Summer's Bounty: Blueberry Buckle

Delicious blueberry coffeecake for breakfast or, with sweetened whipped cream equally delicious as dessert, Blueberry Buckle, from the Lee Bailey's Country Desserts cookbook is a great cake full of blueberries with a streusel topping. I always make it in a spring form pan.

This cake freezes well and is great to make ahead and then bring out for family or houseguests on lazy weekend mornings.

BLUEBERRY BUCKLE

INGREDIENTS:

For the Cake you will need:

2 Cups and an additional 1 or 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

For the Topping:

1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Grease a 9 inch springform pan. Set aside.

In one bowl, mix together the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1-2 tablespoons of flour (so that the berries separate) and fold in the berries. Pour batter into prepared pan. Set aside.

Combine topping ingredients with a fork until the mixture is crumbly. Sprinkle topping over the batter. Bake approx. 45 miutes.

Remove from oven, run a knife around the edges and remove the springform pan sides. You can serve the Blueberry Buckle from the bottom of the springform pan, or if you are putting it in the freezer, slide a long knife along the bottom of the pan to lift the cake from the pan to wrap before placing it in the freezer.