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Blueberry Coffee Cake

Country Blueberry Coffeecake 

I remember when we were younger tykes and once a year, the first week of August, my family drove four hours to Lake Vermillion near Cook, MN. We enjoyed the lazy days of summer at a family resort. Dad would fish, Mom would sunbathe, and my brother, sister, and I would swim near the dam. We always spent one early morning of that week picking wild blueberries by the side of the 18-mile long dirt road that lead to the resort. The berries were usually picked over by the bears in the area, but we always managed to scrape up a quart of the little morsels. We would freeze some of the berries and eat them like little popsicles. Mom would then make us the best blueberry coffeecake in the world. I would like to share it with you!

Cake 

1-1/2 c. all-purpose flour

½ c. sugar

1 T. baking powder

2 t. cinnamon

½ t. salt

1-1/2 c. fresh blueberries

1 egg

½ c. buttermilk

¼ c. melted butter

Topping 

⅛ c. melted butter

¾ c. packed brown sugar

½ T. all-purpose flour

½ c. chopped walnuts

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and melted butter. Add flour mixture and stir. Spread mixture into an 8x8 baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425° for 20-25 minutes. Serve warm or at room temperature with more melted butter on top or ice cream. Delicious!