Whole Wheat Blueberry Buckle Coffee Cake
Indulge in the wholesome decadence of Whole Wheat Blueberry Buckle Coffee Cake, where rustic charm meets irresistible flavor. This moist, tender coffee cake is crafted with a mix of whole wheat and all-purpose flour for a hearty texture and a touch of nutty goodness, while fresh, juicy blueberries burst in every bite. Topped with a buttery oat and cinnamon crumble, it’s the perfect balance of sweetness and crunch. Easy to prepare in just under an hour, this visually stunning treat is ideal for breakfast, brunch, or an afternoon pick-me-up alongside your favorite cup of coffee or tea. With its wholesome ingredients and comforting flavors, this blueberry buckle is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Milk (any variety)
- 1.5 cups Fresh blueberries
- 0.25 cups Rolled oats
- 0.25 cups Brown sugar (for topping)
- 0.5 teaspoons Cinnamon
- 0.25 cups All-purpose flour (for topping)
- 3 tablespoons Unsalted butter (cold, cubed)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking dish.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients and mix until just combined.
Gently fold in the blueberries with a spatula, being careful not to crush them.
Pour the batter into the prepared baking dish and smooth the top with the back of a spoon or spatula.
To make the crumb topping, mix the rolled oats, brown sugar, cinnamon, and flour in a small bowl. Work in the cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 15 minutes before slicing and serving.
Enjoy as is, or pair with a dollop of whipped cream or a drizzle of glaze for an extra treat.
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 498.6 g | 181% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 277.8 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 504 mg | 39% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1525 mg | 32% | |
*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.
