Blueberry Buckle Coffee Cake (Printable Version)

A tender coffee cake with juicy blueberries and buttery streusel topping, ideal for breakfast or a sweet snack.

# What You Need:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 1 large egg
05 - 1/2 cup whole milk
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 2 cups fresh blueberries (can be frozen, unthawed)

→ Streusel Topping

10 - 1/2 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and cubed
14 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F and grease a 9-inch square baking pan. Line it with parchment paper for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
03 - In a large bowl, beat unsalted butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract and mix until combined.
04 - Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Stir until just combined.
05 - Gently fold in the fresh or unthawed frozen blueberries to prevent breaking.
06 - Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
07 - Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
08 - Evenly sprinkle the streusel mixture over the cake batter.
09 - Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
10 - Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The cake stays tender and moist for days, making it perfect for grabbing a slice whenever you want that comfort-food hug.
  • One bowl, minimal fuss, and you've got something that tastes like you spent way more time than you actually did.
  • The streusel is the real star, doing exactly what it promises: delivering buttery, cinnamon-scented crumbles that everyone goes for first.
02 -
  • Frozen blueberries must stay frozen when they go into the batter; thawing them releases their color and makes the cake look unappetizing even if it tastes fine.
  • Don't overmix the batter once you've added the flour and milk, or you'll end up with a dense, tough cake instead of that tender crumb you're after.
  • The streusel topping is just as important as the cake itself, so don't skimp on the butter or skip the cold-cubing step.
03 -
  • Room-temperature ingredients mix more smoothly and create a more tender crumb, so take your egg and milk out of the fridge about 30 minutes before you start.
  • If your blueberries are large, halving them helps them distribute more evenly through the batter instead of sinking to the bottom.
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