Blueberry Buckle Coffeecake

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​Ingredients:

Streusel

• 1/3 cup sugar
• 1/2 cup Kembers Waffle Mix
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup buter or butter alternative​

Cake

• 2 cups Kember's Waffle Mix
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 3/4 cup sugar
• 1/4 cup (4 tablespoons) butter or butter alternative
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (not essential but oh so good)
• 1/2 cup milk or milk alternative (coconut, almond)
• 2 cups fresh or frozen blueberries

​Directions:

1. Preheat oven to 375F. Lightly grease an 8" square or 9" round cake pan. (make sure its 2" deep if using 8" pan)
2. Make topping: Mix sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork or with two knives until reaching a crumbly state.  Set aside.
3. Blend the Kembers Waffle Mix, baking powder, and salt together.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla, almond extract.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with the flour. Add blueberries. Stir only enough to blend.
6. Pour batter into the prepared pan. Sprinkle the topping over the batter.
7. Bake the cake for 40 to 45 minutes, or until toothpick comes out clean.
8. Remove cake from the oven, and set it on a rack to cool for 10 mins. 

Enjoy!!

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