Blueberry Buckle Coffeecake
When June arrives I know it won’t be much longer until blueberries are ready for picking. These little fruits are truly super; full of antioxidants and a boost for the immune system. (I think that’s something we are looking for during this unprecedented “Corona” time.) The past year, my family has been visiting The Market at Grelen for tasty bites at the cafe, PYO fruit and a stroll through the gift shop. Supporting local businesses is incredibly important to me and whenever I find “Good Things”, I have to share. If you are local to the Virginia Piedmont region I’d recommend stopping by. The grounds are absolutely gorgeous and border historic Montpelier so a fun family day can be planned to keep everyone engaged. Hit the trails after grabbing lunch at the outdoor cafe and don’t forget to take your photo in front of the living “Love” sign.
With our bounty of ripe berries I tried another King Arthur Flour recipe; I never have to wonder if a dish is going to flop and that’s why I appreciate their cooking instructions. This blueberry buckle is moist and bursting with fresh flavor.
Blueberry Buckle Coffeecake- (KAF recipe)
Ingredients:
Streusel
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons butter, room temperature
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk, room temperature
2 cups fresh or frozen blueberries (If frozen, rinse and dry to avoid the berries from “bleeding” into your batter if you’re worried about that sort of thing. Otherwise carry on.)
Directions:
Preheat the oven to 375°F. Lightly grease an 8" or 9” square pan (I use a ceramic dish)
To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Rub/Mix in the butter with your fingertips until it reaches a crumbly state and put aside.
To make the cake: Blend the flour, baking powder, and salt together in a mixing bowl.
In a separate mixing bowl, beat together the sugar, butter, egg, and vanilla.
Add half the milk and mix the batter on low speed until it’s incorporated. Then add about half of the flour and mix for 10 to 15 seconds . Scrape down the sides of the bowl. Then repeat; adding the second half of the milk, then the flour. Fold in blueberries. Stir just enough to mix.
Pour the batter into the prepared pan and spread to make sure it’s in an even layer (This batter is thick!). Sprinkle the streusel topping over the batter evenly.
Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven, and allow it to cool on a wire rack for at least 10 minutes. Serve right from the pan.
Before serving you may dust powdered sugar over the top of the cake or leave as is. It’s delightful either way and if you happen to not polish this pan off, cover with plastic wrap for a couple days and leave on the kitchen counter or in the fridge. Blueberry buckle is an indulgent breakfast or divine summer dessert topped with whipped cream.
Summer has arrived (tomorrow technically) and with it comes a bounty of plentiful produce. Spending an early morning picking berries was just what we needed after being cooped up for so long. What are your favorite fruits and veggies during this hot season? I can’t wait to hear from you! Be well. xo