ats
tgh
I can remember my Mom making crumb topped coffee cake when I was little. I thought it was one of the most grown-up things to do to have a piece of coffee cake with a hot steamy beverage to go with it. Needless to say, I have now lived that dream and I can confirm it does indeed taste better with a cup of hot tea or coffee and some girlfriend chatter, of course.
INGREDIENTS
- 2 cup fresh blueberries
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 large egg
- 2 cup self-rising flour plus 1 Tbsp, divided
- ⅛ tsp nutmeg
- ⅔ cup buttermilk
- 1 Tbsp lemon zest
- Crumb topping:
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 4 Tbsp cold butter, cubed
- ⅛ tsp ground nutmeg
INSTRUCTIONS
- Preheat the oven to 375°F. Spray a 9 x 9-inch baking dish with baking spray. Set aside.
- Wash and dry the blueberries.
- Using an electric mixer, cream together ¼ cup softened butter with ¾ cup granulated sugar, lemon juice and vanilla extract. Add the egg beating until combined.
Full Read Recipes >> melissassouthernstylekitchen