Blueberry Buttermilk Coffee Cake
2/3 cup packed brown sugar
1/2 cup flour
4 tablespoons cold butter
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
10 tablespoons softened margarine
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 pint (2 1/2 cups) blueberries
Mix Streusel Topping ingredients until crumbly.
Batter: Beat sugar and margarine until blended on low speed. Increase speed to medium high and beat until creamy, about 2 minutes.
Reduce speed and beat in eggs, one at a time. Beat well after each addition.
Add vanilla extract.
On low speed, beat in flour, baking powder, soda, salt and sugar alternately with the buttermilk.
Fold in all but 1/2 cup blueberries.
Pour into greased 9 x 13-inch pan.
Sprinkle with reserved blueberries and sprinkle with streusel.
Bake at 350 degrees F for 30-40 minutes.
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