Blueberry Buckle Coffee Cake

Ingredients:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup butter
1 slightly beaten egg
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1-1/2 cups blueberries

1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons butter
1 tablespooon powdered sugar

Directions:
1. Grease a 9-inch springform pan. Line the bottom with waxed paper; grease the waxed paper. Flour the pan; set aside.

2. In a large mixing bowl stir together the 1-1/2 cups flour, the brown sugar, baking powder, baking soda, salt, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients. In a small mixing bowl combine egg, buttermilk or sour milk, and vanilla. Add all at once to dry ingredients. Stir just until moistened.

3. Spread batter in prepared pan. Top with blueberries. In a small mixing bowl stir together the 1/4 cup all-purpose flour and granulated sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over blueberries.

4. Bake in a 350*F oven about 50 minutes or until a wooden toothpick inserted near center comes out clean.

5. Cool in pan on a wire rack for 30 minutes. Invert onto a plate and remove waxed paper. Immediately invert the cake again onto a serving plate. Sprinkle with powdered sugar. Serve warm. Yield: 10 servings.