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Can I kick it... baking and Tribe Called Quest, makes perfect sense.

January 5, 2018

Baking for me is very therapeutical and I always listen to music while I bake. For whatever the reason, I tend to listen to Tribe Called Quest whenever I bake this Blueberry Buckle Coffeecake. Makes perfect sense. (If you know me, it really does make perfect sense) Don't question me, just bake. 


I am sure that anyone reading this, loves the crumble of a coffeecake, just as much as I do, so I make extra crumble and I layer it in the middle of the batter, as well as a generous layer of crumble on top. Microphone was just in fact, dropped. 


Blueberry Buckle Coffeecake *adapted from King Arthur Flour recipes.


  • 2/3 cup sugar

  • 1 cup All-Purpose Flour

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup (8 tablespoons) butter at room temp

  • zest of 2 lemons 

  • 2 cups All-Purpose Flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup sugar

  • 1/4 cup (4 tablespoons) butter

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • 2 cups fresh or frozen blueberries

  • zest of 2 lemons 


*Adapted just means that I love this recipe and I had my way with it to make it my own. 





Preheat the oven to 375°F. Lightly grease (I use Pam and you should too)  an 8" round cake pan, make sure it's at least 3" deep.

  1. To make the topping: Mix the sugar, flour, cinnamon, lemon zest and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside. I prefer to use my fingers, I like how it feels to mix this all up. Now try to keep up. 

  2. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.

  3. In a separate bowl, beat together the sugar, butter, lemon zest, egg, and vanilla.

  4. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.This is a very thick batter, I dropped mounds of it into the pan and spread it with an offset spatula.

  5. Sprinkle half of the streusel onto the first layer of the batter and then the rest of the batter. Because this batter is so thick, I scooped it and then flattened it with my hands and placed on top of the streusel until the streusel was all covered up. Sprinkle the rest of the streusel onto the top layer of the batter and bake.

  6. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.

  7. Remove the cake from the oven, and set it on a rack, immediately sprinkle some powdered sugar onto the cake and then let cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish. Or just grab a fork and a good friend and get into it. 

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