Indulge in the nostalgia of lazy Sunday mornings with our Classic Blueberry Buckle recipe. Bursting with fresh blueberries and topped with a sweet cinnamon streusel, this delightful coffee cake is the perfect balance of comfort and flavor. Try it today and transport your taste buds to a cozy kitchen filled with the aroma of homemade goodness.
☆Ingredients:
2 teaspoons of baking powder
1/2 teaspoon of salt
2 cups of all-purpose flour
1/2 cup of unsalted butter (softened)
3/4 cup of granulated sugar
1 large egg
1/2 cup of milk
2 cups of fresh blueberries
For the Streusel Topping:
1/3 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 cup of granulated sugar
1/4 cup of unsalted butter (softened)
☆Instructions:
Preheat the oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg until well combined. Gradually add the flour mixture, alternating with the milk, until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the streusel topping ingredients: granulated sugar, flour, cinnamon, and softened butter. Mix until crumbly.
Sprinkle the streusel topping evenly over the batter in the baking pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the Blueberry Buckle to cool in the pan for about 10 minutes before serving.
Enjoy