Description

The Blueberry Buckle Coffee Cake is a masterpiece of art seamlessly combining the nostalgic charm of traditional American baking, with the delightful natural sweetness of blueberries. This charming cake boasts a moist texture that beautifully blends with bursts of blueberries creating a symphony of flavors in every mouthful. Topped with a crumble infused with hints of cinnamon it offers a crunch that not only pleases the taste buds but also captivates the eyes. Each slice of this cake envelops you in warmth evoking memories of mornings and relaxed afternoons. It serves as a testament, to the delight derived from baking with wholesome ingredients resulting in a dessert that is both comforting and elegantly uncomplicated.

Ingredients

Scale

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

Converting this Blueberry Buckle Coffee Cake into a gluten-free rendition is not only straightforward but also a wonderful way to accommodate everyone’s dietary preferences without renouncing taste or texture. To make it gluten-free simply supersede the all-purpose flour with a high-quality free flour blend that includes xanthan gum to replicate the desired texture and elasticity of gluten. When choosing your flour blend look for one that combines rice flour, potato starch and tapioca flour for a tender crumb that works perfectly for both the cake and crumble topping. Also, remember to use certified gluten-free baking powder and other ingredients to prevent any cross-contamination.

Prep Time: 15 MINS
Cook Time: 50 MINS