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  • Ben Walz

The Best Blueberry Buckle Coffeecake

The Blueberry Buckle CoffeeCake is a wonderful treat for morning or any time of the day. The Blueberry Buckle Coffeecake might even become a family favorite. Even if you don’t drink coffee, like me.

  • Bake for 40 to 50 minutes

  • Prep for 20 minutes

  • Time in total to prepare and bake: An hour

  • One 8” or 9” square pan

Instructions:

  1. Preheat the oven to 375°F, lightly grease the 8” square pan.

  2. To make the streusel topping, mix sugar, cinnamon, flour and salt. Cut or rub the butter in the mix with the side of a fork.

  3. To make the cake: blend the flour, salt and baking powder together in a medium sized bowl.

  4. Then, mix the sugar and butter together and add the egg and vanilla.

  5. Then, alternate the flour mixture and milk into the sugar and butter mixture. Add the blueberries. Make sure none are smushed.

  6. Add the batter into the ready pan. Then, spread the streusel evenly on top of the cake.

  7. Bake for 40 to 50 minutes.

  8. Eat your cake.

Streusel Ingredients:

  • 1/3 cup (67g) sugar

  • 1/2 cup (57g) Flour

  • 1 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 4 tablespoons (57g) butter, at room temperature, at least 65°F

Cake Ingredients:

  • 2 cups (241g) flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup (149g) sugar

  • 4 tablespoons (57g) butter, softened

  • 1 large egg, at room temperature

  • 1 teaspoon vinilla

  • 1/2 cup (113g) milk, at room temperature

  • 2 cups (283g) fresh or frozen blueberries

  • Ben and Debbie’s Tip: Add ¾ teaspoon cinnamon to spice it up a little

Source: I learned this recipe from Debbie Walz. Thank you, Deb, for sharing this recipe with me so I could write about it! Debbie found this recipe on KingArthurBaking.com.





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