Blueberry Cake
Ingredients:
- butter, softened - 1 cup
- sugar - 2 cups
- eggs - 3
- vanilla extract - 1 T
- flour - 2 3/4 cups
- baking powder - 2 t
- baking soda - 1/2 t
- salt - 1/2 t
- buttermilk - 1 1/4 cup
- lemon zest - from 2 lemons
- fresh blueberries - 1 pound
- butter - 2 T
- brown sugar - 2 T
- flour - 3 T
- rolled oats - 2 T
- sliced almonds - 2 T
- buttermilk - 3 T
- powdered sugar - 1 cup
Instructions:
In a bowl, cream butter and sugar together until light and fluffy, beat in eggs and vanilla. In a bowl mix together flour, baking powder, baking soda and salt. With mixer on low, slowly add flour and buttermilk, alternating each, until all incorporated. Beat in lemon zest. With a spoon stir in half of the blueberries.
Pour batter into a greased and floured bundt pan, sprinkle remaining blueberries over the top. Bake in a preheated 325 degree oven for 60 - 80 minutes, until a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for at least 20 minutes before removing. DO NOT remove cake before 20 minutes, the cake will stick. Place on wire rack to cool.
Prepare crumble topping -- In a bowl combine 2 T butter, 2 T brown sugar, 3 T flour, rolled oats and almonds, break into small pieces. Sprinkle mixture on a baking sheet, bake for 5 - 10 minutes. Completely cool on the baking sheet.
When cool prepare glaze -- In a bowl whisk together 3 T buttermilk and powdered sugar. Drizzle glaze over the cake and immediately sprinkle crumble over top of cake before glaze dries.
