Blueberry Coffee Cake w/ Crumb Topping

A delicious recipe that I had to alter a bit to get it to come out right. Made with freshly picked Alaskan blueberries, this was a delicious recipe! The whole batch was gone in less than an hour! It's not overly sweet & made for a perfect breakfast dipped in coffee. 

Prep: 15 mins
Bake: 25 mins + cooling
Yield: 9 servings


1 cup all-purpose flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen blueberries, divided 

CrUmB ToPpiNg:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

• Preheat oven to 350'
• In a large bowl, combine the flour, sugar, baking powder, salt, & baking soda. In another bowl, whisk the egg, buttermilk, & extracts until blended. Stir into dry ingredients, just until moistened. Stir in 2/3 cup blueberries.
• Pour batter into a greased 8" sq. baking dish.
• For topping, combine sugar & flour in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Sprinkle a little bit of the last of your 1/3 cup leftover blueberries over the top. (This is quite a bit of blueberries, so you can adjust it to your liking.) Bake at 350' for 45-50 minutes or until toothpick inserted near the center comes out clean & cake is golden brown. Cool on wire rack.
• Serve & enjoy!