Blueberry Buckle Coffee Cake

Cake:
1/2 cup butter
1 egg
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, softened

Preheat the oven to 375 degrees. For the cake: Cream the butter and sugar. Add the egg and blend well. In a separate bowl, mix the flours, baking powder and soda and salt. Add to the creamed mixture alternately with buttermilk and mix till smooth. Gently stir in the blueberries. Spread batter into a lightly greased 13x9x2 pan. For the topping: Combine sugar, flour and cinnamon. Cut in butter till coarse crumbs are formed. Sprinkle over batter. Bake for 30 to 35 minutes or till tester comes clean.

Source: Mendocino Morning Recipes from the Grindle Inn by Jim & Arlene Moorehead

Comments

[keewee]

I have this recipe saved, ready to print out and put in my 'favorite recipes' binder.

[vicki]

...today I had a piece of Blueberry Buckle from bakery in Murphy, N.C. Yummy!

My freezer is full of last summer's blueberries. Your recipe sounds so easy.