Here’s a way to use seasonal fresh blueberries if there really isn’t enough for a pie and you don’t want to make run-of-the-mill muffins. (Thanks to the Yosts who gave me the fresh blueberries from their yard in Painted Post, NY!)

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Kathy Whyte/ WNBF News

Foodie Friday Blueberry Buckle (coffee cake) (prep. time about 1 hour.  12-15 servings)

¼ C. soft butter

¾ C. granulated sugar

1 egg

2 C. all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

¼ tsp. lemon zest

1/8 tsp. grated nutmeg

½ C. milk

2 C. fresh blueberries

Streusel Topping:

2/3 C. granulated sugar

½ C. flour1/2 tsp. ground cinnamon

1/3 C. cold butter cubed

Preheat oven to 375. Liberally grease a 9-inch square baking dish with butter, plant butter or shortening.

Cream together butter and sugar.  Beat in egg.  In a separate bowl, combine the dry ingredients.  Add the dry ingredients alternately with the milk until combined into a thick batter.  Do not over-mix.  Fold in blueberries.  Prepare the topping by mixing together the sugar and cinnamon and pressing the butter into the sugar with a fork or rub together with your fingers until the topping is crumbly like coarse sand with some larger chunks. Spread batter evenly in prepared pan and sprinkle the streusel evenly over the top.

Bake about 40 minutes until a toothpick inserted in the center comes out clean.

Remove to a rack to cool in the pan.  As the buckle cools, run a sharp knife around the edge to help loosen the cake from the pan. (The streusel and berries will make the cake want to stick to even a really well-greased pan.)  Cut into squares and serve with coffee, tea or top with a little ice cream or whipped topping.

Kathy Whyte/ WNBF News