Blueberry Buckle Coffee Cake

Step

• 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add in the egg and mix until well combined. Add in the lemon juice, lemon zest and vanilla. Mix until combined.

  Ingredients

  • 8 Tablespoon butter, softened

  • 3/4 Cup granulated sugar

  • 1 Large egg

  • 1 Tablespoon lemon juice

  • 1 Teaspoon lemon zest

  • 1 Teaspoon vanilla extract

• 3

  In a medium mixing bowl, sift together the flour, salt, cinnamon and baking powder. Add in about half of the flour mixture and mix on low, followed by half the milk. Alternate adding the flour and milk and mix just until the batter is combined.

  Ingredients

  • 2 Cup all-purpose flour

  • 1/2 Teaspoon salt

  • 2 Teaspoon cinnamon

  • 2 1/2 Teaspoon baking powder

  • 1/2 Cup milk

• 4

  Pour the batter into an 8x8 inch baking pan, using a spatula to spread it into an even layer. Top with the blueberries.

  Ingredients

  • 2 Cup fresh blueberries

• 5

  To make the streusel topping, combine the sugar, flour, salt and cinnamon in a medium bowl. Add in the butter and mix until crumbly.

  Ingredients

  • 3/4 Cup brown sugar

  • 1 1/4 Cup all-purpose flour

  • 1/4 Teaspoon salt

  • 1/2 Teaspoon cinnamon

  • 8 Tablespoon butter

• 6

  Sprinkle the streusel topping over the blueberries.

• 7

  Bake the blueberry buckle for 45 to 50 minutes, or until the cake is cooked and the streusel topping is lightly golden. Allow to cool slightly before serving. Enjoy warm or at room temperature.

  375 ˚F / 191 ˚C