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Blueberry Buttermilk Coffee Cake

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

Preheat oven to 350F. Butter and flour a 9x9 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.


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