Blueberry crumb cake

I so need to post every day I cook or bake, instead of 3 in a day!! But.. so be it! Last week, I had to bake something, even if only once a week, I need to!! And this was it! Of course, that same Martha Stewart Food mag was the recipe! and there is at least one more recipe in it that I must make!!! Since I had the blueberries in the freezer this got made. It was sooo good, light and fluffy, tender crumb topping. Kudos Ms. Martha!!!


Blueberry Crumb Cake:

 4 Tsp unsalted butter, softened
1 1/2 c all purpose flour, and 1 tsp for blueberries
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
3/4 c sugar
1 lg egg
2/3c buttermilk
1 1/2 c blueberries

Streusel topping:
In a medium bowl, mix 1 c all purpose flour, 1/2 cup packed light brown sugar, and 1/4 tsp salt. Using your fingers, work in 1/2 c ( 1 stick) cold unsalted butter (cut into tablespoons) until large, moist crumbs form. Chill until ready to use.

Preheat oven to 350. Butter a 9 inch square baking pan; dust with flour, tapping out excess. Make streusel topping, chill.

 In a medium bowl, whisk together 1 1/2 c flour, baking powder, baking soda, salt, and allspice. In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg, beat until combined.
Add flour mixture and buttermilk in alternating batches, beginning and ending with the flour, beat until just combined (batter will be very stiff)
In a small bowl, toss blueberries with remaining tsp flour. Fold berries into batter, pour into prepared pan. Sprinkle evenly with streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool completely and enjoy!

Was so tasty, and I can't see why other fruits couldn't be used, definitely other berries, and possibly apples or even pears!!