Blueberry Muffin Cake - cooking recipe

Ingredients

TOPPING
2/3 cup white sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon (can use more)
FOR THE CAKE
1 cup buttermilk
2 large eggs
2 teaspoons vanilla
2 cups flour
1 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, and cut into pea-size pieces (no subs!)
1 1/2 cups frozen blueberries (or fresh)

Preparation

Set the oven to 350 degrees.
Grease a 9 x 9-inch baking pan, and dust with flour.
For the topping, stir all ingredients together in a small bowl; set aside.
For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
In a large bowl, stir together the flour, sugar and baking powder to blend.
Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
Transfer the batter to prepared baking pan.
Sprinkle the reserved topping mix over the batter.
Bake for approximately 50 minutes to 1 hour.
Remove from oven, and cool the cake in pan on a wire rack.