By: Smallbites1
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Ingredients
Serves Tool
Serves To:USMetric| 1/4 | Cup(c) | all purpose flour | |
| 1 1/2 | Teaspoon(t) | baking powder | |
| 1/4 | Teaspoon(t) | baking soda | |
| 1/4 | Teaspoon(t) | salt | |
| 1/2 | Cup(c) | butter, at room temperature | |
| 3/4 | Cup(c) | granulated sugar | |
| 1 | Cup(c) | fresh or frozen blueberries, thawed if frozen, rinsed and dried | |
| 1/3 | Cup(c) | walnuts, chopped | |
| 2 | Tablespoon(T) | butter, chilled | |
| 1/4 | nutmeg, ground | ||
| 1/2 | Teaspoon(t) | cinnamon, ground | |
| 1/4 | Cup(c) | brown sugar, packed | |
| 1/4 | Cup(c) | all purpose flour | |
| 1/3 | Cup(c) | milk | |
| 1 | Teaspoon(t) | vanilla extract | |
| 1 | large egg |
Preparation
To make the cake: Preheat oven to 350° F. In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy, 1 to 2 minutes. Add egg and vanilla and beat until smooth. On low speed, beat in dry ingredients alternately with milk, starting and ending with dry ingredients, until blended. To make the topping: In a small bowl, combine flour, brown sugar, cinnamon and nutmeg. Add butter and cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Spread batter into a lightly sprayed or oiled 8 by 8 inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle topping over blueberries. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.