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Blueberry Crumb Cake

Ingredients:

1 1/2 cup(s) flour (all-purpose)

1 1/2 teaspoon(s) baking powder

1/2 teaspoon(s) baking soda

1/4 teaspoon(s) salt (iodized)

1/4 teaspoon(s) allspice (ground)

4 tablespoon(s) butter (unsalted) - room temperature

3/4 cup(s) sugar

1 large egg

1/4 cup(s) buttermilk

1 1/2 cup(s) blueberries - rinsed and patted dry

1 tablespoon(s) flour (all-purpose)

1 cup(s) flour (all-purpose)

1/2 cup(s) brown sugar (light)

1/4 teaspoon(s) salt (iodized)

1/2 cup(s) butter (unsalted) - cold, cut into tablespoons

Steps:

-Preheat the oven to 350 degrees, and butter and lightly flour a 9 x 9-inch baking dish.

-In a medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda, salt and allspice.

-In a large bowl, cream the butter and sugar with a mixer until light and fluffy.

-Add the egg to the butter mixture and beat until combined.

-Starting and ending with the flour mixture, alternately add the flour mixture and buttermilk to the butter mixture, beating to combine.

-In a small bowl, toss the blueberries with 1 teaspoon of flour and fold into the batter; pour the batter into the prepared pan.

-In a medium bowl, mix 1 cup flour, brown sugar and salt. Use your fingers to work in the butter until large crumbs form.

-Sprinkle crumbs over batter.

-Bake on 350 degrees for 45-50 minutes until golden brown and a toothpick comes out clean from center.

-Let cool completely.

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