Blueberry Buckle Coffee Cake

 I love anything blueberry and also a recipe that has been passed down thru the years. There are many variations of this recipe floating around the net and they seem to be very popular. I made mine without the crumb topping and it was a winner. Now having said that I will top it with the crumb topping next time. It will not disappoint!

Preheat oven to 350 degrees

INGREDIENTS

1/2 cup butter (room temperature)

zest from 1 large lemon (no juice, just ZEST)

1 cup sugar (set aside 1 tablespoon for sprinkling on top before baking if you don't use crumb topping)

1 egg

1 teaspoon vanilla

2 cups flour (set aside 1/4 cup for dusting the blueberries)

2 teaspoons baking powder

1 teaspoon salt

1 1/2  cups fresh blueberries, cleaned and stems removed, if any. 

1/2 cup milk

DIRECTIONS

Toss blueberries in 1/4 cup flour and set aside.

Whisk the flour, baking powder and salt together and set aside.

Cream the butter with the lemon zest and sugar.

Add the egg and vanilla and beat until combined.

Add half of the flour mixture and blend. Add the milk and blend. Add the rest of the flour mixture and blend completely. Batter will be stiff.

With spoon add blueberries a half cup at a time and gently fold them into the batter (leave excess flour from the blueberry bowl behind)

Spray 8x8 or 9x9 dish with cooking spray. Spread batter into the dish.

Top with sugar or if you are using the crumb topping (recipe below) top with that.

Bake on 350 for 45 to 50 minutes for 8x8 dish. This pan size will give you a thicker cake and take a little longer.  I like the 8x8 pan better.  A 9x9 pan will take less time so probably about 35 to 40 minutes. Times will vary with a glass dish or metal pan also.  Always check with a toothpick or cake tester for doneness.

Crumb topping:

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon
• 1/4 cup cold butter

• Whisk first three ingredients together. Slice butter and add to mixture and blend it into crumbs. Sprinkle on batter and bake.

Enjoy!