Zingermans Blueberry Buckle Coffee Cake

Crumble-

• 1/2 c + 1 Tb brown sugar

• 1/2 c + 1 Tb flour

• 1/2 t cinnamon

• 1/4 c room temperature unsalted butter

Batter-

• 3/4 c + 1 t sugar

• 1/4 c room temperature unsalted butter

• 1/2 t orange oil

• 1 large room temperature egg

• 1/2 c room temperature whole milk

• 1 t vanilla extract

• 2 c + 1 Tb flour

• 2 t baking powder

• 1/2 t sea salt

• 2 c blueberries

Preheat oven to 350 F.

Spray a round cake pan with nonstick cooking spray.

In a large mixing bowl combine the brown sugar, flour and cinnamon for the crumble.

Add the butter to the sugar mixture and cut together with a fork until it becomes crumbly. Set aside.

in a separate large mixing bowl combine the sugar and butter and beat with a wooden spoon. Add the orange oil and egg and beat until it becomes light and creamy.

Add the milk and vanilla and stir to combine. It will look curdled.

In a separate bowl combine the flour, baking powder and salt. Whisk together to combine.

Add the dry ingredients to the wet ingredients. Stir with a wooden spoon. Fold in the blueberries.

Scoop the batter into greased pan and smooth with spatula. Sprinkle with brown sugar crumble.

Bake 50-60 minutes and do toothpick test.

Cool 5 minutes.