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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.
Course:
Breakfast
Prep Time:
20
minutes
Cook Time:
40
minutes
Total Time:
1
hour
Ingredients
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
Instructions
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)