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This Blueberry Crumb Cake has a crumby interior, huge blueberries, and a buttery cinnamon crumb topping with a little crunch.

It is super easy to make, simply cream sugar and butter, add vanilla and egg, and then alternate the dry and wet ingredients. Mix until blended. Mix crumb topping and top crumb cake.

What’s best of all is it’s made in a 9″ round cake pan. Just the right amount for only two people!

Just a reminder to check the dates on your baking powder and baking soda. I put the date purchased on the top of the containers and only use for 6 months. Some say 9 to 12 months but it’s very aggravating to make a recipe and find out that your leavening ingredients are out of date. If your not sure if your baking powder is any good test by stirring about half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.

If you don’t have buttermilk fresh on hand, you can make buttermilk by adding 1 Tbsp lemon juice or white vinegar to a cup of milk. This recipe calls for 3/4 cup so I used a little shy of a tablespoon vinegar.

When I use blueberries in a recipe, I rinse under cold water and dry slightly. While still moist, I add a little flour to coat all of them. This helps the berries absorb some of the fruit’s liquid, making them less likely to sink.

This coffee cake is equally moist and delicious the next day!

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