Blueberry Crumble Coffe Cake

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.

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