Preheat oven to 350 degrees. 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 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 sugar, brown sugar, rolled 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 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.
In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Add to creamed mixture alternately with buttermilk.
Using a rubber spatula, fold prepared blueberries into the batter.
Spread batter into a 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.
Make the Glaze
In a small bowl combine powdered sugar, vanilla extract, and hot water.
Mix until smooth and creamy. Drizzle over warm cake. Serves 12.
Notes
*Unless otherwise noted, all recipes on this site use salted butter.