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blueberry buckle

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Blueberry Buckle coffee cake is a buttery vanilla cake dotted with fresh blueberries and topped with a sweet cinnamon streusel topping. Enjoy this scrumptious delight for breakfast, dessert, or anytime of the day.

yield 9 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For blueberry buckle

  • CRUMB TOPPING
  • 1 c
    all purpose flour
  • 1/2 c
    brown sugar
  • 3 Tbsp
    granulated sugar
  • 1 1/2 tsp
    cinnamon
  • 6 Tbsp
    butter melted
  • CAKE
  • 1 3/4 c
    flour
  • 2 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 1/4 tsp
    salt
  • 1/4 c
    butter softened
  • 3/4 c
    granulated sugar
  • 1
    large egg
  • 1 tsp
    vanilla
  • 1/2 c
    milk
  • 2 c
    fresh blueberries

How To Make blueberry buckle

  • 1
    Preheat oven to 350 degrees. Grease an 8×8 inch pan.
  • 2
    In a medium bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork stir in the melted butter. Continue stirring until coarse crumbs form. Cover the bowl with plastic wrap and place it in the refrigerator.
  • 3
    In a separate bowl whisk together the flour, baking powder cinnamon, and salt.
  • 4
    In a large bowl using a stand or hand mixer on medium speed beat the butter, sugar, egg, and vanilla until fluffy. Reduce the speed to low and add the flour mixture and the milk alternating between the two mixing just until combined. Remove from the mixer and gently fold in the blueberries.
  • 5
    Spoon the batter into the prepared pan and sprinkle evenly with the crumb topping. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • 6
    Let the cake cool for at least 30 minutes before slicing.
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