Directions: |
Directions:1. Preheat oven to 375º F. Line a 9x9 baking pan with parchment paper and set aside. NOTE..... parchment should extend over edges on two sides. it will be easier to lift out of pan later.
2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
3.In a separate large bowl, use an electric mixer and cream sugar and butter together until smooth, about 1 to 2 minutes. Add the egg and mix until combined,
4. Add the flour mixture and the milt alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to overmix here.
5. Coat the blueberries with 1 tablespoon flour, and gently toss until all are covered. Then carefully fold them into the batter. Spread the batter into the prepared baking pan. (it will be thick)
Streusel Topping
1 In a bowl, cut the butter and other ingredients together with a fork or pastry cutter until it becomes crumbly. Sprinkle evenly on top of the cake.
2. Bake the cake at 375º for 30-35 Minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes, then remove it to a wire cooling rack. |
Personal
Notes: |
Personal
Notes: The author is this recipe is Kelly Hamilton, I found it online and it looked so yummy I had to make it.
She described this cake as delicious and tender blueberry cake topped with a sweet buttery crumble. Yep so true!
Oh it is amazing! No adjustments needed.
Fresh blueberries are best. Tossing them with a spoonful of flour keeps them evenly disttributed throughout the cake.
If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.
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This recipe for Blueberry Buckle Coffee Cake is from