Blueberry Crumb Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 4 tablespoons unsalted butter, at room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan and
• 1 teaspoon flour, for blueberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 3/4 cup sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 1/2 cups blueberries, picked over, rinsed, and patted dry
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into tablespoons (1 stick)

Recipe

• 1 cake:.
• 2 preheat the oven to 350°f butter a 9-inch square baking pan; dust with flour, tapping out excess.
• 3 in a medium bowl, whisk together the 1 1/2 cup flour, the baking powder, baking soda, salt, and allspice. in another bowl, cream the butter and sugar with an electric mixer until light and fluffy. add the egg; beat until combined.
• 4 add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (batter will be very stiff).
• 5 in a small bowl, toss the blueberries with the remaining teaspoon flour. fold the berries into the batter; pour into the prepared pan. sprinkle evenly with streusel topping, covering the batter completely (do not press in). bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. let cool completely.
• 6 streusel topping:.
• 7 in a medium bowl, mix the flour, sugar, and salt. using your fingers, work in the butter until large, moist crumbs form. (make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter). chill streusel until ready to use.