|Blueberry Buckle Coffee Cake|
Is it just me, or have blueberries been exceptionally good this year? I’ve been buying multiple pints at the store each week and week after week I’m impressed by how plump and juicy and sweet they are. We’re mostly enjoying them plain, or with Greek yogurt, but I recently had the urge to bake with them.
Baking with frozen berries is convenient and usually more inexpensive, but you can’t beat muffins (these are the best ever) or coffee cake made with fresh berries! This blueberry buckle coffee cake is no exception. With a full two cups of berries in the batter, every bite guarantees at least a blueberry or two! I’d argue this errs on the side of dessert with its crumbly topping, but I won’t judge you if you eat it for breakfast, like we did!
Two Years Ago: Frozen Peanut Butter, Chocolate, and Banana Loaf and Marinated Kale and Green Bean Salad
Three Years Ago: Cranberry, Orange, Sour Cream Muffins and Reese's Peanut Butter Cup Ice Cream
Four Years Ago: Sour Cream Sugar Cookies and Tuna and White Bean Salad
for the streusel:
-1/3 cup sugar
-1/2 cup all-purpose flour
-1 tsp cinnamon
-1/8 tsp salt
-1/4 cup butter, cold
for the cake:
-2 cups all-purpose flour
-2 tsp baking powder
-1/2 tsp salt
-3/4 cup sugar
-1/4 cup butter, softened
-1 large egg
-1 tsp vanilla extract
-1/2 cup milk
-2 cups blueberries
1. Preheat oven to 375F. Line a 9-inch square baking pan with foil and grease. Set aside.
2. To make the streusel, combine the sugar, flour, cinnamon, and salt in a small bowl. Cut in small pieces of butter and use a fork or your fingers to rub butter into the mixture until crumbly. Set aside.
3. In a medium-sized bowl, combine the flour, baking powder, and salt. In another bowl, beat sugar, butter, egg, and vanilla until well-combined. Alternate adding the milk and the flour mixture, ending with the flour. Fold in the blueberries, stirring just to blend.
4. Pour the batter into the prepared pan and top with the streusel. Bake for 40-45 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack before slicing and serving.
from King Arthur Flour