Son enjoys this whenever I go blueberry picking and make it. Blueberry Buckle 3/4 cup white sugar 1/4 cup shortening 1 egg 1/2 cup milk 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup butter, softened Directions Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree F (190 degrees C) for 25-30 minutes

This is one my family likes. Believe it came out of a BHG magazine. Best Coffee Cake Prep: 35 minutes Bake: 65 minutes Cool: 2 hours 1 recipe Pecan Streusel (see recipe below) 4 eggs 6 tablespoons butter, softened 1-1/2 cups chopped pecans 2-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 8-ounce package cream cheese, softened 1-1/2 cups sugar 2 teaspoons vanilla Directions 1. Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan or 10-inch fluted tube pan using as much of the 6 tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside. 2. In a medium bowl combine the flour, baking powder, and salt; set aside. 3. In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat 4 to 5 minutes until light and fluffy. 4. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one-third at a time, until just combined. 5. Spoon one-third to one-half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with remaining Streusel. 6. Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean. 7. Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings. Pecan Streusel: In a small bowl combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 tablespoon unsweetened cocoa powder, and 1-1/2 teaspoons ground cinnamon.

Steve, as a person who doesn't like to shop, I'm amazed that you think it's easier to go buy another pan. lol! FWIW, I have recipes that were written for a 9x9 pan (e.g., brownies and cornbread) that I prefer to bake in an 8x8 because they're too thin/dry otherwise. Some recipes, e.g., quiche-like dishes, might be too thick/wet and not set properly in an 8x8, so it helps to make the decision if you're familiar with the recipe and what it produces in a 9x9.

I made the cupcakes today. I didn't use a streusel filling/topping, just the sugar, cinnamon and walnut mix that the recipe called for. They came out ok. They look like mushrooms because I overfilled the cupcake tins. I tried to fill them half way, put in some of the sugar mix, and then fill the rest of the way and top with the sugar mix, and that ended up being kind of a waste of time and energy. They tend to come apart at the seams so if I ever make cupcakes out of this recipe again, I will just fill the cupcake tins 2/3 full and then top with the sugar mix. I got 14 cupcakes and I could have gotten 16-18. A little too sweet for my taste but that is probably due to my running out of sour cream and subbing half sweetened vanilla yogurt. I will make again, but probably just put in two round cake pans. That would have been fine.