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Blueberry Crumb Cake
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| 4 tbl | unsalted butter |
| 1 1/2 cups | flour |
| 1 tsp | flour |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 1/4 tsp | allspice |
| 3/4 cup | sugar |
| 1 large | egg |
| 1/4 cup | buttermilk |
| 1 1/2 cups | blueberries |
| 1 | Strusel Topping |
Preheat oven 350
Butter a 9 inch square baking pan; dust with flour tapping out excess
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and allspice. In another bowl, cream together butter and sugar with electic butter until light and fluffy. Add the egg; beat until combined.
Add the flour mixture and buttermilk in alternating batches, beginning and ending with flour; beat until just combined (the batter will be very stiff)
In a small bowl, toss the blueberries with the remaining flour. Fold the berries into the batter; pour into prepared pan. Sprinkle evenly with the strusel topping, covering the batter completely. Bake until golden brown and a toothpick inserted in the center comes out clean. About 45-50 minutes
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