Blueberry Crumb Cake

Tim baked like a mad man all weekend to feed people in the Margaretville area who have been displaced by the Irene floods.  He made Magic Bars,  Vanilla Cake with Cream Cheese Frosting and Blueberry Crumb Cake.  Along with Mrs. M's Poppyseed cake, Fruit Pies and Brownie Bars - they did an amazing job baking for only one night of many meals that will have to be served for several weeks.

BLUEBERRY CRUMB CAKE

4 tablespoons unsalted butter, at room temperature, plus more for pan

11/2 cups all-purpose flour, plus more for pan and 1 teaspoon for blueberries

11/2 teaspoons baking powder

1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

3/4 cup sugar

1 large egg

1/4 cup buttermilk

11/2 cup blueberries, picked over, rinsed, and patted dry

1. Preheat the oven to 350 degrees.  Butter a 9 inch square baking pan; dust with flour, tapping out excess.

2. In a medium bowl, whisk together the 11/2 cups flour, the baking powder, baking soda, salt, and allspice.  In another bowl, cream the butter and sugar with an electric mixer until light and fluffy.  Add the egg; beat until combined.

3. 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).

4. In a small bowl, toss the blueberries with the remaining teaspoon flour.  Fold the berries into the batter; pour into the prepared pan.  Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.  Let cool completely.