BLUEBERRY BUCKLE COFFEE CAKE (CLASSIC RECIPE)

HOW TO MAKE BLUEBERRY BUCKLE COFFEE CAKE

Preheat oven to 375 degrees f.  Spray an 8×8 or 9×9 inch with baking pan with non-stick cooking spray.

For the Streusel Topping:

In a small bowl, whisk/stir the flour, sugar, cinnamon and salt. Next, add butter (I cut the butter into small cubes), cut into the butter using a fork or two knives, until well blended and the texture is nice and crumbly. Set aside.

For the Cake:

(Note: Milk is added last, make sure it’s at room temperature)

In a large bowl, mix the flour, baking powder and salt until well blended.

In separate large bowl, add sugar, egg, butter and vanilla – beat/mix until smooth.

Add the milk and dry flour mix, alternating each a little at time, to the wet sugar/egg batter – adding the remaining flour mixture last. Mix until just blended. Last, gently fold/mix blueberries into the batter evenly. Do not over mix. This is a pretty thick batter.

Spoon the batter into baking dish – using a spatula, evenly spread the batter then sprinkle the top with the streusel topping.

Place in oven on middle rack and bake for 40-45 minutes. Baking times will vary depending on oven and size of pan. Check with a toothpick to make sure it comes out clean.

When ready, remove from oven and cool for about 10 minutes before cutting. Serve warm or cold. Enjoy!