Blueberry Buckle

I had two pieces of this fabulous blueberry buckle leftover from my family brunch!   This is my favorite recipe that I've tried for it.  The streusel topping stays nice and crunchy, and my family loved it.

This Royal Albert Regency Blue is from a set of five from the 100 year series that my youngest son and daughter-in-law gave me one Christmas.   This particular one is from the 1900's.  

 

* Special Request *

May I ask if you could please pray if you are a pray-er, or send good thoughts for my grandson who is in Afghanistan? I know that I'm so concerned and thinking of him, but there are so many that need our help and prayers over in Afghanistan and here in our country.  Thank you so very much.  God Bless and Help the USA!

Yield: 1- 8 or 9" coffee cake

Author: Kitty, but adapted from King Arthur Baking

Blueberry Buckle Coffee Cake

This coffee cake makes a lightly sweetened one with a topping that stays crunchy.

Ingredients

• Streusel
• 1/3 cup brown sugar
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 4 tablespoons butter, at room temperature
• Cake
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 4 tablespoons butter, softened
• 1 large egg, at room temperature
• 1 teaspoon vanilla
• 1/2 cup milk, at room temperature
• 2 cups fresh or frozen blueberries

Instructions

1. Preheat the oven to 375 degrees. Lightly grease an 8" square, 9" square, or 9" round cake pan, making sure it's at least 2" deep.
2. To make the streusel topping: Mix the brown sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your fingertips until it reaches a crumbly state. Set aside.
3. To make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
6. Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan.

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