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Cook'n with Betty Crocker 
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Blueberry Buckle Coffee Cake |
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Serves: 9 Print this RecipeThis "buckle" is made by tossing summer fruit into a sweet cake batter and sprinkling with a buttery crumb topping. The juicy blueberries will bubble and ooze up through the cake batter and add a bit of summery sweetness in each bite of this delicious cake. 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup shortening 3/4 cup milk 1 egg 2 cups fresh or frozen (thawed and drained) blueberries Crumb Topping (below) Glaze (below) CRUMB TOPPING 1/2 cup sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup margarine or butter, melted GLAZE 1/2 cup powdered sugar 1/4 teaspoon vanilla extract 1 1/2 to 2 teaspoons hot water _Rechsteiner, Marion Kallfelz ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 375°. Grease square pan, 9 x 9 x 2 inches, or round pan, 9 x 1 1/2 inches. 2. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread butter in pan; sprinkle with Crumb Topping. 3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm. For Crumb Topping Mix all ingredients until crumbly. For Glaze Mix all ingredients until drizzling consistency. 1 SERVING: Calories 380 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 40mg; Sodium 390mg; Carbohydrates 65g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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