Description
Indulge in the delightful Blueberry Buckle Coffee Cake, a perfect fusion of soft, moist cake and juicy blueberries topped with a rich crumble. This scrumptious treat is suitable for breakfast, brunch, or dessert, making it an ideal addition to any gathering. Its easy preparation allows you to whip it up swiftly while impressing family and friends with its vibrant flavor and appealing texture. Enjoy it warm or at room temperature, and savor the sweet moments that come with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ½ cup whole milk (room temperature)
- 2 cups fresh blueberries (plus 1 tbsp flour for tossing)
- For the crumble: ¼ cup unsalted butter (room temperature), ½ cup granulated sugar, ⅓ cup all-purpose flour, ½ tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light; add the egg and mix well.
- Gradually combine dry ingredients with the butter mixture while alternating with milk.
- Fold in blueberries coated in flour gently.
- For the crumble topping, mix melted butter with sugar, flour, and cinnamon until crumbly.
- Pour batter into the prepared pan; sprinkle the crumble mixture on top.
- Bake for about 35 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 15g
- Sodium: 164mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Use room temperature ingredients for better mixing. Tossing blueberries in flour helps them stay suspended in the batter during baking. Feel free to experiment by adding nuts or different fruits for variation.