Light blueberry coffee cake

Another Oregon recipe. Chet and Carolyn have at least 100 bags of blueberries that they have told us we need to use before we come home in February.  It is a tough job, but we are working on it.  This is especially good with a cup of coffee after dinner or in the morning warmed in the microwave. One bag down and 99 to go.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/light-blueberry-coffee-cake

Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups frozen blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
Topping:
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter, melted
1/4 cup walnuts
Preheat oven to 350 degrees. Spray 9" X 9" pan with nonstick cooking spray and set aside.
Beat butter with sugar until well-mixed. Beat in egg and continue beating for at least 1 minute, until light and fluffy. Beat in vanilla.
Remove 2 tablespoons of the flour and sprinkle over the frozen blueberries to keep them separated. Combine the remaining flour, baking powder, baking soda, salt, and cinnamon.
Add flour mixture to sugar mixture in three batches alternately with buttermilk, beating after each addition. Mix in floured frozen blueberries. Place batter in the prepared pan and spread evenly.
For Topping:
Combine brown sugar, flour, butter, and nuts and crumble evenly over the batter in the pan. Bake for about 45 minutes, or until a sharp knife inserted into the center comes out clean.