Blueberry Buckle Coffeecake
Topping
1/3 cup granulated sugar
1/3 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine
Batter
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine
1 egg
1 teaspoon vanilla
1/2 cup 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. 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. |