Blueberry Buckle Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use. Ingredients:
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup cold butter |
batter: |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup sugar |
1/4 cup butter |
1 egg |
1 teaspoon vanilla extract |
1/2 cup milk |
2 cups fresh blueberries or frozen unsweetened blueberries, well drained |
Directions:
1. For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside.
2. For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter.
3. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely. Yield: 9 servings.
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