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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

COFFEE CAKE ~ BLUEBERRY BUCKLE Recipe

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This recipe for COFFEE CAKE ~ BLUEBERRY BUCKLE is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

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

Directions:
Directions:
Preheat oven to 350º.

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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