Quick Post: After any party there are leftovers, right? There was just under 2 cups of blueberries left and I felt the need to bake them into something. After a little searching on King Arthur Flour’s website, I found this. It worked out well because I had just enough all-purpose flour left for this recipe, it only required one egg and a little over one stick of butter.
Verdict: Yum! It is a perfect complement to your morning coffee! Thanks for reading, enjoy!
Blueberry Buckle Coffee Cake – adapted from King Arthur Flour
- 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 or margarine
- 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
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.