Blueberry Cruch Coffee Cake

Crumble:

*  1/2 cup packed brown sugar

*  1/3  cup all-purpose flour

*  1/2 tsp. ground cinnamon

*  1/3 cup finely chopped pecans

*  1/3 Cup unsalted cold butter

Cake:

*  1/2 cup butter, softened

*  3/4 cup sugar

*  2 eggs

*  2 tsp. vanilla extract

*  2 cups all-purpose flour

*  2 tsp. baking powder

*  3/4 cup milk

*  1 1/3 cup blueberries ( from STATELINE BLUEBERRiES)

Directions:

*  Preheat oven to 350 degrees

*  In a bowl, combine brown sugar, all-purpose flour, cinnamon, and pecans; cut in butter until crumbly.  Set aside.

*  In another bowl; cream butter and sugar.  Beat in eggs, one at a time. Stir in vanilla.

*  Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk.

*  Mix well. Spoon two-thirds of the batter into the greased 9-inch springform pan.

*  Sprinkle with two-thirds of the reserved crumb mixture.

*  Top with STATELINE BLUEBERRiES and remaining batter and crumb mixture.

*  Bake in oven for 65-70 minutes or until a toothpick inserted near the center comes out clean.

*  Cool for 10 minutes before removing sides of the pan.

*  Dust with confectioners' sugar.

YIELDS:  8-10 servings