Blueberry Coffee Cake

Ingredients:

• 2 cups blueberries

• 1/4 cup water

• 1/4 cup sugar

• 2 tablespoons cornstarch

• 1 1/2 cups all - purpose flour

• 1/2 cup sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 cup butter

• 1 egg lightly beaten

• 1/2 cup buttermilk

• 1/2 teaspoon vanilla

For the topping:

• 1/4 cup all - purpose flour

• 1/4 cup sugar

• 2 tablespoons butter

Instructions:

1. For filling, in a medium saucepan combine blueberries and the water. Bring to boiling, reduce heat. Simmer, covered, about 5 minutes or until blueberries are tender. In a small bowl stir together 1/4 cup sugar and cornstarch, stir into blueberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two minutes more. Set filling aside.

2. Preheat oven to 350 F. In a medium bowl stir together the 1 1/2 cups flour, the 3/4 cup sugar, the baking powder, and baking soda. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture, set aside.

3. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter in an 8 x 8 x 2 - inch baking pan. Spoon and gently spread filling over batter in pen. Drop the remaining batter in small mounds over the filling.

4. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Serve warm.