This old fashioned coffee cake can be made with any favorite fruit, including berries or thinly thiced apples, peaches, or pears. It’s a recipe that I’ve used since I first found it while thumbing through an old spiral bound Better Homes and Gardens cookboo…
What you'll need
Ingredients
For the Topping
½ cup all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
1 teaspoon lemon zest
4 tablespoons unsalted butter, room temperature
For the Coffee cake
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
¾ cup sugar
1 egg
1 teaspoon lemon zest
1 teaspoon vanilla
½ cup milk
2 cups fresh or frozen blueberries
The method
Directions
01
Heat oven to 350 degrees. Butter a springform baking pan (or 9” round cake pan), and dust with flour, tapping out excess. Set aside.
02
In a small bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside
03
In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
04
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg, zest, and vanilla, beating until fully combined.
05
Add reserved flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Remove from mixer.
06
Spoon batter into prepared pan. Sprinkle batter with blueberries.
07
Sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 50-55 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Lemony Blueberry Buckle
Prep
Cook
Yield
This old fashioned coffee cake can be made with any favorite fruit, including berries or thinly thiced apples, peaches, or pears. It’s a recipe that I’ve used since I first found it while thumbing through an old spiral bound Better Homes and Gardens cookboo…
Ingredients
For the Topping
½ cup all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
1 teaspoon lemon zest
4 tablespoons unsalted butter, room temperature
For the Coffee cake
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
¾ cup sugar
1 egg
1 teaspoon lemon zest
1 teaspoon vanilla
½ cup milk
2 cups fresh or frozen blueberries
Cook Like James · The method
Directions
1
Heat oven to 350 degrees. Butter a springform baking pan (or 9” round cake pan), and dust with flour, tapping out excess. Set aside.
2
In a small bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside
3
In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
4
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg, zest, and vanilla, beating until fully combined.
5
Add reserved flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Remove from mixer.
6
Spoon batter into prepared pan. Sprinkle batter with blueberries.
7
Sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 50-55 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
Cook Like James
Lemony Blueberry Buckle
Prep
Cook
Yield
This old fashioned coffee cake can be made with any favorite fruit, including berries or thinly thiced apples, peaches, or pears. It’s a recipe that I’ve used since I first found it while thumbing through an old spiral bound Better Homes and Gardens cookboo…
Ingredients
For the Topping
½ cup all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
1 teaspoon lemon zest
4 tablespoons unsalted butter, room temperature
For the Coffee cake
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
¾ cup sugar
1 egg
1 teaspoon lemon zest
1 teaspoon vanilla
½ cup milk
2 cups fresh or frozen blueberries
Directions
1
Heat oven to 350 degrees. Butter a springform baking pan (or 9” round cake pan), and dust with flour, tapping out excess. Set aside.
2
In a small bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside
3
In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
4
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg, zest, and vanilla, beating until fully combined.
5
Add reserved flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Remove from mixer.
6
Spoon batter into prepared pan. Sprinkle batter with blueberries.
7
Sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 50-55 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
