Description
Rich and crumbly blueberry buckle coffee cake delivers a comforting slice of homemade nostalgia straight from Midwestern kitchens. Sweet streusel topping and juicy blueberries create a delightful breakfast or afternoon treat you will savor with each tender bite.
Ingredients
Scale
- 5 cups blueberries (wild or cultivated)
- 2 cups all-purpose flour
- 1 cup all-purpose flour
- 1.5 tsps baking powder
- 1 egg
- ½ cup milk
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla essence
- ½ cup unsalted butter (softened)
- 6 tbsps softened butter
- ½ tsp salt
- ¼ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preparation: Preheat oven to 350°F and meticulously butter and flour a 9 or 10-inch springform pan to ensure smooth cake release.
- Dry Ingredient Fusion: Sift flour, baking powder, and salt together, creating a uniform dry ingredient base with consistent texture and distribution.
- Batter Composition: Cream butter and sugar using an electric mixer until light and fluffy, then integrate eggs and vanilla extract at low speed, blending until smooth and homogeneous.
- Mixture Integration: Systematically combine flour mixture and milk, alternating portions to maintain optimal batter consistency. Gently fold blueberries into the batter, preserving their delicate structure.
- Streusel Creation: In a separate bowl, blend flour, sugar, cinnamon, and salt. Incorporate cold butter using a pastry blender or fork, creating fine crumbs. Squeeze mixture to form larger clusters for enhanced textural complexity.
- Assembly and Baking: Pour batter into prepared pan, ensuring even distribution. Generously scatter streusel topping across the surface. Bake for 60-70 minutes until a cake tester emerges clean from the center.
- Cooling and Serving: Allow cake to rest on a wire rack for 10 minutes. Release from springform pan and cool an additional 15 minutes before slicing and serving.
Notes
- Prevent Fruit Sinking: Lightly coat blueberries in flour before folding into batter to prevent them from sinking during baking.
- Temperature Matters: Allow butter and eggs to reach room temperature for smoother mixing and better cake texture.
- Check Cake Doneness: Use the cake tester technique carefully; insert near center and ensure no wet batter clings to the tester.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness without compromising the cake’s delicate streusel crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg