Blueberry Buckle Coffee Cake

May be served warm as a coffee cake or cooled and topped with whipped cream for a dessert.



1/2 cup Sugar

1/3 cup Domata Recipe Ready Flour

1 teaspoon Cinnamon

4 tablespoons (1/2 stick) Butter, cut up


2 cups Domata Recipe Ready Flour

2 teaspoons Baking powder

1/2 teaspoon Salt

3/4 cup Sugar

4 tablespoons (1/2 stick) Butter, softened

1 Egg

1 teaspoon Vanilla

1/2 cup Milk

2 cups Fresh or frozen blueberries, well drained


Preheat the oven to 375 degrees. Grease and flour an 8-inch square pan.

In a large bowl, cream together the butter and sugar until fluffy. Blend the egg into the cream mixture. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture, beating after each addition. Gently fold the blueberries into the batter.

Pour the batter into the prepared pan. Sprinkle evenly with crumb topping (see below). Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Place on a rack to cool.

To prepare the topping: in a small bowl, mix together the sugar, flour, and cinnamon. With 2 knives or a pastry blender cut the butter into the sugar mixture until the mixture resembles coarse meal.

Serves 8.

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