Blueberry Buckle Coffee Cake

Name: Blueberry Buckle Coffee Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 9 servings.
Ingredients: TOPPING:; 1/2 cup King Arthur Unbleached All-Purpose Flour; 1/3 cup sugar; 1 teaspoon ground cinnamon; 1/4 cup cold butter; BATTER:; 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 egg; 1 teaspoon vanilla extract; 1/2 cup milk; 2 cups fresh blueberries or frozen unsweetened blueberries, well drained

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: 9 servings.

When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.—Taste of Home Cooking School

Ingredients

TOPPING:
King Arthur Unbleached All-Purpose Flour
sugar
ground cinnamon
cold butter
BATTER:
King Arthur Unbleached All-Purpose Flour
baking powder
salt
sugar
butter
egg
vanilla extract
milk
fresh blueberries or frozen unsweetened blueberries, well drained

Directions

1. For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside.
2. For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter.
3. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.

Nutrition Facts

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.