1 ½ cups blueberries
1 cup sugar
2 tbsp cornstarch
1 ½ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
6 tbsp butter
1 egg
½ cup buttermilk
½ tsp vanilla
¼ cup vanilla
¼ cup brewed medium roast coffee
Preheat oven to 350 degrees
Combine blueberries with ¼ cup water in sauce pan
Cook to boiling, reduce heat, simmer 5 minutes
Stir in ¼ cup sugar and cornstarch
Cook until thickened, stirring constantly
Set aside
Mix together ½ cup sugar, flour, baking powder and baking soda
Cut in 4 tbsp butter
Mix till fine and crumbly
Combine egg, coffee, buttermilk, and vanilla
Add to flour mixture, blend till just moist
Spread ½ batter into 8x8x2 inch cake pan
Spread fruit mixture over batter
Drop remaining batter by spoonful over fruit in random pattern
Blend remaining sugar, flour, 2 tbsp butter fine crumbs
Sprinkle over batter
Bake 40-45 minutes or until golden brown