Blueberry Buckle Coffee Cake
When you get tired of making the pies, jams, this is an easy and fresh way to put those summer blueberries to use.
Topping
1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine
Batter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
2 cups fresh or frozen blueberries, well drained
First: Preheat your oven to 375°F.
Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.
Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake 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.
Reviews
01/24/2009
My family and I love this recipe. It truly is one of the best coffee cakes I have ever eaten. When it comes out of the oven it always has raised to the perfect height, it is moist, and perfectly textured. This cakes it not too sweet and really easy to make. I would recommend it to anyone. Thank you so much for this recipe.
01/24/2009
This was so easy to make and it was the best coffee cake I had ever eaten. Everyone really liked it and had multiple servings. Thanks for the great recipe.
02/02/2009
This recipe was delicious. I had some frozen blueberries from the summer time that I used. I also used some light butter and it still turned out moist and tasty. I can't wait to have it with my morning coffee. It was so easy to make.
02/05/2009
Made this a couple days ago. It is very easy and delicious too. Nice crunchy topping too.
03/10/2009
Excellent! Quick to make and delicious. Definitely would make again and a great way to use a bumper crop (2 cups) of blueberries!
03/16/2009
An absolutely wonderful recipe! Preparation is easy and I got rave reviews from family and coworkers when they were treated to this delicious coffeecake. The topping makes it really special. Also, it smells terrific while baking!
03/20/2009
hi, does 9 inch pan mean 9 inch square or round?
I apologize for the confusion. This recipe yields about 6 cups of batter. A 9" X 2" round pan will hold 8 cups. A 9" X 2" square pan will hold 10 cups. In this case either size pan will work. The general rule is: only fill the pan 2/3 full with the batter. Frank from KAF.
04/10/2009
Wonderful recipe! I ended up adding some fresh blackberries and blueberries - just what I had on hand. I also added the zest of half a lemon. The batter was stiff but baked beautifully! Enjoy.
06/19/2009
This coffee cake is GREAT and not difficult to make. I added some walnuts to the topping and I liked it even more!
06/25/2009
Easy to make and one of the best blueberry cakes I have ever had.
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