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Blueberry Buckle Coffee Cake

This Blueberry Buckle Coffee Cake is a delicious and tender blueberry cake topped with a sweet, buttery crumble.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 262kcal
Cost $5

Ingredients

Blueberry Cake

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoon baking powder
  • ½ tsp salt
  • ¼ cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 1 large egg at room temperature
  • ½ cup whole milk at room temperature
  • 2 cups blueberries + 1 tablespoon flour for tossing

Streusel Topping

  • ¼ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • cup all-purpose flour spooned and leveled
  • ½ teaspoon cinnamon

Instructions

Blueberry Cake:

  • Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.
  • In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large bowl, use an electric mixer to cream sugar and butter together until smooth, about 1-2 minutes. Add the egg and mix until combined.
  • Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to overmix here.
  • Coat the blueberries with 1 tablespoon flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).

Streusel Topping:

  • In a bowl, cut the butter and other ingredients together with a fork until it becomes crumbly. Sprinkle evenly on top of the cake.
  • Bake the cake at 375° for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes, and then remove it to a wire cooling rack.

Video

Notes

  • Fresh blueberries are best. Tossing them with a spoonful of flour keeps them evenly distributed throughout the cake.
  • If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.

Nutrition

Calories: 262kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 69mg | Fiber: 1g | Sugar: 24g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg