Blueberry Coffee Cake

1 1/2 c Blueberries, rinsed
1/4 c Water
2 tb Cornstarch 1 1/4 c Sugar
4 tb Butter, cold
1 1/2 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Vanilla extract
1 c Buttermilk
1 lg Egg
2 tb Butter, cold

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.

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