Blueberry Coffee Cake With Crumble Topping
Servings 9
Ingredients
**Coffee Cake:**
- – 2 cups all-purpose flour
- – 2 teaspoons baking powder
- – ½ teaspoon baking soda
- – ½ teaspoon salt
- – 1 stick salted butter room temperature
- – 1 cup granulated sugar
- – 1 large egg
- – 1 teaspoon vanilla extract
- – ½ teaspoon almond extract
- – 1 cup buttermilk
- – 2 cups fresh blueberries
**Crumble:**
- – 1½ cups all-purpose flour
- – ½ cup firmly packed light brown sugar
- – ¼ cup white sugar
- – ½ teaspoon salt
- – 1 stick butter melted
- – ½ teaspoon almond extract
Instructions
**Brown Sugar Crumble:**
- In a medium bowl, combine the flour, brown sugar, white sugar, and salt.
- Pour in the melted butter and almond extract, then mix until large crumbs form. Set aside.
**Coffee Cake:**
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy.
- Add the egg and extracts, then cream for another 2 minutes until light and fluffy.
- Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Add ⅓ of the dry ingredients, then ½ of the buttermilk, another ⅓ of the dry ingredients, the remaining buttermilk, and finally the last ⅓ of the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
- Fold in the blueberries gently.
- Spread the batter evenly in a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray.
- Top the batter with the brown sugar crumble.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.