I have to admit that I'm really never sad to see summer on its way out. I know. I'm completely and totally in the minority. I'm OK with it.
I do enjoy all the seasons, and I look forward to summer. Work slows a bit, and June and July allow me to be with my family a little more. But I've always been - and always will be - a sucker for cooler temperatures and a need to pull a great cozy blanket over my toes to start perusing cookbooks for caramel apple somethings or pumpkin spice whatevers.
Of course, since we're only leaning into Labor Day weekend, and the autumn season is not yet here, I thought I should feature a brand new recipe to use up the last of any berries you might have from your summer picking. Actually, the recipe is for blueberries. Hence, the title. But as I have thought about it, there's really no reason you couldn't replace with another favorite. I think blackberries would be heavenly.
We had a birthday breakfast at school earlier this week, and I decided to give this recipe a whirl. I also made one for my family, because
The original recipe called for a drizzle, but I'm here to say, "Not needed." The cake and crumble topping is divine and absolutely sweet enough. In fact, I really like how the tart aspect of the berries breaks through much of the richness. It has a good, balanced flavor.
I am really looking forward to an extra day this weekend and enjoying the drop in humidity. Some football, good eats and time with my three guys is definitely calling my name.
Come to the feast,
Blueberry Buckle Coffee Cake
For the cake
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 tsp salt
- 1/4 cup shortening
- 3/4 cup milk
- 2 cups blueberries
For the crumb topping
(mix all ingredients together until crumbly)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, softened
- 1/2 tsp cinnamon
1. Mix together flour, sugar, baking powder, salt, shortening and milk. Beat for 30 seconds; carefully fold in berries.
2. Spread batter into greased 9-inch cake pan; sprinkle with crumb topping.
3. Bake at 375 for 45-50 minutes.
Tips and Tricks:
Cut a round piece of parchment paper the size of the cake pan. Spray both the paper and the pan. Once cake finishes cooking, let cool for five minutes and turn over to easily remove from pan. Peel off the parchment and place on cooling rack.