Blueberry Buckle Coffee Cake
A delicious cake loaded with beautiful fresh blueberries.
Equipment
- 8x8x2 Baking Dish or layer pan
Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup butter softened
- 3/4 cup milk
- 1 large egg
- 2 cups fresh blueberries washed with any stems removed
Crumb Topping
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup butter cold
Instructions
- Preheat oven to 375 degrees and grease your baking pan
- Blend flour, sugar, baking powder, salt, butter, milk and egg and beat for 1 minute. (I like to use my stand mixer for this but you can also use a hand mixer.)
- Carefully stir in the blueberries. (This needs to be done by hand with a wooden spoon or spatula.)
- Spread the batter into the pan and sprinkle with crumb topping
- Bake 45-50 minutes or until a wooden toothpick inserted into the center comes out clean.
Crumb Topping
- In a medium sized mixing bowl add the sugar, flour, cinnamon and butter.
- Mix the mixture together until it becomes "crumb like." You can use pastry dough blender or just your hands. Sprinkle it on top of the cake batter before baking.
