to milk and let it sit a few minutes to thicken.