Blueberry Buttermilk Coffeecake

½ c pecans, chopped stir top Bake at 350°F for about 1 hour 5 minutes
½ c sugar
2 T butter, melted
1½ t cinnamon
2 c all-purpose flour stir rub stir just until blended fold
¾ c sugar
1 T baking powder
½ c butter, chilled and cut into pea-sized pieces  
2 large eggs whisk
1 c buttermilk
2 t vanilla extract
1½ c frozen blueberries  
  1. For topping: stir together pecans, ½ c sugar, 2 T melted butter, and the cinnamon. Set aside
  2. Grease and flour a 9″×9″×2″ baking pan
  3. In a large bowl, stir together flour, ¾ c sugar, and baking powder
  4. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal
  5. In another bowl, whisk together eggs, buttermilk, and vanilla
  6. Add buttermilk mixture to dry ingredients and stir just until blended
  7. Fold berries into batter
  8. Transfer batter to prepared pan and sprinkle the topping mixture on top
  9. Bake at 350°F until a tester inserted into the middle comes out clean, about 1 hour 5 minutes
  10. Cool completely in pan on rack

Makes about 1 coffeecake