At last, the recipe

This is from my new favorite cookbook - King Arthur Flour Whole Grain Baking. I've made a few things from it, but this coffeecake is the best. I've made it three times in as many weeks. and the guys at Norwalk's station 3 liked it enough that there were only crumbs left in the pan. I think it is excellent warm and microwave it for 10-15 seconds if it's cold.

Blueberry Buckle Coffeecake from the King Arthur Flour Whole Grain Baking cookbook
serves 16

Streusel
3/4 cup sugar
1/2 cup whole wheat pastry flour
1/4 cup unbleached all purpose flour
1/4 cup old-fashioned rolled oats
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
6 tbsp unsalted butter, softened

Buckle
2 cups white whole wheat flour
1/2 cup unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter (i used mine softened)
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups blueberries

Preheat oven to 375 degrees F, grease and flour 9" square pan.

Streusel:
Whisk together dry ingredients in a medium bowl. Add the butter and mix to form medium size crumbs. Set aside.

Buckle:
Whisk together flours, baking powder and salt in a medium bowl. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl down between each addition. Stir in half of the dry ingredients, then the milk and vanilla, scraping down the sides. Stir in remaining dry ingredients, then gently fold in blueberries. Spread batter into prepared pan, sprinkle streusel evenly over top.

Bake until cake tester inserted into center comes out clean, about 45-50 minutes (it took about 55 minutes in my oven), let it cool in pan, on a rack.