Blueberry Crumb Cake

• 4 tablespoons unsalted butter, at room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan and 1 teaspoon for blueberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 3/4 cup sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 1/2 cups blueberries, picked over, rinsed, and patted dry
• Streusel Topping (recipe follows)
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into tablespoons

1. Preheat the oven to 350F.
2. Butter a 9-inch square baking pan; dust with flour, tapping out excess.
3. In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice.
4. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy.
5. Add the egg; beat until combined.
6. Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (the batter will be very stiff).
7. In a small bowl, toss the blueberries with the remaining teaspoon flour.
8. Fold the berries into the batter; pour into the prepared pan.
9. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in).
10. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
11. Let cool completely.
12. In a medium bowl, mix the flour, sugar, and salt.
13. Using your fingers, work in the butter until large, moist crumbs form.
14. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.)
15. Chill streusel until ready to use.

unsalted butter, flour, baking powder, baking soda, salt, ground allspice, sugar, egg, buttermilk, blueberries, streusel topping, flour, brown sugar, salt, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/blueberry-crumb-cake-383268 (may not work)