As summer approaches and the blueberries ripen on the vines, I love to make a classic, old-fashioned favorite. Blueberry Buckle Coffee Cake.
Preheat the oven to 375°F. Butter or grease an 8 or 9-inch square pan or 9-inch round cake pan. Set aside.
Make Streusel: Combine butter, sugar, flour, and cinnamon with a fork to make a crumbly topping.
For the Cake: Whisk together 2 cups of flour, baking powder and the salt in a medium bowl. In a separate bowl or stand mixer beat together the butter, sugar, egg and vanilla until fluffy, about 3 minutes. Add the flour mixture, alternating with 1/2 cup milk, until just combined. Fold in blueberries.
Pour batter into prepared pan and sprinkle streusel topping over the batter.
Bake the cake for 40 to 45 minutes. Insert a cake tester in the center. If it comes out clean, set cake on a cooling rack for 10 minutes before serving or transferring to a serving plate. If the cake tester does not come out clean, bake for an additional 5 to 10 minutes.