Blueberry Buckle With Vanilla Glaze

• FOR THE CAKE:
• 1/4 cups Butter, Softened
• 3/4 cups Granulated Sugar
• 1 Egg
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Milk
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• 2 cups Fresh Blueberries
• FOR THE TOPPING:
• 1/2 cups Sugar
• 1/3 cups Flour
• 2 teaspoons Cinnamon
• 1/4 cups Butter, Softened
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 1/4 teaspoons Vanilla Extract
• 1 Tablespoon Milk

1. 1. For the coffee cake: Preheat oven to 375 F. In a large mixing bowl, cream together the butter and the sugar. Beat in the egg and set the bowl aside. Combine the flour, baking powder and salt in another bowl then add it into the creamed mixture alternately with the milk. Add the vanilla and almond extract and mix until incorporated. Fold in the blueberries. Pour into a greased 9 inch baking pan.
2. 2. For the streusel topping: In a small bowl, combine the sugar, flour, cinnamon and butter (more or less cinnamon can be used, if preferred). Sprinkle over the top of cake. Bake at 375 F for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cake to cool. Make sure it is completely cooled before drizzling on glaze.
3. 3. For the vanilla glaze: In a small bowl, combine sugar, vanilla and milk until desired consistency is reached (more or less milk may be added depending on how thick you want the glaze). Once cake is cooled, drizzle glaze over top. Serve and enjoy!

cake, ubc, sugar, egg, allpurpose, baking powder, ubc, milk, vanilla, ubc, fresh blueberries, sugar, flour, cinnamon, ubc, confectioners sugar, ubc, milk

Taken from tastykitchen.com/recipes/desserts/blueberry-buckle-with-vanilla-glaze/ (may not work)