• 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 pecans.
• Wash and drain fresh blueberries in a colander. Sprinkle with 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 granulated sugar, brown sugar, old-fashioned oats, chopped pecans, all-purpose flour, salt, and ground cinnamon.
• With a blending fork, cut in butter until crumbly. Set aside.

Prepare the Cake Batter

• In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
• In a large mixing bowl, beat together the granulated sugar and softened butter until creamy, approximately 5-7 minutes.
• Add large eggs one at a time, along with vanilla extract.
• Alternately add floured mixture to creamed sugar with 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 powdered sugar, hot water, and vanilla extract. Whisk until smooth and creamy.
• Drizzle over slightly warm cake. Serves 12.