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Blueberry Buckle Coffeecake

Course: Dessert
Servings: 0
Author: King Arthur

Ingredients

  • Streusel
  • 1/3 cup sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • Cake
  • 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 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen 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: Mix the sugar, flour, cinnamon, and salt 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.
  • To make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, 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.

Notes

Recipe By: King Arthur
Serving Size: 16