• 1-1/2 cups sugar
• 1/3 cup chopped pecans
• 1/2 cup unsalted butter, 8 Tbs. chilled and cut into pieces, 1 Tbs. melted
• 1-1/2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1 cup buttermilk
• 2 largeegg
• 2 tsp. vanilla extract
• 1-1/2 tsp. orange peel, grated
• 2 cup all purpose flour
• 1 Tbs. baking powder
• 1-1/2 cups blueberries

Preheat oven to 350° F. Butter and flour a 9 x 9 inch baking pan. Make topping by combining 1/2 cup sugar, pecans, 1 Tbs. melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside. Whisk buttermilk and next 3 ingredients in a bowl and set aside. Combine flour, baking powder, remaining sugar and nutmeg in a food processor or bowl. Add 1/2 cup chilled butter and process until mixture resembles coarse meal. Add buttermilk mixture and process until just blended. Fold in berries and transfer to prepared pan. Sprinkle topping over. Bake about 1 hour 5 minutes, or until tester comes out clean when inserted into center. Cool cake completely in pan on rack.