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Blueberry Crumble Cake




Source of Recipe


From Irish Puddings, Tarts, Crumbles and Fools


List of Ingredients




opping
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 cup chopped walnuts
2 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Cake
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, cut into pieces
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries

Recipe



Heat oven to 350 degrees. Butter a 9-inch-square baking pan and dust with flour. Tap out excess.
To make topping: In a small bowl, combine ingredients. Set aside.

To make the cake: Combine flour, sugar, baking powder and nutmeg in a food processor. Pulse 2 to 3 times to blend. Add butter and pulse 8 to 10 times or until mixture resembles coarse crumbs. In a large bowl, whisk together buttermilk, eggs and vanilla. Add the dry ingredients to the buttermilk mixture and stir to blend. Fold in the blueberries. Spoon the batter into the prepared pan and sprinkle with topping. Bake 60 to 65 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 15 minutes. Slice and serve warm.

Makes 10 to 12 servings.