It’s blueberry season! Living in rural Maine, I am surrounded by blueberry fields. Driving just 30 minutes to where I go grocery shopping, I pass several fields. There are some fields that the local companies don’t really harvest, so the public is welcome to pick. But, there is always an influx of local and/or organic blueberries for sale in the stores if you don’t want to pick! What I also love is the local big company that harvests blueberries stock piles blueberries and freezes them in 10 lb. and 30 lb. boxes that you can purchase year round. I always have a 10 lb. box in my freezer to cook with or just to have over cereal in the mornings! The kids always request blueberries.
This coffee cake is a welcome addition to any breakfast or brunch! Or for dessert with a dollop of whipped cream. It’s moist and bursting with blueberries. And who doesn’t love a streusel topping?
Recipe from King Arthur Flour
Blueberry Buckle Coffee Cake
Tender blueberry cake topped with a crunchy, sweet topping that is a perfect treat for any time of the day.
Ingredients
For the streusel topping
- 1/3 cup sugar
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (4 Tablespoons) butter
For the cake
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup (4 tablespoons) butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375ºF. Lightly grease a 9-inch round cake pan. If you use a round pan, make sure it's at least 2" deep.
- To make the topping: Whisk the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with a pastry blender or your finger tips until crumbly. Set aside.
- 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 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.
