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Blueberry Buckle Coffee Cake Recipe

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A tender blueberry coffee cake topped with a sweet cinnamon streusel. This classic blueberry buckle is moist, buttery, and perfect for breakfast, brunch, or dessert alongside coffee or tea.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened (1 stick)

1 cup sugar

2 large eggs

1 teaspoon vanilla

1/2 cup buttermilk

2 cups blueberries (fresh or frozen)

Streusel

1/4 cup butter, softened

1/3 cup sugar

1/2 cup all-purpose flour

1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish or round cake pan.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in blueberries.
  7. Spread batter evenly in prepared pan.
  8. For streusel, combine butter, sugar, flour, and cinnamon with a fork until crumbly.
  9. Sprinkle streusel evenly over batter.
  10. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool slightly before slicing and serving.

Notes

Toss blueberries in a little flour before folding to prevent sinking.

Frozen blueberries can be used straight from the freezer.

Add lemon zest to the batter for extra brightness.

Mix chopped pecans or walnuts into the streusel for a nutty crunch.

Double the recipe for a 9×13-inch pan and increase baking time slightly.

A drizzle of vanilla glaze over the cooled cake makes it extra sweet.

Nutrition

Find it online: https://justsosavory.com/blueberry-buckle-coffee-cake-recipe/