Blueberry Buckle Coffee Cake
This moist and tender blueberry buckle coffee cake is the perfect breakfast or afternoon treat, bursting with fresh blueberries and topped with a crumbly, sweet topping.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- ½ cup butter softened
- 2 eggs large
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups fresh blueberries
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour for crumb topping
- ⅓ cup butter cold, diced for crumb topping
- ½ teaspoon ground cinnamon for crumb topping
- ¼ teaspoon salt for crumb topping
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a medium bowl, combine flour, baking powder, and salt.1 tsp baking powder, ½ tsp salt, ¼ tsp salt
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.½ cup butter, 1 cup granulated sugar, 2 eggs, 1 tsp vanilla extract
- Add the flour mixture alternately with the milk to the creamed mixture, starting and ending with flour mixture. Fold in blueberries.½ cup milk, 2 cups fresh blueberries
- Pour batter into the prepared pan.
- To make crumb topping, combine brown sugar, flour, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over batter.½ cup brown sugar, ⅓ cup all-purpose flour, ½ tsp ground cinnamon, ¼ tsp salt, ⅓ cup butter
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.
Notes
Enjoy this coffee cake warm or at room temperature. Perfect with a cup of coffee or tea for a cozy treat.