It’s blueberry season! Last year our family went to Maine and picked some beautiful blueberries. We will never forget how yummy they were! Although I wish I could be in Maine picking those delicious berries again, the ones at our local farmers market are almost as good.
When we were living in St. Louis, Mo, my husband’s friends from law school came to visit and brought us some blueberry buckle coffee cake with the recipe they had gotten at a bed and breakfast. It’s full of basic ingredients, like real butter, milk, and blueberries. I realize that I recently wrote about curbing the sugar carvings, but I figure, if I’m going to splurge, it better be good. And this is extremely good!
Blueberry Buckle Coffee Cake
Ingredients
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
Directions
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Speak Your Mind