Blueberry Buckle

I have been making this fantastic Blueberry Buckle recipe for about five years now. Given my inclination for trying new recipes (kind of an understatement) it’s only a select number of them that earn repeat time in my kitchen. This recipe is one of them.  Blueberry Buckle is a great go-to recipe for just about any occasion. It’s the perfect thing to take to a brunch, yet simple enough to make to go with your morning coffee. This is a versatile recipe too. It can be made with fresh or frozen blueberries or with a different berry altogether…Blackberry Buckle anyone? One of my favorite things about this coffee cake is that it always turns out incredibly moist…and the streusel is to die for. Love it!

Blueberry Buckle

Topping -
1/3 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter

Batter -
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries

Preheat your oven to 375°F.

Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.

Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter, 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.

Bake: 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 toothpick comes out clean.

Source: King Arthur Flour