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–+ servings
Blueberry Buckle Coffee Cake

Blueberry Buckle Coffee Cake: Sweet, Soft, and Oh-So-Delicious

Indulge in the delightful Blueberry Buckle Coffee Cake with its tender crumb and sweet, buttery streusel. A must-try for coffee cake lovers!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free for a gluten-free version
  • 2 teaspoons baking powder provides leavening
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter can substitute with vegan butter for a dairy-free option
  • 1 cups granulated sugar or coconut sugar for lower glycemic
  • 1 large egg or flax egg for vegan version
  • 0.5 cups whole milk or almond milk for dairy-free version
  • 1.5 cups blueberries fresh or frozen without thawing
  • 1 teaspoon cinnamon optional
For the Streusel Topping
  • 0.33 cups unsalted butter cold works best
  • 0.5 cups granulated sugar or brown sugar for deeper flavor
  • 1 cups all-purpose flour
  • 1 teaspoon cinnamon adjust to taste

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 9x9-inch baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar, then mix in the egg.
  4. Alternate adding the dry mixture and milk to the creamed mixture, mixing gently.
  5. Toss blueberries with flour and fold into the batter, then spread it evenly in the dish.
  6. For the streusel, mix butter, sugar, flour, and cinnamon until crumbly, then sprinkle over batter.
  7. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Toss blueberries in flour before folding to prevent sinking. Avoid overmixing to keep cake tender. Check for doneness with a toothpick around 30 minutes.

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