Blueberry Buckle - Regular & Dairy-Free
A deliciously baked coffee cake to serve for breakfast, brunch, or dessert.
Servings: 9 Servings
Calories: 389kcal
Ingredients
- 1/4 cup butter softened (or a non-dairy substitute)
- 3/4 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk or a non-dairy substitute (I used soy milk)
- 2 cups fresh blueberries
- For the Topping:
- 2/3 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/3 cup butter cold (or a non-dairy substitute)
Instructions
- Preheat oven to 375. Spray a 9"x 9" baking pan with a non-stick spray.
- In a medium-size mixing bowl beat together butter and sugar. Add egg and mix well.
- Combine flour, baking powder, and salt in a small mixing bowl. Add flour mixture to creamed mixture alternately with milk, mixing after each addition.
- Fold in blueberries.
- Pour into prepared pan.
- Prepare Topping:
- Combine sugar, cinnamon, and flour in a small mixing bowl.
- Add cold butter and cut into the dry mixture until it becomes crumbly.
- Sprinkle over top of the blueberry mixture.
- Bake for 40-45 minutes. Test with a toothpick, it should come out clean when inserted around the center of the buckle. Cool on a wire rack.
- It's delicious plain, but it is nice with ice cream or a whipped topping too.
Nutrition
Serving: 1Serving | Calories: 389kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 199mg | Fiber: 2g | Sugar: 36g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg