The pressure builds and you start counting down minutes until you eat
First, you feel the excitement and maybe a lil nervousness coming up. That's just your stomach rumbling cause you know somethin' good is gonna happen soon.
Then, you notice the pressure gauge creeping up as you lock the lid. You hold your breath for that sweet sound of the float valve sitting just right. It's a sign you gotta start the timer soon, and somehow it makes you even more eager for that first bite.
As minutes go by, you keep an ear out for that quick release signal. You wanna make sure the pressure is out and it's safe to open. The anticipation just keeps climbin' and you're thinkin' about the crumbly topping and sweet blueberries makin' everything smell amazing.
After releasing the pressure, you gotta do a slow release for a few seconds to let all the steam escape slow and steady. That's when you get to peek inside and see the perfect golden top. Oh yeah, this is gonna be sooo worth the wait. You gonna love it.
Enjoy your delicious blueberry coffee cake alongside a warm cup of coffee or tea, and share it with friends and family for a cozy, tasty treat.
Blueberry Buckle Coffee Cake
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- ½ cup butter softened
- 2 eggs large
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups fresh blueberries
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour for crumb topping
- ⅓ cup butter cold, diced for crumb topping
- ½ teaspoon ground cinnamon for crumb topping
- ¼ teaspoon salt for crumb topping
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a medium bowl, combine flour, baking powder, and salt.1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon salt
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.½ cup butter, 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract
- Add the flour mixture alternately with the milk to the creamed mixture, starting and ending with flour mixture. Fold in blueberries.½ cup milk, 2 cups fresh blueberries
- Pour batter into the prepared pan.
- To make crumb topping, combine brown sugar, flour, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over batter.½ cup brown sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ⅓ cup butter
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.
