Blueberry Buckle Coffee Cake is the ultimate brunch treat: light, fluffy, perfectly moist crumb, studded with tart/sweet beautiful blueberries. The cinnamon crumb topping is really the icing, er, crumb on the cake! As a self-proclaimed coffee cake snob, this one is by far my all-time fave! It will leave you speechless.
I grew up eating my mom’s blueberry buckle coffee cake and I’ll never forget the wonderful smell of it baking on a fall day. It’s one of those nostalgic food scents that will never leave my mind – and this is my version of it! I remember taking my little fingers and picking little crumb pieces off the top of the coffee cake prior to guests coming over. One of my toxic traits some might say! I’m a repeat offender of doing things like that – a true “picker”, my family calls me.
If you’re wondering – what the heck is “blueberry buckle”?
It’s essentially just another name for coffee cake, but with fruit added to it. So think of it as a fruit studded coffee-cake, still with that perfect crumb topping.
This blueberry buckle can be made any time of year, but my favorite time to make it is during the fall baking season. There’s nothing quite like cozying up with a coffee and a piece of this wonderful deliciousness on a chilly day. Pure bliss.
It’s also a great summertime baked good, for when you’re up to your ears in blueberries. I often add a bunch of lemon zest to it (more than it has here), for that summery, winning combination. Absolutely delicious. But for now, we’re keeping it simple. Sometimes simplest is best!
Quick tip: tossing your blueberries in flour prevents them from sinking to the bottom of the cake! This also works with chocolate chips and other add-ins, by the way.
Half of the magic comes from the crumb topping.
I like to make my crumb topping with melted butter, one, because it’s easier to work with, and two, because I feel as though it results in a better, crunchier, more uniform crumb. I’m not the biggest fan of using softened butter for my crumb toppings, as I don’t think cutting the butter straight into the flour works nearly as well. But that’s just me! This crumb topping is elite.
Don’t even get me started on the cake part itself.
Here’s a quick rundown on exactly how you make this lovely blueberry buckle:
- Combine your dry ingredients. All purpose flour, baking powder, salt, and lemon zest to bring out that gorgeous blueberry flavor.
- Make the batter. Cream the butter and sugar, then add the egg, vanilla, Greek yogurt, and milk. Gradually add your dry ingredients until just combined, and don’t overmix! Toss your blueberries in a little bit of flour, and gently fold them into the batter.
- Make the crumb topping. Whisk together the melted butter, granulated sugar, brown sugar, cinnamon and salt. Next, add the flour and whisk until you have a wet sand-like consistency.
- Prepare the cake for the oven. Spread the batter in a prepared pan (greased and lined with parchment), and crumble the crumble topping (for lack of a better adjective!) onto the batter.
- Bake. One it’s golden brown and set in the middle, let it cool completely. Trust me! And then cut into squares. Finish with a generous dusting of powdered sugar.
- Devour. Preferably with a nice cup of coffee, a blanket, and a perfect fall day. š
The texture of this cake will blow your mind.
If you love this blueberry buckle, you will also love these recipes:
Blackberry Pistachio Crumble Bars
Lemon Pistachio Muffins with Lemon Glaze and Candied Pistachios
Dirty Chai Cream Filled Doughnuts
Autumn Blondies
Lavender Blueberry Vanilla Bean Galette
Lemon Pound Cake with Blueberry Glaze
Apple Pie Ricotta Doughnuts with Dark Chocolate Fudge Sauce
Blueberry Buckle Coffee Cake
Blueberry Buckle Coffee Cake is the ultimate brunch treat: light, fluffy, perfectly moist crumb, studded with tart/sweet beautiful blueberries. The cinnamon crumb topping is really the icing, er, crumb on the cake! As a self-proclaimed coffee cake snob, this one is by far my all-time fave! It will leave you speechless.
Ingredients
For the cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- zest of 1/2 a lemon
- 6 tablespoons salted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons plain Greek yogurt
- 1/2 cup whole milk
- 2 cups blueberries
- 1 tablespoon all purpose flour
- powdered sugar for dusting, optional
For the crumb topping
- 4 tablespoons salted butter, melted and cooled
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 1/2 cup all purpose flour
Instructions
Preheat the oven to 375ā. Spray an 8x8 square baking pan with nonstick spray, and line with parchment paper for easy removal. Set aside.
Combine your dry ingredients. in a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside.
Add the softened butter to the bowl of a stand mixer. Cream the butter on medium-high speed for 1-2 minutes, then add the sugar and continue to cream the butter and sugar together for another 2 minutes, or until light and fluffy, scraping down the sides as needed. Add the vanilla and Greek yogurt and beat until combined. Lower the speed and add the milk, gradually, until the mixture comes together. It might look like it has slightly curdled, and that's ok!
On low speed, gradually add the dry ingredients to the wet, mixing until just combined. Be careful not to overmix!
In a separate bowl, toss the blueberries with the tablespoon of flour until lightly coated. Gently fold the blueberries into the batter. Transfer the batter to the prepared pan, smoothing out the top with a rubber spatula until even. Batter will be thick.
In a small bowl, make the crumble topping. Whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and pinch of salt until smooth. Add the flour and whisk together until mixture forms something resembling wet sand. Using your fingertips, crumble the topping evenly over the surface of the batter. Bake for 40-45 minutes, or until the crumble topping is golden brown, the center of the cake is set, and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely, then remove from pan, and cut into 9 squares. Finish with a generous dusting of powdered sugar, and enjoy!
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