Blueberry Buckle Coffee Cake with crumble topping
This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.
Ingredients
- •STREUSEL
- •1/3 cup granulated sugar
- •½ cup All-Purpose Flour
- •1 tsp. cinnamon
- •1/8 tsp. table salt
- •4 T. butter
- •CAKE
- •2 cups All-Purpose Flour
- •2 tsp. baking powder
- •½ tsp. table salt
- •¾ cup granulated sugar
- •4 T. (½ cube) butter
- •1 large egg
- •1 tsp. Vanilla Extract
- •½ cup milk
- •2 cups blueberries
Instructions
- Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
- To make the streusel topping:
- In a small bowl, mix the sugar, flour, cinnamon, and salt. Cut or rub in the butter with the side of a fork, two knives or your fingertips until it reaches a crumbly state. Set aside.
- To make the cake: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl or the bowl of your stand mixer, beat together the sugar, butter, egg, and vanilla.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
- Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
