I was emailing one of our co-workers at another Townsquare stations, WIBX in Utica, and somehow got on the subject of coffee cake,  Hey, if it's cake and I have coffee, it's coffee cake! (even if technically its Blueberry Buckle)

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Foodie Friday Blueberry Buckle (coffee cake) (prep. time about 1 hour.  12-15 servings)

¼ C. soft butter

¾ C. granulated sugar

1 egg

2 C. all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

¼ tsp. lemon zest

1/8 tsp. grated nutmeg

½ C. milk

2 C. fresh blueberries

Streusel Topping:

2/3 C. granulated sugar

½ C. flour1/2 tsp. ground cinnamon

1/3 C. cold butter cubed

Preheat oven to 375. Liberally grease a 9-inch square baking dish with butter, plant butter or shortening.

Cream together butter and sugar.  Beat in egg.  In a separate bowl, combine the dry ingredients.  Add the dry ingredients alternately with the milk until combined into a thick batter.  Do not over-mix.  Fold in blueberries.  Prepare the topping by mixing together the sugar and cinnamon and pressing the butter into the sugar with a fork or rub together with your fingers until the topping is crumbly like coarse sand with some larger chunks. Spread batter evenly in prepared pan and sprinkle the streusel evenly over the top.

Bake about 40 minutes until a toothpick inserted in the center comes out clean.

Remove to a rack to cool in the pan.  As the buckle cools, run a sharp knife around the edge to help loosen the cake from the pan. (The streusel and berries will make the cake want to stick to even a really well-greased pan.)  Cut into squares and serve with coffee, tea or top with a little ice cream or whipped topping.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

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