Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!
Preheat your oven to 350℉ (or 180℃) and grease a 9x13 baking dish.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Next, in a larger mixing bowl, add the butter and sugar and mix until combined.
Add the egg and vanilla and mix until completely combined.
Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don't over mix.
Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.
MAKE THE CRUMBLE:
In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.
Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.
Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.
Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.