INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by fsay@bakernet.com on Aug 17, 1999

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