Blueberry Buttermilk Crumb Cake

The first time I bought buttermilk, Joe was really excited.  Butter & milk.  All he needed was a plateful of cookies and he would be in heaven.

 And then he took a sip and with a look of shock and disgust, rushed over to the sink to spit it out.

It was repulsive. What a let down!

It tastes a lot better when it's mixed with other things though (e.g., in this blueberry crumb cake)

 

A little tangy and not overly sweet so you don't feel guilty eating it for breakfast.

 But don't take my word for it.  Whip this up for yourself:

Cake Ingredients

1/4 Cup butter, softened
1/2 Cup sugar
2 Cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 egg
1/2 Cup buttermilk
1 teaspoon vanilla
2 teaspoons lemon zest
2 Cups blueberries

Crumble Ingredients
1/3 Cup brown sugar
1/4 Cup all-purpose flour
1/2 teaspoon cinnamon
3 Tablespoons butter, cold

Instructions
Preheat over to 350°F and grease a 9-inch round baking dish.
In a stand mixer, cream butter and sugar on high for 3-4 minutes.  Meanwhile, in a separate bowl, mix flour, baking powder and salt.  After the butter and sugar is nice and light, reduce the speed and add the egg, then add the buttermilk, vanilla and lemon zest.  Slowly add the flour mixture until just combined.  Fold in the blueberries with a spatula and pour into the prepared pan.  Spread with spatula to have an even top.
For crumb topping, mix brown sugar, flour and cinnamon.  Then cut in the cold butter and mix until crumbly.  Top the batter with crumble mixture and make 30-40 minutes or until a toothpick comes out clean.