Blueberry Buckle

Name: Blueberry Buckle
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup butter (1/2 stick), softened; 3/4 cup sugar; 1 egg; 1/2 tsp orange zest; 1 1/2 cup sifted, all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; 2 cup blueberries; 1/3 cup all-purpose flour; 1/2 cup sugar; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 cup butter (1/2 stick)

Deneen Flowers @cook_3251233

Martinsburg, West Virginia

Blueberry Buckle is blueberry-laced coffee cake. It is one of my family's favorites for breakfast.

Deneen Flowers @cook_3251233

Martinsburg, West Virginia

Blueberry Buckle is blueberry-laced coffee cake. It is one of my family's favorites for breakfast.

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Ingredients

6 servings

Batter
1/4 cupbutter (1/2 stick), softened
3/4 cupsugar
1egg
1/2 tsporange zest
1 1/2 cupsifted, all-purpose flour
2 tspbaking powder
1/2 tspsalt
1/2 cupmilk
2 cupblueberries
1/3 cupall-purpose flour
1/2 cupsugar
1/2 tspcinnamon
1/4 tspnutmeg
1/4 cupbutter (1/2 stick)

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Steps

1

Preheat oven to 375°. In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg and orange zest.
2

In another bowl, sift together 1 1/2 cups flour, baking powder and salt.
3

Add flour mixture alternately with milk to the creamed mixture mixture. Gently fold in blueberries. Batter will be stiff.
4

Pour into a greased 8x8-inch pan. I use my old trusty cast iron skillet though.
5

To make the topping, combine the remaining sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until the mixture resembles coarse meal. Sprinkle over batter in the pan.
6

Bake in 375° oven for 40 to 45 minutes. Place the pan on a rack to cool. Cut and serve warm.