Sourdough Blueberry Buckle Coffee Cake

• FOR THE CAKE:
• 2 cups Blueberries, Fresh Or Frozen
• 1/4 cups Butter
• 3/4 cups Sugar
• 1 whole Egg
• 1-1/4 cup Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Milk
• 1/2 cups Fresh Sourdough
• FOR THE TOPPING:
• 1/4 cups Butter
• 1/2 cups Sugar
• 1/3 cups Flour
• 1/2 teaspoons Cinnamon

1. Preheat oven to 350u0b0F. Spray a 9x9 inch or a 7x11 pan with cooking oil spray.
2. For the cake:
3. Rinse blueberries and set aside to dry on a paper towel. Cream together butter, sugar and egg. Add flour, baking powder and salt. As you are mixing in the dry ingredients, pour in the milk and sourdough. (If you don't have a stand mixer, add the dry and wet ingredients alternately.) Blend well. Pour about 2/3 of the mixture into prepared pan. Top with blueberries. Add remaining batter and spread over blueberries. It's okay if blueberries are not completely covered.
4. For the crisp topping:
5. Mix ingredients together well and sprinkle over batter in the pan.
6. Bake for 30-35 minutes or until lightly browned.
7. To make without sourdough:
8. Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

cake, blueberries, ubc, sugar, egg, flour, baking powder, salt, milk, fresh sourdough, ubc, sugar, flour, cinnamon

Taken from tastykitchen.com/recipes/desserts/sourdough-blueberry-buckle-coffee-cake/ (may not work)