Blueberry Buckle Coffee Cake Recipe
As summer approaches and the blueberries ripen on the vines, I love to make a classic, old-fashioned favorite.
Servings: 16 servings
Calories: 236kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups blueberries fresh or frozen
Streusel
- 1/4 cup butter softened
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Butter or grease an 8 or 9-inch square pan or 9-inch round cake pan. Set aside.
- Make Streusel: Combine butter, sugar, flour, and cinnamon with a fork to make a crumbly topping.
- For the Cake: Whisk together 2 cups of flour, baking powder, and salt in a medium bowl. In a separate bowl or stand mixer beat together the butter, sugar, eggs, and vanilla until creamy, about 3 minutes. Add the flour mixture, alternating with buttermilk, until just combined. Fold in blueberries.
- Pour batter into prepared pan and sprinkle streusel topping evenly over the batter.
- Bake the cake for 40 to 45 minutes or until golden brown around the edges and a cake tester comes out mostly clean. Let cool in the pan for until cooled. Serve warm or room temperature.
- Best served the day it's made, but can be stored in an air-tight container at room temperature for a couple of days. To freeze, cool completely. Then double wrap and store in an airtight container for up to 3 months. Thaw overnight before serving.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 152mg | Fiber: 1g | Sugar: 19g