No Reviews
You must be logged in to post a review.
Blueberry Buckle
x
Print Options
Description
Old school blueberry coffee cake, perfect for breakfast with a cup of coffee or for dessert. It’s blueberry season here in Michigan, and this is one of my favorite recipes for those fresh picked berries.
Ingredients
- ¼ cups Cold, Unsalted Butter, Cut Into Bits
- ½ cups Granulated Sugar
- ⅓ cups All-Purpose Flour
- ½ teaspoons Cinnamon, Ground
- ½ teaspoons Freshly Grated Nutmeg
- ¾ cups Unsalted Butter, Softened
- ¾ cups Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1-⅓ cup All-Purpose Flour
- ½ teaspoons Salt
- ¼ teaspoons Baking Powder
- 3 whole Eggs
- 2 cups Blueberries, Rinsed
Preparation
Preheat Oven to 350 degrees
Make the topping:
In a small bowl, blend together the 1/4 cup chilled butter, 1/2 cup sugar, 1/3 cup flour, cinnamon and nutmeg. Blend together with fork until mixture resembles coarse meal. Refrigerate while making batter.
Batter:
In bowl of electric mixer, cream together softened butter and sugar. Add vanilla. In a separate bowl, stir together the flour, baking powder, salt. To the creamed butter mixture, alternate add the flour and eggs, 1 at a time, beating well after each addition. Gently fold in the blueberries by hand.
Pour batter into a well greased 10×2 inch cake pan. Alternately, I use a 10 inch springform pan. Sprinkle the chilled topping evenly over the batter and bake 45-50 minutes or until a toothpick comes out clean and topping is crisp and golden.
Garnish with whipped cream, as desired.
Related Recipes
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
Brown Butter Blondies
by Lindsay @ My Therapist Cooks in
Desserts
by Lindsay @ My Therapist Cooks in
Desserts
Super yummy and easy blondies made in one bowl with no...
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
Pumpkin Cupcakes
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
Prep: Cook:
Serves: 12 Level: Easy
4 Comments
Leave a Comment
You must be logged in to post a comment.
Kaitlin on 8.22.2009
I made this last night: super yummy!
ReAnnon Higerd on 8.4.2009
Absolutely, GREAT! I omitted the cinnamon because I was out, and didn’t miss it at all. The crumbs were perfect, crunchy and golden brown. I baked this in a 10″ spring form pan and it came out perfect after 50 minutes. Also, I live at 8,000 ft, and didn’t have to make any changed for the altitude. I served the cake with Vanilla Ice cream and we all love it. Thanks for sharing:)
jenninohio on 7.27.2009
I needed a dish to take to a party and made this because I had all the ingredients. It was delicious. I really liked the crunchy top and the moist blueberry cake underneath. I’ll definitely use this recipe again.
tavah316 on 7.18.2009
This was perfect!!! I didn’t make any changes to the recipe and “died a thousand deaths” when I ate the first piece. I used an 11×7 baking dish and it was done at the 45min mark. Thanks!