 | | Directions |
- Preheat the oven to 375 degrees. Grease the sides and bottom of a 9x10x2 baking dish.
- In a medium bowl, combine all the topping ingredients. Mix with a fork until crumbly; set aside.
- In another bowl mix the flour, baking powder, salt, and cinnamon; set aside.
- In a large mixing bowl, cream the sugar and butter together. Add the egg and vanilla; blend until mixture is smooth.
- Blend the flour mixture and buttermilk alternately to the creamed mixture. Start with flour, then buttermilk, flour, buttermilk, and end with flour; beat until evenly mixed.
- Gently fold in the blueberries, trying not to mash the berries.
- Spread the cake batter into the prepared baking dish; crumble the topping over the cake.
- Bake for 50 to 55 minutes or until a toothpick poked in the middle comes out clean.
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Prep Time: 45 minutes
Cook Time: 55 minutes
Container: 9 x 10 x 2 baking dish
|  | | Ingredients | | - | | TOPPING: |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 cup butter - softened |
| - | | CAKE: |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon cinnamon |
| - | | 3/4 cup sugar |
| - | | 1/4 cup butter - softened |
| - | | 1 egg |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup buttermilk |
| - | | 3 cups blueberries - fresh |
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