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Blueberry Crumble Cake




Source of Recipe


Sandy H.


List of Ingredients




Topping:
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup chopped nuts (I used pecans and increased to 1 cup)
3 tablespoons butter
1 1/2 tsp cinnamon
1/2 tsp nutmeg, optional

Combine ingredients and set aside.

Cake:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 tsp nutmeg
1 stick butter, cut into pieces
1 cup buttermilk
2 eggs
2 tsp vanilla
1-1/2 cups fresh blueberries

Recipe



Preheat oven to 350 degrees.

Combine flour, sugar, baking powder and nutmeg in food processor. Pulse several times to blend. Add butter and pulse 8-10 times until mixture resembles coarse crumbs. In another bowl, whisk buttermilk, eggs and vanilla together. Add the dry ingredients to this and stir to blend. Fold in blueberries.

Spray a bundt pan with cooking spray, and sprinkle the topping mixture evenly in pan. Top with the batter; smooth the top evenly. Bake approx.40 minutes or until cake tests done. (I would check it at 30 minutes.) Let cool 20 minutes in pan; invert onto a serving plate. Replace any topping that may have come loose.

*Note* I have only made these into "Baby Bundts"- so the baking time is approximate. It seems baking times on bundt-type cakes can vary so much, that it really depends on your oven and how much batter is in the pan. If it is very full, then of course it will take longer.