Friday, April 27, 2012
In my humble opinion, breakfast doesn't get much better than this. Fluffy coffee cake with pops of blueberries covered in a cinnamon sugar crumble. With a big glass of milk or steaming cup of coffee this is breakfast perfection. I made this Blueberry Buckle for a Sip and See - a celebration of our neighbors' beautiful newborn baby girl. I wish I had more occasions to make coffee cakes because I LOVE THEM.
Blueberry Buckle Coffee Cake
From DeAnna House Cookbook
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
2 cups blueberries, fresh or unthawed frozen
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup softened butter or margarine
Preheat oven to 275 degrees. In a large mixing bowl sift together 2 cups flour, 3/4 cup sugar, baking powder, and salt. In a 2 cup clear measuring cup combine the vegetable oil, milk, and egg. Beat with a fork until egg is blended with milk. Pour liquid ingredients into flour mixture. Stir just until four disappears. Fold in blueberries.
Pour into a greased baking pan - I used a 7 X 10 pan but you can also use a 9 inch square pan. Set aside while mixing together the 1/2 cup sugar, 1/3 cup flour, cinnamon and butter until crumbly. Sprinkle mixture over blueberry batter for topping.
Bake for 25-30 minutes if using fresh berries or 50-60 minutes if using frozen berries. Check for doneness by inserting a tooth pick inserted into the center comes out clean. Allow to cool about 20 minutes before serving.