Blueberry Buckle Coffee Cake
This easy coffee cake looks and tastes like a big, moist blueberry muffin! Enjoy with a steaming mug of your favorite coffee -- our favorite is our own special blend of locally roasted Big River Coffee.
Cake
1/2 c margarine
1/2 c sugar
1 egg
1/2 c whole wheat flour
1 1/2 c all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
2 c blueberries
Topping
1/2 c sugar
1/3 c flour
1/2 tsp cinnamon
1/4 c butter or margarine, softened
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Preheat oven to 350 degrees.
For the cake, cream the margarine and sugar in an electric mixer. Add the egg and blend well. In a separate bowl, mix together flours, baking powder, soda and salt. Add to the creamed mixture alternately with the buttermilk and mix until smooth. Gently stir in the blueberries (It is helpful to coat the blueberries with a little flour before adding, to prevent the batter from turning grey). Spread batter into an oiled 9x13 inch pan (it will be stiff).
For the topping, combine sugar, flour and cinnamon. Cut in butter until coarse crumbs are formed. Sprinkle over batter. Bake for 30-35 minutes until tester comes out clean.
Serves 10.
