King Arthur Flour Presents-Blueberry Buckle Coffee Cake

I usually make a recipe as written the first time, but I like your brown sugar idea. And the lemon zest. The appeal of almond extract eludes me.

Yes

Almond extract goes better with raspberry-based desserts. Can't say I've ever had any blueberry-based desserts with almond extract in them.

R3- Maybe I'll skip the Almond extract but the brown sugar and the lemon zest I'll take my chances on. I don't like desserts that are too sweet and several people have commented under the recipe that they like the fact that this dessert is not too sweet. I've become more sensitive to excessively sweet desserts in recent years.

I just bought some blackberries today. I may try this recipe using them instead of blueberries.

Datalounge becoming more dangerous everyday. It looks amazing and it’s not that much sugar. I’ll probably give it a try. Thanks.

The only King in this country. King Arthur.

r4/OP I'm with you - not a fan of overtly sweet desserts. Lemon zest is a great addition.

I would add a crumb crust and cream cheese to the blue berry filling -Oh and sour cream to the batter and use cream instead of milk and drench the whole thing in orange simple syrup with a vanilla glaze and -and-and…

R8- I have come to the conclusion that you are a person with decorum and good taste. 🙂

R9- I don't particularly like Cream Cheese- neither the taste nor the texture but Sour Cream sounds good but I'm just going to do it with the brown sugar and the lemon zest and see how it turns out before making any additional changes to the recipe.

One of the people who commented said- It's moist with a delicate texture and gentle sweetness- that sounds quite appealing to me.

That description also sounds like someone who'd make an ideal boyfriend.

JUST FUNIN YA SIR

I make a hell of a fried egg sandwich-anybody?

R14- I am no snob. When I was a kid we would fry Oscar Meyer bologna until it let out a lot of it's juices then scramble an egg and pour it over the bologna to make bologna and eggs- I loved that as a kid.

Trader Joe's tested butter and their favorite for baking was Land O Lakes unsalted stick butter. It is not suitable for putting on toast their favorite for that I believe is Finlandia. Anyway I now only use Land O Lakes unsalted butter for baking.

This looks great.

I'm never going to lose those 15 lbs...

I love the Bologna and eggs story. I never buy bologna and I’m old. I think I’m going to treat myself-with Trump and Kennedy on the loose we’re all as good as dead anyway.

What the hell is a buckle???

Is the buckle the gel or jam holding the blueberries together?

OP, why bother with the recipe? Changing flavours, sugars etc doesn't work. It alters the taste, texture, cooking time etc.

While I have you-Pie crust is impossible for me.Always a disaster and the frozen roll out round is not good and very salty. Any never fail pie crust break throughs?

Baking recipes can be altered and it’s fun and interesting if one has the time.

‘’Jenny can cook’’ videos (Jenny Jones from the talk show) is very good and has a single layer yellow cake recipe. She allows you to lower the sugar amount and I’ve made it many times. Very good.

R23, well smell you Sue Ann Nivens

Maybe it’s the shortening. Crisco The formula was changed several years ago.

This would be a good cast iron recipe for outdoor cooking. If you can get butter and egg, great, but if there was an alternative I could prepare a mix and cook it.

So coffee cake officially has a crumb topping?

R24 - count me in as a fan of Jenny Can Cook. I really enjoy her videos. And the are pretty good, in general

You all sound FAT.

Lemon zest trick: rub it in with the sugar with your fingers.

Blueberry Boy-Bait seems more appropriate for this crowd.

[quote]You all sound FAT.

You sound like you have no impulse control, lardass.

I make blueberry buckle a few times during the blueberry season every year, as it's been a family thing since forever. This King Arthur recipe is pretty standard. I may have added lemon zest on occaison, but that's about it for variation.

what about Blueberry Brown Betty or Blueberry Pan Dowdy?

[quote]So coffee cake officially has a crumb topping?

Usually it's called "crumb cake," as there are coffee cakes that don't have a crumb topping. According to Martha Stewart and America's Test Kitchen, "New Jersey Crumb Cake" is its official title. My grandmother bought a huge chunk of it every Thursday "for the weekend." It never made it to Sunday, when my father would buy more. Though I grew up in NJ, I had no idea it was a local specialty. We just called it crumb cake or crumb buns.

After living on the East Coast through my 20s and early 30s, "coffee cake" and "crumb cake" became synonymous to me (most often being referred to as "coffee cake") and meant this kind of offering (pictured). It's not to be confused with "danish" or donuts, which are two completely separate things as well.

I prefer King Biscuit Flower Hour