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This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.
Units: US | Metric
Serving Size: 1 (82 g)
Servings Per Recipe: 12
The following items or measurements are not included:
brown Sugar Twin