Roo's Blueberry Buckle Coffee Cake 1/12th = 1 serv
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups cake flour1 teaspoon baking powder1/2 teaspoon kosher salt1/2 teaspoon ground ginger4 Tablespoons unsalted butter, room temperature3/4 cup sugar1 large egg1/2 cup whole milk3 cups fresh blueberries For the topping: 1/2 cup sugar1/3 cup cake flour1/2 teaspoon ground nutmeg6 tbls unsalted butter, chilled and cubed
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
Beat together butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently fold in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTROO.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
Beat together butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently fold in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTROO.
Nutritional Info Amount Per Serving
- Calories: 276.8
- Total Fat: 10.4 g
- Cholesterol: 44.4 mg
- Sodium: 101.2 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
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