• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare a 9" cake pan or coffee cake pan with baking spray.

Prepare the Ingredients

• Using a knife or nut chopper, chop 1/2 cup chopped pecans.
• Wash and drain 2 cups fresh or frozen blueberries in a colander. Sprinkle with 2 tablespoons all-purpose flour and stir to coat. Set aside until ready to use.

Make the Crumb Topping

• To make the crumb topping, in a small bowl combine 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 cup old-fashioned oats, chopped pecans, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon.
• With a blending fork, cut in 5 tablespoons butter until crumbly. Set aside.

Prepare the Cake Batter

• In a small bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg.
• In a large mixing bowl, beat together 2/3 cups granulated sugar and 6 tablespoons butter (softened) until creamy, approximately 5-7 minutes.
• Add 2 large eggs one at a time, along with 2 teaspoons vanilla extract.
• Alternately add floured mixture to creamed sugar with 1/2 cup buttermilk.
• Using a rubber spatula, fold prepared blueberries into the batter.
• Spread batter into the prepared baking pan. Smooth the top to make it even. Sprinkle the top with crumb topping.
• Bake in preheated oven for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes. If using a Bundt-style pan, remove from pan at this time and place on a pretty cake or serving plate.

Make the Glaze

• In a small bowl combine 1/2 cup powdered sugar, 1-2 teaspoons hot water, and 1/4 teaspoon vanilla extract. Whisk until smooth and creamy.
• Drizzle over slightly warm cake. Serves 12.