Preheat oven to 350 degrees. Butter a 9” x 9” pan and dust with flour.
In a medium bowl, whisk together buttermilk, eggs, vanilla, and orange zest.
In a large bowl, combine flour, sugar, baking powder, and nutmeg. Using a fork, cut in butter until the size of small peas.
Pour buttermilk mixture into dry ingredients and stir until blended. Gently fold in blueberries and pour into prepared pan.
In a small bowl, combine all topping ingredients. Pour topping evenly over coffee cake.
Bake 60-70 minutes until fully cooked but not browned.
Notes
*Make your own buttermilk by measuring one cup of milk and adding 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and it’s ready to use!
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