Blueberry Buckle Coffee Cake

Classic Hand-Churn Coffee GrinderWith Maine producing 99% of the blueberries in the USA, this is a good time of year to play with those sweet treats. Try this recipe drizzled in blueberry syrup.

You Will Need:
Topping
1/3 Cup sugar
1/2 Cup unbleached all-purpose flour
1 teaspoon cinnamon
1/4 Cup butter or margarine

Batter
2 Cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 Cup sugar
1/4 Cup butter or margarine
1 large egg
1 teaspoon vanilla
1/2 Cup milk
2 Cups fresh blueberries, well drained

Instructions:
Preheat oven to 375°F.

Topping
Mix the sugar, flour, and cinnamon in a small bowl.
Cut in butter or margarine with fork until crumbly.
Set aside.

Batter
Blend the flour, baking powder, and salt in medium sized bowl.
In large bowl cream sugar, butter or margarine, egg, and vanilla.
Alternately add milk and flour mixture to creamed mixture, ending with flour.
Stir only enough to blend.
Fold in the blueberries.
Pour batter into well-greased and floured, 9-inch cake pan.
Sprinkle topping over batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let cool for 10 minutes.
Loosen the sides with a knife or spatula.
Remove from pan, and right the cake onto serving dish.

Blueberry Pottery ColanderBlueberry Syrup

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