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|Servings 9||Difficulty Easy|
Preheat oven to 350ºF.
For the crumb topping:
In small bowl, combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.
For the cake:
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.
In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.
Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50–60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.
For the glaze:
In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake.