My mother-in-law calls her blueberry coffee cake a buckle, so now I do too! The old fashioned name comes from the way the blueberries cause the cake to collapse or buckle as it bakes. The cake comes out uneven, but oh so delicious! Nora and I made this easy recipe for dessert, but it is perfect for a brunch or coffee with a friend. Enjoy it warm out of the oven or at room temperature the next day. And remember it’s not a coffee cake…it’s a buckle! 😄

Cake
3/4 cup sugar

1/4 cup butter, room temperature

1 egg, room temperature

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups fresh blueberries

Topping
1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup butter, room temperature

Preheat oven to 375 degrees.  Grease an 8 by 8 baking dish.  Cream sugar, butter, and egg until light and fluffy. In a separate bowl mix together flour, baking powder, and salt. Add the flour mixture to the sugar mixture in two batches, alternating milk between each addition. Be sure to mix well between additions. Fold in the blueberries.  Pour the batter into the baking dish.  For the topping mix sugar, flour, and cinnamon in a bowl.  Cut in butter until crumbly.  Sprinkle topping over cake.  Bake for 30 minutes or until a toothpick comes out clean.