Fruit - Blueberry - Blueberry Buttermilk Coffee Cake

Topping:
2/3 cup sugar
1/2 cup pecans - chopped
2 tablespoons butter - melted
1 1/2 teaspoons cinnamon

Cake:
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt -- optional
1/2 cup butter - chilled
1 1/2 cups frozen blueberries


Preheat the oven to 350 degrees F. Butter 9x9x2-inch or 8x11-inch baking pan. Dust pan with flour. (or just spray with Pam and skipped flouring).

For Topping: Stir sugar, pecans, butter, and cinnamon in small bowl to blend. Set aside.

For Cake: Whisk buttermilk, eggs, vanilla in small bowl to blend. Stir flour, sugar, baking powder and salt in large bowl, to blend. Using fingertips (I used a pastry blender), 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 60 to 65 minutes. Cool cake completely in pan on rack.

This was the nutr. values that the website gave, but didn't say how many servings it made. Also, the salt in the recipe was my addition... Calories: 224 Calories From Fat: 32% Protein: 3g Carbohydrate: 36g Cholesterol: 43mg Sodium: 164mg

Source: ""http://www.recipearchive.com/recipe1.php3?rid=67""

NOTES : Total Time: 1 hrs. 35 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 30 min

Notes from the website: This mouth-watering coffee cake is based upon a reader submitted recipe in the December 1994 issue of Bon Appetit. The ingredients and preparation couldn't be any simpler for such a delicious creation. There's no way anybody is going to be able to settle for their 1 serving portion (we each ate 6 portions within 12 hours- and don't regret it either).