Buckle Up for Blueberry Buckle Coffee Cake

I was perusing through the stacks of cookbooks I purchased from the flea market this past Friday and I came across this recipe that screamed "make me!"  Since my youngest son could live off of blueberries, I decided to give it a try. Now, I'm going to fill you in on a little 'baker's secret' . . . you can't tell anyone I told you this. It's very, very, very important that your oven is on when you bake. 

I know, that's a nice little hint, huh?  Well this foodie right here decided to make this tonight while I was making dinner. I pulled the corn dogs I was making out of the oven and then stuck this blueberry beast in. What I failed to notice is that, by habit, I had turned my oven off when I had pulled the corn dogs out. Of course, me being the observant animal I am, I didn't notice that the overn wasn't on until twenty minutes later. I went to check my coffee cake masterpiece and I noticed it was barely baking. I looked up at the oven dial and realized the oven wasn't even on. Oh yeah, that was dumb! I ended up pulling the coffee cake out, getting the oven up to temp and then stuck it back in for thirty more minutes. Isn't that fun? Glad I didn't wait until the timer went off to realize my error. The mistake did cause my beautiful blueberry treat to get a little darker than I'd like, but it still tastes SO good. 

My sons couldn't believe that I, the great and powerful Mom of Oz, had made such a blunder. They also thought it was hilarious that I was cussing the oven out as well. Good times! When they're older, they'll come to learn that I am the queen of disaster and I wear my crown well. 

Enough about my kitchen woes, let's get to the recipe already.

Back to the Blueberry Buckle Coffee Cake. I found the recipe in the 1991 edition of Betty Crocker's Back to Homemade. Two cups of blueberries are folded in to this thing. So good!

Blueberry Buckle Coffee Cake

Makes 8 servings

2 cups all-purpose flour

3/4 cup sugar

1/4 cup butter, margarine, or vegetable shortening (room temp)

3/4 cup milk

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 egg

2 cups fresh or frozen (thawed) blueberries

CRUMB TOPPING

1/2 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 butter or margarine, softened

GLAZE

1/2 cup powdered sugar

1/4 teaspoon vanilla

2 to 3 teaspoons milk (more or less if needed, depending on how runny you want the glaze)

Heat oven to 375 degrees (make sure it's on!). Grease round pan, 9 x 1.5 inches or square pan, 9x9x2 inches. Mix flour, sugar, butter, milk, baking powder, salt, and egg in large bowl. Mix for half a minute or so. Carefully stir in the blueberries. Spread batter in pan. Sprinkle with Crumb topping. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. 

Once cooled for about 15 minutes, prepare glaze and drizzle over the entire coffee cake. Serve warm. 

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If you love blueberries, you will love this. I'm assuming you can switch up the fruits you use to make this. I think a nice apple coffee cake would be really good. I may just have to try it. Since I made some Apple Pie Filling a few weeks ago (RECIPE HERE), I think I'll put it to good use and try it in this recipe in place of the blueberries. 

If you have any coffee cake recipes, I'd love to hear about them. You can find me on Pinterest HERE. Follow me and I'll follow back. Share some recipes you find amazing and maybe I'll give them a try. 

As always, thanks for reading. 

Take care,

NB