Blueberry Buckle
A classic American coffee cake featuring a soft, buttery cake base bursting with juicy blueberries. It's crowned with a sweet and crunchy cinnamon streusel topping that 'buckles' as it bakes, creating a delightful texture. Perfect for breakfast, brunch, or a simple dessert served warm.
For 9 servings
10 steps. 45 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Grease and flour a 9x9 inch baking pan.
- 2
Prepare the streusel topping
- a.In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 2 tbsp granulated sugar, and 1 tsp ground cinnamon. Cut in 1/4 cup of cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Place the bowl in the refrigerator to chill while you prepare the batter.
- 3
Step 3
- a.In a separate medium bowl, whisk together the remaining 1.5 cups of all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Set aside.
- 4
Step 4
- a.In a large bowl, using an electric mixer on medium-high speed, beat the 1/2 cup of softened unsalted butter and the remaining 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.
- 5
Step 5
- a.Beat in the room temperature egg and 1 tsp vanilla extract until well combined, scraping down the sides of the bowl as needed.
- 6
Reduce the mixer speed to low
- a.Add the dry ingredients in three additions, alternating with the milk in two additions (Dry, Milk, Dry, Milk, Dry). Mix only until just combined after each addition to avoid overmixing.
- 7
Gently fold in the 2 cups of blueberries with a rubber spatula
- a.Tip: Toss the blueberries with 1 tablespoon of the dry flour mixture before folding them in to help prevent them from sinking.
- 8
Spread the batter evenly into the prepared pan
- a.Sprinkle the chilled streusel topping evenly over the batter.
- 9
Step 9
- a.Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown.
- 10
Step 10
- a.Let the buckle cool in the pan on a wire rack for at least 20-30 minutes before slicing. Serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Room Temperature is Key: For a smooth, well-emulsified batter, ensure your egg, milk, and softened butter are all at room temperature.
- 2Don't Sink the Berries: Tossing fresh or frozen blueberries in 1-2 tablespoons of the measured flour mixture helps suspend them in the batter, preventing them from all sinking to the bottom.
- 3Cold Butter for Crumbly Streusel: Use very cold, cubed butter for the topping. This creates steam pockets as it bakes, resulting in a crispier, more distinct crumb.
- 4Avoid Overmixing: Once you add the flour, mix just until it's incorporated. Overmixing develops gluten and can lead to a tough, dense cake.
- 5Check for Doneness: Ovens vary. Start checking the buckle at the 40-minute mark. The top should be golden brown and a tester should come out clean.
- 6Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Adapt it for your goals.
Fruit
Swap the blueberries for other berries like raspberries, blackberries, or chopped strawberries. Diced peaches or rhubarb also work well.
NutsNuts
Add 1/2 cup of chopped pecans or walnuts to the streusel topping for extra crunch and nutty flavor.
SpiceSpice
Add a pinch of nutmeg or cardamom to the streusel topping along with the cinnamon for a warmer spice profile.
GlazeGlaze
For extra sweetness, drizzle a simple powdered sugar glaze (1 cup powdered sugar + 1-2 tbsp milk) over the cooled buckle.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are packed with antioxidants, particularly anthocyanins, which help protect your cells from damage caused by free radicals.
Source of Fiber
The blueberries and flour provide dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Vitamin C Boost
Blueberries are a good source of Vitamin C, an essential nutrient that supports the immune system and skin health.
Frequently asked questions
Yes, absolutely! Do not thaw them before use. Tossing them in a little flour is especially important with frozen berries to prevent them from bleeding too much color into the batter.