Blueberry Buckle Coffee Cake

By CandyH

Ingredients

• 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
• 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

Details

Adapted from kingarthurflour.com

Preparation

Step 1

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.

Tip: Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan, and refrigerate. Next day, add the streusel, then bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean.