BLUEBERRY BUCKLE COFFEE CAKE
This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.
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Servings: 0
Ingredients
- 1/2 cup unsalted butter room temperature, plus more for pan
- 2 cups all-purpose flour plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 5 cups wild or cultivated blueberries
- Streusel Topping
- 1 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter at room temperature
Instructions
- Heat oven to 350 degrees F. Butter and flour a 9 or 10-inch springform baking pan.
- Sift flour, baking powder, and salt together in a medium bowl.
- In a separate large bowl cream butter and sugar together until light and fluffy, about 3 minutes on medium speed. On low speed add eggs and vanilla, beating until fully incorporated
- Add 1/4 of flour mixture, alternating with milk, beating each addition until fully incorporated, starting and ending with the flour mixture. Gently fold in blueberries. Batter will be thick. Make the streusel topping.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan; cool for about 15 minutes before serving. Serve warm or cooled.
- Streusel
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- Using hands, squeeze together most of the mixture to form large clumps.
Nutrition
Serving: 1grams