Blueberry Buckle Coffee Cake

If you have around 1 hour and 35 minutes to spend in the kitchen, Blueberry Buckle Coffee Cake might be a super lacto ovo vegetarian recipe to try. For $1.01 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 10g of fat, and a total of 360 calories. This recipe serves 8. 658 people were impressed by this recipe. It works well as a breakfast. Head to the store and pick up salt, blueberries, ground cinnamon, and a few other things to make it today. It is brought to you by Cinnamon Spice and Everything Nice. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Blueberry Buckle Coffee Cake, Blueberry Buckle Cake, and Blueberry Buckle / fluffy cake with blueberries.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350 degrees F. Butter and flour a 9 or 10-inch springform baking pan. Sift flour, baking powder, and salt together in a medium bowl. In a separate large bowl cream butter and sugar together until light and fluffy, about 3 minutes on medium speed. On low speed add eggs and vanilla, beating until fully incorporated Add 1/4 of flour mixture, alternating with milk, beating each addition until fully incorporated, starting and ending with the flour mixture. Gently fold in blueberries. Batter will be thick. Make the streusel topping. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan; cool for about 15 minutes before serving. Serve warm or cooled. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps.

 

Step by step:

1. Heat oven to 350 degrees F. Butter and flour a 9 or 10-inch springform baking pan. Sift flour, baking powder, and salt together in a medium bowl. In a separate large bowl cream butter and sugar together until light and fluffy, about 3 minutes on medium speed. On low speed add eggs and vanilla, beating until fully incorporated

2. Add 1/4 of flour mixture, alternating with milk, beating each addition until fully incorporated, starting and ending with the flour mixture. Gently fold in blueberries. Batter will be thick. Make the streusel topping.

3. Pour batter into prepared pan; sprinkle streusel topping over cake.

4. Bake until cake tester comes out batter-free, 60 to 70 minutes. Cool on wire rack 10 minutes.

5. Remove from pan; cool for about 15 minutes before serving.

6. Serve warm or cooled. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps.

Nutrition Information:

covered percent of daily need