Blueberry Buckle Coffee Cake

Blueberry Buckle Coffee Cake

If you're looking for a fresh coffee cake that showcases plump and delicious blueberries, you'll want to give this a go. Perfectly scrumptious and so easy to make, you'll find yourself making this treat over and over! Consider pairing it with some wonderful Vanilla-Honey Butter. 

Topping

1/3 cup Pure Cane Sugar

1/2 cup King Arthur Unbleached All-Purpose Flour

1 tablespoon Vanilla Powder

1 teaspoon Vietnamese Cinnamon
1/4 cup Butter
Batter
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Pure Cane Sugar
1/4 cup Butter
1 large egg
1 teaspoon Pure Vanilla Extract
1/2 cup milk
2 cups fresh blueberries

Preheat oven to 375°F.

Making the Topping:
Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter 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 large bowl, cream together the sugar, butter, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture. Stir only enough to blend. Fold in the blueberries.

Fold the batter into a well greased and floured 9 inch cake pan. Sprinkle the topping over the batter and bake for 45 minutes or until a cake tester or knife comes out clean.

Let the buckle cool for 20 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 used a removable bottom cake pan for ease but you can also use parchment paper in the bottom of the cake pan for ease of removal.

Adapted from here.