BLUEBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a metal 13x9-in baking pan.
• Prepare your streusel topping first. In a medium bowl, combine brown sugar, flour, and butter. With your fingers, work in the butter until the mixture is crumbly. Refrigerate while preparing the cake.
• In a bowl, combine flour, baking powder, baking soda, and salt - set aside. In your mixer, combine butter and sugar. Blend until creamy at medium-high speed, about 2 minutes. Reduce speed, add eggs 1 at a time, blending well after each addition. Add vanilla.
• At low speed, beat in flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat just until batter is smooth, occasionally scraping bowl with a rubber spatula. Fold in all but 1/2 cup of the blueberries.
• Spoon batter into your prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With hands, sprinkle streusel topping evenly over batter.
• Bake 30-40 minutes, depending on your oven. Test the cake with a toothpick to see when it comes out clean. Cool in pan on a wire rack for 1 hour to serve warm, or cool completely to serve later.