Blueberries by the basket you say? Yes indeed, I’ve been buying blueberries by the basket! Why not? Being from the Pacific Northwest I grew up with being able to have fresh berries at my fingertips. I can remember back when I was in college and seeking out “U-Pick Farms” and I got bucket loads of raspberries for 50 cents a pound! I made cartons of freezer jam that night until the wee hours of the morning! Now I’m in the Czech Republic which is also “Berry Land” and I’m lucky to be able to have access to local farmers who grow the berries. They just taste better than the kind you buy in large stores let me tell ya! So here’s one way to get some more antioxidants in your system, eat blueberry buckle!
This is my Mom’s recipe and it is certainly a family favorite. You can use frozen blueberries as well just be sure to thaw them out before-hand and make sure they are without extra moisture. My crumbly topping sank to the bottom as I used a bit more butter than needed but they turned out great and they were very delicious!
Blueberry Buckle Coffee Cake
slightly adapted from the Betty Crocker Cookbook
2 cups gluten-free flour ( I like Schar Mix C gluten-free flour)
¾ cup sugar
2 ½ tsp. baking powder
¾ tsp. salt
1/4 tsp. cinnamon
1/4 c. butter
¾ cup milk
2 cups well-drained blueberries
½ cup sugar
1/3 gluten-free flour
½ tsp. cinnamon
¼ cup soft butter
Mix and sprinkle over batter in pan.
Heat oven to 180 degrees Celsius. Grease round layer pan, 9 ½ inches or square pan, 8″ x 8″ pan or pour into a muffin tin. Blend all ingredients except blueberries and topping. Beat for ½ minute. Spread in pan.
Sprinkle topping over batter and bake for 45 to 50 minutes if baking it in a pan or until a wooden toothpick comes out clean. My muffins baked about 20 minutes.