Blueberry Buckle
Blueberry buckle is a lightly spiced, dense blueberry coffee cake topped with a sweet and crunchy streusel. Serve this cake for breakfast, dessert, or an afternoon snack.
Servings 8
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ¼ cup unsalted butter (softened) or shortening
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ cup milk
- 2 cups fresh blueberries
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter cut into small pieces
US Customary - Metric
Instructions
- Preheat oven to 375°F. Spray a 9-inch cast iron skillet or cake pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl with an electric mixer on medium speed, combine sugar and butter or shortening and mix until light and fluffy, about 3 minutes. Add egg and vanilla, mixing until thoroughly combined. Reduce mixer speed to low and alternating adding the dry ingredients and the milk to the sugar mixture, beginning and ending with the dry ingredients, mixing until just combined after each addition. Fold in blueberries. Spoon batter into prepared pan.
- Make the Streusel Topping: In a medium bowl, combine flour, brown sugar, cinnamon and salt. With your hands, work in butter pieces until small clumps form. Spread topping evenly over batter.
- Bake in preheated oven for 40-45 minutes.
Notes
This batter is very thick, which means that some blueberries may get broken up in the process of folding them into the batter at the end. For this reason, I don’t necessarily recommend using frozen blueberries. If you do use frozen blueberries, do NOT thaw them before adding to the batter and note that even then, there may be some discoloration of the batter.
Makes 1 9-inch cake.