Blueberry Buckle Coffee Cake
This blueberry buckle coffee cake is the one we used to love as kids. You could eat it for breakfast, with tea or coffee, or as a dessert.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
For the crumb topping:
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 Tablespoons unsalted butter
For the cake:
- 3/4 cup granulated sugar
- 4 Tablespoons unsalted butter softened
- 1 egg beaten lightly
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ½ cups blueberries fresh or frozen—if frozen, do not thaw
Preheat oven to 375 degrees (350 degrees if using dark metal pan)
Make the crumb topping by cutting the butter into the dry ingredients with a pastry blender or fork. The mixture will be coarse. Set aside.
Begin making the cake batter by creaming the butter and sugar with a hand or stand mixer until light and fluffy.
Add egg and blend until incorporated.
Add the vanilla and milk and blend until mixed.
In a separate bowl, sift the dry ingredients (flour, baking powder, and salt).
Add dry ingredients to wet and mix until just combined.
Fold in blueberries.
Pour the batter into a well-greased 9-inch square cake pan. Sprinkle the crumb topping evenly over the batter.
Bake for 40 to 45 minutes or until a cake tester comes out clean. (If using a dark metal pan, start checking at 30 to 35 minutes)