KING ARTHUR BLUEBERRY BUCKLE COFFEECAKE

King Arthur Blueberry Buckle Coffeecake image

I just finished baking this, my first buckle coffeecake; it turned out perfect. It rose the whole 2" of my glass 8x8 dish and it was moist with a touch of crunch from the topping. And it was delicious : ) I've never made anything with blueberries in it before that turned out well until now.

Provided by marisk

Categories Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 14

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Ingredients

1/3 cup sugar
1/2 cup king arthur unbleached all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter
2 cups king arthur unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
2 cups fresh blueberries (or frozen)

Steps:

Preheat the oven to 375°F Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
In a separate bowl, beat together the sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
Pour the batter into the prepared pan, the batter will be thick. Sprinkle the topping over the batter. If you use a glass baking dish, I believe it mentioned to lower the temperature 25 degrees. (I used a glass dish and it was ready in 35 minutes -- I didn't know to lower the temperature at the time.).
Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
A note from the King Arthur website: "Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan and refrigerate. Next day, add the streusel then bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Note2: A baker commented on the KA website that she made these in muffin tins; baked it for 35 minutes. Okay, I tried this yesterday. If you decide to try muffins, make sure you use parchment liners or lightly grease as listed in the initial instructions -- these stick badly with regular liners. I personally prefer the one made in a pan.