Blueberry Buckle

 

   This coffee cake recipe comes from my Maternal Grandmother, Alice Davidson.  My mom taught me how to make it and it is one of my favorites!  I especially love to make it with freshly picked blueberries from Patrick's Paternal Grandfather, Dean Ruhl's, blueberry patch in Star City, IN.  Please note that I usually make Blueberry Buckle in a 9x9 cake pan (this is the size of pan the recipe calls for also), but used some circular foil pie pans in these photos.  I was making these to give away and did not want to worry about getting pans back.  Below my family recipe book is pictured.  My grandma Alice passed away when I was young, but my mom found this handwritten recipe that she was able to put in my book.  It is really special to remember her as I read her handwritten notes while I make this family favorite!

Blue Berry Buckle Coffee Cake

 Ingredients:

• 2 cups biscuit mix (I prefer Jiffy, but Bisquick will also work)
• 2 tablespoons sugar, also 1/2 cup sugar
• 3/2 cup water or milk (milk is usually what I will use)
• 1 Egg
• 2 cups well drained fresh blueberries
• 1/3 cup flour
• 1/2 teaspoon cinnamon (more like a heaping teaspoon for me)
• 1/4 cup butter (keep cool until ready to use)
• Pam, other spray greaser, or butter to grease pan 
  

Utensils:

•  medium or large mixing bowl
• small mixing bowl
• measuring cups
• measuring spoons
• fork
• mixing spoon or spatula
• 9x9 cake pan

Instructions:

     Preheat oven to 375.  Grease 9x9 cake pan.  (My grandma's notes say to lightly flour the pan, but I never have done this and the cake always turns out great.)  Mix the biscuit mix, 2 Tbs sugar, milk, and egg in the larger mixing bowl until most of the clumps are gone.  Add the blueberries. (I often use frozen blueberries and it is usually no problem!)  
      In the smaller mixing bowl combine flour, sugar, and cinnamon.  Once these are mixed, then use a fork to smash in the butter into the dry ingredients.  Do this until the butter clumps are a tad smaller than pea sized.  (If you mix too much or the butter is too melty it will start to look like paste, which is bad.)  Sprinkle on top of the cake batter in the pan.  Bake in the oven for 30-40 minutes.

This is the tricky forkin butter step.

  The crumble topping is one of the best parts so it is crucial to get it right!

 

 

 

One of my finished cakes! Yummmmm