BLUEBERRY BUCKLE COFFEE CAKE
A few years ago, my parents where coming for a visit and I was looking for some sort of coffee cake to make for my Dad who loves blueberries. I found a blueberry buckle recipe that sounded promising and I did make it but it turned out to be a bit bland, so I adapted the recipe to have a bit more blueberries and a bit more flavor by adding vanilla and lemon and the brown sugar and cinnamon in the streusel topping. This is what I ended up with and my family couldn't get enough. I hope you like it as much as we do.
Provided by Tracy Heeren @traceoffyre
Categories Other Breakfast
Number Of Ingredients 19
Steps:
- Preheat Oven 375 degrees. Grease 8x8 inch square pan.
- Cream together 3/4 cup sugar, 1/4 cup butter, egg, 1 tsp. vanilla, and 1 tbsp. lemon juice.
- In separate bowl, mix 2 tbsp. of flour with blueberries. This is so the berries don't sink to the bottom. Set aside.
- In separate bowl, mix remaining 2 cups flour (minus the 2 tbsp. used for the blueberries), 2 tsp. baking powder, 1/2 tsp. salt and tbsp. lemon rind together.
- Stir the flour mixture into the sugar mixture alternating with the 1/2 cup milk.
- Stir/fold the flour coated blueberries into the batter. Pour into greased pan.
- For the topping: combine the 1/4 white sugar, 1/4 cup brown sugar, 1/3 cup flour, 1/2 tsp. cinnamon, 1/4 cup butter and 1 tsp. vanilla. Sprinkle over the batter.
- Bake at 375 degrees for 25 to 30 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
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