Blueberry Cake

INGREDIENTS FOR THE CAKE:

• 1 C unsalted butter, softened
• 2 C sugar
• 3 large eggs
• 1 Tbsp vanilla extract
• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 C buttermilk
• Zest of 2 lemons
• 1 lb fresh blueberries

FOR THE BUTTERMILK GLAZE:

• ​3 Tbsp buttermilk
• 1 Cup powdered sugar

FOR THE OAT CRUMBLE TOPPING:

• 2 Tbsp butter
• 2 Tbsp brown sugar
• 3 Tbsp flour
• 2 Tbsp oats
• 2 Tbsp sliced almonds

DIRECTIONS:

1. Preheat oven to 325 F pray a standard 12-cup bundt pan with non-stick spray and sprinkle lightly with flour.In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.  Then beat in the eggs and vanilla.  Mix the flour, baking powder, baking soda and salt in a separate bowl.  Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.  Finally beat in the lemon zest before turning the mixer off.  Use a spoon then stir in half the blueberries.
2.  Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.  Bake 60-80 minutes until toothpick inserted into the center comes out clean.  Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping onto a cooling rack.  DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick.  Promise!  Waiting 30+ minutes is safeer.
3. Once the cake is cooling on the rack, mix the oat crumble.  Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.  Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes.  Cool on the baking sheet before proceeding
4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl.  Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

-

http://www.aspicyperspective.com/blueberry-cake