When you get tired of making pies and jams, this is an easy way to put those summer blueberries to use and it’s not too sweet. Check out your local farmers market for fresh picked blueberries or visit a local pick-your-own berry farm for the best berries in town!
Topping
1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine
Batter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
2 cups fresh or frozen blueberries, well drained
First: Preheat your oven to 375°F.
Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.
Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan (may use 9” square or round pan). Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean. Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish. (I thought this would be difficult to do with the pan still being hot and with the streusel topping, so I just left the coffee cake in the pan to cool which worked fine.)
~ Sheila Rodgers, Cane Creek Extension and Community Association (ECA)
