This blueberry buckle makes a great coffee cake or dessert. I make this at least twice when blueberries are in season.
Ingredients
- 0.75 cups white sugar
- 0.25 cups butter or shortening
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups milk
- 2 cups fresh blueberries
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.
-
2
Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy. Stir flour, baking powder, and salt together in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
-
3
To make the topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts
Per serving
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