Blueberry Buckle Coffee Cake – The delightful scent of baked Blueberry Buckle Coffee Cake has the power to brighten up any morning or bring a touch to your dessert time. This classic American recipe combines the goodness of blueberries with a crumbly topping infused with cinnamon making it perfect for those cozy moments. Packed with flavor and simple to make it’s a recipe that brings the comforting essence of homemade baking into your kitchen.
I still recall the first time I made this Blueberry Buckle Coffee Cake. It was a chilly Sunday morning. My family was craving something special. As the aroma filled the house it lured everyone into the kitchen their eyes filled with anticipation. The first bite was truly remarkable – the moist and tender cake paired perfectly with the burst of blueberries and the delightful crunch of the topping. It became a hit with my husband and child quickly becoming a much-requested favorite.
What makes this Blueberry Buckle coffee cake truly special?
What sets this Blueberry Buckle Coffee Cake apart is its harmony of textures and flavors. The cake is wonderfully moist and light while the blueberries provide a fruity tang all complemented by the crunch of the crumb topping. It’s such a treat that works well for indulging in a lazy breakfast, in bed, or enjoying as a comforting dessert. Moreover, it provides an opportunity to utilize blueberries during their peak season!
What You Need To Make This Blueberry Buckle Coffee Cake Recipe?
Fresh Blueberries: Fresh blueberries are the heart and soul of this cake. Opt, for plump fresh blueberries to experience a burst of sweetness with every bite. Not only do they add a pop of color but they also infuse the cake with natural juiciness resulting in irresistibly moist slices.
All-Purpose Flour: All-purpose flour serves as the foundation for your cake providing the structure. It balances out the moisture from the blueberries and butter ensuring that your cake is tender yet sturdy enough to maintain its shape.
Light Brown Sugar & Granulated Sugar: The combination of sugar and granulated sugar creates a harmonious sweetness. Light brown sugar brings a touch of molasses and moisture enriching both the flavor and texture of the cake. Granulated sugar adds that sweetness that’s crucial for both the cake itself and its crumbly topping.
Ground Cinnamon: A hint of ground cinnamon in both the cake and topping layers enhances the fruity notes of the blueberries. This spice adds depth to make not only your taste buds but also your nose delight, in this delightful treat.
Butter: Butter works its magic by providing richness and creating a velvety texture. When melted for the topping it forms those crumbs that we all crave. When making a cake it’s important to use softened butter as it creates an airy base that gives the cake a melt-in-your-mouth texture.
Baking Powder: One key ingredient that often goes unnoticed is baking powder. It plays a role, in helping the cake rise to the right height resulting in a soft and fluffy texture that perfectly complements the juicy blueberries.
Vanilla Extract & Salt: To add a touch and enhance all the flavors vanilla extract is essential. It adds a background note that brings out the best, in every ingredient. Additionally adding a pinch of salt helps balance out the sweetness. Brings out the flavors more.
Whole Milk: Let’s not forget about milk! This ingredient acts as a binding agent bringing all the flavors together while ensuring that your cake remains delightfully soft without being too dense or dry.
Steps To Make Blueberry Buckle Coffee Cake:
Step 1: Start by preheating your oven to 350 degrees and generously grease an 8×8 inch pan. In a bowl gently whisk together the flour, brown sugar, granulated sugar, and cinnamon. Stir in the butter using a fork until the ingredients come together to form crumbs. Cover the bowl, with plastic wrap and let it chill in the refrigerator. It’s getting ready to add that crispy texture to your cake.
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Step 2: In another bowl lightly whisk together flour baking powder, cinnamon, and salt. These ingredients are essential for ensuring your cake rises perfectly. In a bowl beat the butter and sugar until they’re fluffy and light like a cloud. Carefully mix, in the egg and vanilla extract then alternate adding the flour mixture and milk. Stir enough so that all these chosen ingredients combine harmoniously.
Step 3: Now comes the star of our show; gently fold in those blueberries bursting with incredible flavor. Spoon this batter into your pan and sprinkle over our crumb topping as if showering it with sweet love infused with cinnamon goodness. Bake for around 50 to 60 minutes. Until a toothpick inserted comes out clean an indication of perfection achieved through baking expertise. Allow this heavenly creation to cool for 30 minutes. Patience is key here. Before slicing into bliss.
Tip:
For a burst of blueberry goodness, in every slice of your Blueberry Buckle Coffee Cake here’s a handy tip; Gently coat your blueberries with a touch of all-purpose flour before folding them into the batter. This simple technique serves two purposes;
Prevents Sinking: Sometimes blueberries tend to sink to the bottom of the cake while it bakes. Coating them in flour helps distribute their weight allowing them to be scattered throughout the cake.
Prevents Color Bleeding: Coating blueberries with flour also helps reduce the bleeding of their juice into the batter. This ensures that your cake maintains a texture and appearance featuring pockets of succulent blueberries rather, than an entirely purple hue.
Remember to use just enough flour to lightly coat the berries; too much can affect the texture of the cake. By following this step you’ll elevate your Blueberry Buckle Coffee Cake. Ensure that each bite is a harmonious combination of moist cake and luscious blueberries.
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh ones?
Of course! Using blueberries instead of fresh ones is perfectly fine. Just remember not to thaw them when you’re baking so that they don’t release much juice into the batter.
How do I store this cake?
To store this cake simply place it in an airtight container at room temperature. It should stay fresh for, up to 3 days although it’s unlikely that it will last that long!
Can I make this cake gluten-free?
If you prefer a version of this cake feel free to substitute the all-purpose flour with your preferred gluten-free flour blend. Don’t worry the taste and texture will still be just as delightful!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Buckle coffee cake
Ingredients
Crumb Topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 3 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
- 6 tbsp butter melted
Cake:
- 1 ¾ cups all-purpose flour divided into 1 cup and ¾ cup
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 cups fresh blueberries
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Prepare the Crumb Topping: In a bowl, mix 1 cup of flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture forms crumbs. Chill in the refrigerator.
- Mix Dry Ingredients for Cake: In a separate bowl, combine 1 cup of flour, baking powder, cinnamon, and salt.
- Cream Butter and Sugar: In another bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the milk into the butter-sugar mixture, stirring just enough to combine.
- Coat Blueberries in Flour: Toss the blueberries in ¾ cup of flour to coat them. This prevents them from sinking in the batter.
- Fold in Blueberries: Gently fold the coated blueberries into the batter.
- Assemble and Bake: Spread the batter evenly in the greased baking pan. Sprinkle the crumb topping over the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Before Serving: Allow the cake to cool for 30 minutes before slicing. Enjoy your delicious Blueberry Buckle Coffee Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
3 Responses
I have a question about the flour for the batter. The ingredient list indicates 1 3/4 cup but in the direction it says to mix 1 cup of flour with the baking soda and cinnamon. Am I totally missing when to add the additional 3/4 cup of flour or is that what you coat the blueberries with?
Hi Cathy, thank you for pointing out the confusion in the recipe. I’ve updated the recipe card to clarify the use of flour – 1 cup for the batter mix and 3/4 cup for coating the blueberries. Your feedback was really helpful! Happy baking!
Followed the recipe almost exactly but I ran out of whole milk so I used some sour cream and added a little milk. Worked perfectly. Very good!! Would make again and might substitute the blueberries for rhubarb next!!