Blueberry Crumb Cake

This recipe is from our best friend Mrs. Kousalya Aunty, she is one of the best cooks I have ever seen in my life. She is very good in baking and shared her favorite blueberry streusel cake with us. She has used margarine instead of butter.

Streusel topping

1 cup all-purpose flour

½ cup packed light –brown sugar

¼ teasppon salt

½ cup (1 stick) cold butter

Cake

4 tablespoons unsalted butter, softened, plus more for pan

1  1/2cups all purpose flour( spoon and leveled) , plus more for pan

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon all spice

¾ cup granulated sugar

1 large egg

¾ cup low fat buttermilk, well shaken

1 ½ cups blueberries

confectioner's sugar for dusting

 Procedure

Make streusel topping. In a medium bowl, stir together flour, brown sugar and  salt. Cut in the butter using your hands or pastry blender until large, moist crumbs form. Chill. Butter and flour a 9 inch square baking pan. In a medium bowl, whisk together 1 ½ cup flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg, beat well. Add flour mixture and buttermilk alternately until just combined. ( batter will be very stiff). In a large bowl toss the blueberries with remaining flour. Fold blueberries in to the batter and spoon into prepared pan. Sprinkle cake with streusel topping.  Preheat the oven to 350 degrees. Bake until golden brown and a toothpick comes out clean 45 to 50 minutes. Let it cool completely. Dust with confectioners' sugar before cutting in to squares. 

Source: Martha Stewart