I found this beautiful magazine over the weekend, and fell in love with its stunning photos, garden inspirations, and recipes.
There was an entire section dedicated to blueberries! Look at this stunning Fruit Omelet and Blueberry Chutney. Aren't they gorgeous!?
I like making Sunday dinners special, and that typically includes adding a dessert to our menu.
So when I saw the magazine's photo and recipe for Blueberry Buckle Coffee Cake, I had to make it . . . and I'm so glad that I did, because it was so good!
What makes this Buckle over-the-top delicious is its streusel topping. Isn't that what makes a traditional coffee cake so darn good anyway . . . the deep crumble top?!
Well, add a moist, tender crumb cake filled with blueberries under a lightly sweetened crumb topping . . . and you have a delicious Spring and Summer dessert.
blueberry buckle coffee cake
. . . . . .
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1 egg, slightly beaten
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1 1/2 cup blueberries
. . .
1/2 cup all-purpose flour
4 Tablespoons granulated sugar
4 Tablespoons butter
Preheat oven to 350 degrees F.
Butter a 9-inch spring form pan. Line the bottom with parchment paper; butter the parchment paper.
Flour the paper and set aside.
*If you're lucky enough to have an iron skillet, then prepare the bottom and sides of the pan with 2 Tablespoons melted butter. Set aside.
In a large mixing bowl stir together the 1 1/2 cups flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, and vanilla.
Add all at once to dry ingredients. Stir until just combined.
Spread batter in prepared pan. Top with blueberries.
In a small mixing bowl stir together 1/2 cup flour and 4 Tablespoons granulated sugar.
Cut in the 4 Tablespoons butter until mixture resembles coarse crumbs.
Sprinkle over blueberries.
Bake for about 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 30 minutes.
Remove spring form ring and sprinkle with powder sugar.
Serve warm and enjoy!
Serves 8 to 10
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