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Print this Recipe    Blueberry Coffee

Blueberry Buttermilk Coffeecake

2/3 cup sugar
1/2 cup pecans, chopped
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon

1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 cup butter, chilled and cut into pea-size pieces
1 1/2 cups frozen blueberries

Preheat the oven to 350F. Butter 9x9x2-inch baking pan. Dust pan
with flour.

Stir together sugar, pecans, butter and cinnamon in small bowl to
blend. Set aside.

Whisk buttermilk, eggs, vanilla in small bowl to blend. Stir flour,
sugar, and baking powder in large bowl, to blend. Using fingertips,
rub butter into dry ingredients until mixture resembles coarse
meal. Add buttermilk mixture and stir just until blended. Fold in
berries. Transfer batter to prepared pan. Sprinkle topping over.
Bake cake until tester inserted into center comes out clean, about
1 hour 5 minutes. Cool cake completely in pan on rack.

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