1 1/2 c Blueberries, rinsed
1/4 c Water
2 tb Cornstarch
1 1/4 c Sugar
4 tb Butter, cold
1 1/2 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Vanilla extract
1 c Buttermilk
1 lg Egg
2 tb Butter, cold
Preheat oven to 350?.
Combine blueberries and water in a small saucepan and bring to a boil.
Lower heat and simmer for 3-5 minutes, until berries are soft. Add
cornstarch and 1/3 cup sugar, stirring constantly until the mixture is
thickened. Let simmer for 2 more minutes and remove from heat. Set aside.
Combine 1 1/4 cup flour, baking powder, baking soda, and 2/3 cup sugar in a
mixing bowl. Cut in 4 tb butter until mixture resembles fine crumbs.
Combine buttermilk, egg and vanilla extract and add to the mixture,
stirring until just moistened.
Spread half of the dough mixture in an 8″ x 8″ baking dish. Spread the
fruit mixture over the dough. Drop spoonfuls of remaining dough over the
fruit.
In a separate bowl, cut 2 tb butter into remaining 1/4 cup flour and 1/4
cup sugar until mixture resembles fine crumbs. Sprinkle over top of coffee
cake.
Bake at 350? for 45 minutes or until top is golden brown. Serve warm.
This is a Say Family Original Recipe.
Contributor: Frances Say
Yields
9 Servings
