Blueberry-Buttermilk Coffee Cake

FILLING: Combine fruit and 1/4 c water in medium saucepan. Bring to a boil and then reduce to a simmer for ~5 minutes until tender (do not simmer if using raspberries). Combine 1/4 c sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thick and bubbly. Cook and stir an additional 2 minutes, then remove from heat and set aside.

CAKE: In a medium bowl, combine 1.5 c flour, 3/4 c sugar, baking powder and baking soda. Cut in 1/4 c butter until the mixture resembles coarse crumbs.

In a separate bowl, combine egg, buttermilk and vanilla. Add egg mixture all at once to dry ingredients, and stir until just moistened.

Spread half the batter into an ungreased 8x8 pan. Spread fruit filling over batter. Drop remaining batter in small mounds over filling.

Preheat oven to 350.

TOPPING: In a small bowl, stir together 1/4 c flour and 1/4 c sugar. Cut in 2 tbsp of butter until the mixture resembles coarse crumbs. Sprinkle over cake.

Bake at 350 for 40-45 minutes until golden brown. Best served warm!