Blueberry Buckle Coffee Cake
Indulge in the comforting flavors of a homemade Blueberry Buckle Coffee Cake, a classic treat perfect for breakfast, brunch, or a mid-afternoon snack. This moist and tender cake features bursts of juicy blueberries folded into a lightly sweet batter, all topped with a buttery cinnamon streusel that bakes to golden perfection. With just 15 minutes of prep time and simple pantry staples, this recipe is as easy as it is delicious. The crumbly topping paired with the cake's soft texture makes it irresistible, while the fresh blueberries add a pop of natural sweetness. Serve it warm from the oven or at room temperature, and pair it with a freshly brewed cup of coffee for a perfect start (or end) to your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, softened
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 0.5 cup Brown sugar
- 0.33 cup All-purpose flour (for streusel topping)
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter (cold, cubed)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Cut in 1/4 cup softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg, 1/2 cup milk, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined.
Gently fold in 2 cups of fresh blueberries, being careful not to crush them.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, mix 1/2 cup brown sugar, 1/3 cup all-purpose flour, and 1/2 teaspoon ground cinnamon in a bowl.
Cut in 1/4 cup cold cubed butter until the mixture forms pebble-sized crumbs. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 38.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
