↞ recipe box start page
Category: Recipes
Prep Time: 20 min Cook Time: 40 to 50 min Total Time: 1HR 40 MIN
12 to 16 servings
INGREDIENTS
STREUSEL
• 1/3 cup sugar
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (4 tablespoons) butter
CAKE
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup (4 tablespoons) butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh or frozen blueberries
INSTRUCTIONS
1. Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
2. To make the topping: Mix the sugar, flour, cinnamon, and salt 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.
3. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
6. Pour the batter into the prepared pan. Sprinkle the topping over the batter.
7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the 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.
9. Yield: about 12 to 16 servings.
Recipe Source: https://www.kingarthurflour.com
view more member recipes
BLUEBERRY BUCKLE COFFEECAKE
view my recipes
print
save
Category: Recipes
Prep Time: 20 min Cook Time: 40 to 50 min Total Time: 1HR 40 MIN
12 to 16 servings
INGREDIENTS
STREUSEL
• 1/3 cup sugar
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (4 tablespoons) butter
CAKE
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup (4 tablespoons) butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh or frozen blueberries
INSTRUCTIONS
1. Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
2. To make the topping: Mix the sugar, flour, cinnamon, and salt 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.
3. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
6. Pour the batter into the prepared pan. Sprinkle the topping over the batter.
7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the 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.
9. Yield: about 12 to 16 servings.
Recipe Source: https://www.kingarthurflour.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry Buckle
by sgre52160
Cake 2 cups and 1-2 tbsp sifted flour separated 2 tsp baking powder 1/2 tsp salt 1/4 cup unsalted butter, softened 3/4 cup sugar 1 large egg 1/2 cup milk 1 pint blueberries Topping 1/4 cu
by sgre52160
Cake 2 cups and 1-2 tbsp sifted flour separated 2 tsp baking powder 1/2 tsp salt 1/4 cup unsalted butter, softened 3/4 cup sugar 1 large egg 1/2 cup milk 1 pint blueberries Topping 1/4 cu
Almond Blueberry Buckle
by sgre52160
Topping Ingredients: 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup (1/2 stick) soft unsalted butter 1/2 teaspoon cinnamon Cake Ingredients: 1-7 oz box Odense Almond Paste, grated 2 c
by sgre52160
Topping Ingredients: 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup (1/2 stick) soft unsalted butter 1/2 teaspoon cinnamon Cake Ingredients: 1-7 oz box Odense Almond Paste, grated 2 c
Blueberry Buckle Cake With Lemon Cream Cheese Glaze
by sgre52160
1 3/4 cups cake flour, plus 2 tablespoons 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1/2 cu
by sgre52160
1 3/4 cups cake flour, plus 2 tablespoons 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1/2 cu
Blueberry Coffeecake
by sgre52160
Shortening (for greasing baking pan) 1/4 cup butter, softened 1/4 cup flour 1/4 cup brown sugar 1/4 cup sugar 1 tsp cinnamon 1-1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup s
by sgre52160
Shortening (for greasing baking pan) 1/4 cup butter, softened 1/4 cup flour 1/4 cup brown sugar 1/4 cup sugar 1 tsp cinnamon 1-1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup s
Blueberry Crumb Coffeecake
by sgre52160
1/2 cup brown sugar 1/4 cup maple syrup 3/4 cup vanilla yogurt 1 over ripe banana (mashed) 1/4 cup butter (melted) 1 egg 3/4 cup rolled oats 1 cup flour 3/4 cup whole wheat flour 2 teaspoon b
by sgre52160
1/2 cup brown sugar 1/4 cup maple syrup 3/4 cup vanilla yogurt 1 over ripe banana (mashed) 1/4 cup butter (melted) 1 egg 3/4 cup rolled oats 1 cup flour 3/4 cup whole wheat flour 2 teaspoon b
view more member recipes