Blueberry Buckle Recipe

Time1h 10m

Serves12

coffee cake studded with fresh blueberries & topped with crumbly cinnamon streusel, blueberry compote

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Ingredients

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1
Make the Blueberry Buckle
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Fold in the blueberries.
5
Pour the batter into the prepared baking pan.
6
Prepare the Streusel Topping
In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix until crumbly.
7
Sprinkle the streusel topping evenly over the batter.
8
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9
Make the Blueberry Compote
In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries burst and the mixture thickens slightly, about 10 minutes.
10
Let the compote cool before serving.
11
Serve the blueberry buckle warm, topped with blueberry compote.