BLUEBERRY BUTTERMILK COFFEE CAKE

Blueberry Buttermilk Coffee Cake image

Provided by Carol Junkins @CarolAJ

Number Of Ingredients 15

STREUSEL TOPPING:
2/3 cup(s) packed brown sugar
1/2 cup(s) all purpose flour
4 tablespoon(s) cold butter or margarine, cut up
COFFEE CAKE:
2 1/2 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) granulated sugar
10 tablespoon(s) butter or margarine (1 1/4 sticks) softened
2 - large eggs
1 teaspoon(s) vanilla extract
1 1/4 cup(s) buttermilk
1 pint(s) blueberries (about 2 1/2 cups)

Steps:

Preheat oven to 350 degrees. Grease 13"x9" metal baking pan; dust pan with flour.
Prepare Streusel Topping; In medium bowl combine brown sugar, flour and butter. With fingers, work in the butter until mixture is crumbly. Refrigerate streusel while preparing cake.
Prepare coffee cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition . Beat in vanilla.
At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries. (Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake)
Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.