BLUEBERRY BUCKLE COFFEE CAKE
Source: Mendocino Mornings, a cookbook collection of breakfast delights from the Joshua Grindle Inn by Arlene Moorehead

FOR THE TOPPING:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter or margarine, softened
FOR THE CAKE:
1/2 cup margarine, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 cups blueberries

FOR THE TOPPING:
Combine sugar, flour, and cinnamon. Cut in butter until coarse crumbs are formed; set aside.

FOR THE CAKE:
Preheat oven to 350 degrees F. Lightly oil a 13x9-inch baking dish.

Cream the margarine and sugar in an electric mixer. Add the egg and blend well.

In a separate bowl, mix together flours, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk and mix until smooth. Gently stir in the blueberries. (It is helpful to coat the blueberries with a touch of flour before adding to mixture, to prevent the batter from turning grey.) Spread batter into prepared baking dish (batter will be stiff). Sprinkle topping mixture over batter.

Bake for 30-35 minutes or until tester comes out clean.