Preheat the oven to 375 degrees.

Prepare a 9x9 baking dish by coating generously with cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt and ground ginger.

In the bowl of a stand mixer, with the paddle attachment, beat the butter with the sugar on medium speed until light and fluffy - approximately 1 minute. Add the egg and beat until well incorporated - approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently fold in the blueberries and pour the mixture into the prepared baking dish.

Prepare the topping by combining the sugar, flour and nutmeg in a small bowl. Add the butter and mix with a fork until the mixture has a crumb-like texture. Sprinkle the topping over the batter in the pan.

Bake for 35 minutes or until golden in color. Allow dish to cool at least 10 minutes before serving.


Watch Alton Brown Make His Blueberry Buckle:





A great blueberry coffee cake with just a hint of nutmeg and ginger for a very special flavor.

Mr Breakfast would like to thank CornFlake for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From LindaMe

Rating (out of 5):

This is absolutely delicious. Easy to follow recipe. Thanks.

Comment submitted: 11/21/2009 (#9070)

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