Blueberry Buckle Coffee Cake is an old-fashioned dessert that never goes out of style. With its soft crumb, juicy blueberries, and buttery, sweet crumb topping, it's hard to stop at just one slice!
Equipment
Ingredients
- 1 cup blueberries fresh or frozen
- 1 ½ cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup unsalted butter room temperature
- 1 large egg room temperature
- ½ cup milk
For the Streusel Topping
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- pinch salt
- ¼ cup unsalted butter room temperature, cubed
Instructions
- Preheat the oven to 375°F. Grease a 9x9 baking pan with non-stick spray and line it with a sheet of parchment paper. Set aside.
- Add the blueberries to a small mixing bowl. Sprinkle with 1 Tablespoon of flour and toss gently to coat. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), and the sugar and butter and mix until smooth and creamy. Add the egg and mix until it's combined.
- In a medium bowl, whisk to combine the remaining flour, baking powder, and salt.
- Alternate mixing the flour mixture and the milk, starting and ending with the dry ingredients (i.e., mix in a third of the dry ingredients, half the milk, another third of the dry ingredients, remaining milk, and finally the remaining dry ingredients). Mix each ingredient in until just combined, do not over mix.
- Pour the batter into the prepared pan and spread into an even layer.
- For the topping: stir to combine sugar, flour, cinnamon, and salt in a medium mixing bowl. Cut the butter into the mixture using your fingers or a fork until you get pea-sized crumbles. Sprinkle the crumbles evenly on top of the batter.
- Bake for 35-40 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs on it. Allow the cake to cool before slicing and serving.
Notes
You can double this recipe to make it in a 9x13 pan. You will have to add 15-20 minutes to the cooking time.
Storage: Cover tightly with plastic wrap and keep at room temperature for up to 4 days.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 239mg | Potassium: 69mg | Fiber: 1g | Sugar: 30g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
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