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This recipe for COFFEE CAKE ~ BLUEBERRY BUCKLE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1 stick unsalted butter
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 large egg
1 tsp. vanilla
1/2 c. milk
5 c. blueberries, washed and dried

1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. unsalted butter, cut in small chunks

Preheat oven to 350.

Butter a spring-form pan and dust with flour. Tap out excess.

In a medium bowl, sift flour, baking powder and salt. Set aside. In a mixing bowl, cream butter and sugar for three minutes until fluffy. Add egg and vanilla, and beat until combined.

Add the flour into the creamed mixture, alternating with milk, and ending with flour. Remove from mixer, and gently fold in blueberries.

Spread into prepared pan and cover with streusel topping. Bake 60 - 70 minutes. Cool on wire rack 10 minutes before removing the sides of the spring-form pan. Cool another 15 minutes before serving.

To Make Streusel Topping: Place all ingredients in food processor and pulse until loosely crumbled.




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