It has been a minute since I’ve made a coffee cake.  We just haven’t been in brunch mode lately. But, you know I hate wasting food, and when on a Sunday morning I opened the fridge to some blueberries on the brink, I knew I had to act.

This recipe comes out of my consistently amazing church cookbook, attributed to Bernice Briesemesiter.

Print

Blueberry Buckle Coffee Cake

Ingredients

Cake

• 1 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup milk of your choice
• 1 egg large, beaten
• 2 cups fresh blueberries

Topping

• 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup butter softened

Instructions

1. Preheat oven to 375. Grease a 9x9 pan.

2. Mix together dry ingredients for the cake, then add wet ingredients. Mix until well incorporated. Gently add blueberries. Pour into prepared pan.

3. Mix together topping ingredients. Sprinkle evenly over the cake batter.

4. Bake for 35-45 minutes or until tests done.

You might also like:

Fudge Brownies with Cake Batter Frosting AKA ColdStone Birthday Cake Remix Brownies Double Fudge Brownie Bites Bakery Style BIG Peanut Butter Chocolate Chip Cookies Homemade Salad Toppings – Croutons and Vegan Bacon Bits Salty Olive Cheese Ball Raw Cherry Chia Jam