Jean's Blueberry Coffee Cake

My knitting friend, Jean, brings this coffee cake to our winter knitting get-togethers. It's always such a hit that she brings along copies of the recipe to hand out.

2 cups sifted flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder

1 cup white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
2 eggs

1 cup buttermilk

Topping:
1/2 cup chopped pecans
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
2 cups blueberries (if frozen, thaw and drain)

Sift flour, salt, cinnamon, baking soda, and baking powder together.

In a large mixing bowl, cream sugars and oil, then add the eggs and beat well. Add the sifted dry ingredients to the sugar mixture, alternating with the buttermilk. Pour the batter into a greased and floured 9" x 13" pan.

In another bowl, mix all the topping ingredients together and spoon on top of the batter.

Bake for 35 minutes at 350 degrees.