Thursday, March 18, 2010

Blueberry Buttermilk Coffeecake


for the coffeecake:

1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

for the topping:

2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened


Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.


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