Blueberry Buckle
A blueberry coffee cake worthy of its thick streusel crust!
Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
Have you ever had coffee cake warmed up in the toaster oven the day after it’s made? That’s the secret! Coming at ya with a delicious fluffy coffee cake recipe inspired by a breakfast treat I tried on a whale-watching trip. I love to eat the bottom layer of tart cakey blueberries and save the thick crunchy cinnamon sugar streusel layer for last. That streusel crust is so addicting you’ll be picking at the tops all day. There’s just something about a warm coffee cake that will have you asking yourself “why don’t I make this more often?” This is a simple countertop cake to have out whenever you have company. Your guests will thank you.
This recipe is for that morning coffee drinker or a midnight sweet tooth. Pastry like this has about three to five moist days before it starts to dry out and I like to indulge every one of those days. It’s that good. Freeze any coffee cake you can’t finish. Reheats beautifully!
A couple of key components of this recipe are lemon zest and blueberries. A match made in heaven some may say. When you grate lemon zest into cakes, it adds a subtle tanginess. Everyone knows about extra vanilla in cakes, but what about that lemon zest? Blueberries already carry that natural tartness which is important for this recipe to counteract the sweetness on top.
Blueberry Buckle
For buckle:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 3/4 cup granulated sugar
- 1/2 stick salted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
For streusel:
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 2 teaspoon cinnamon
- 1 stick of salted butter, softened and cubed
Directions:
- Preheat an oven to 350° F and prepare a greased 9” square or 9” round cake pan.
- In a bowl, whisk together the flour, baking powder, kosher salt, and lemon zest. Set aside.
- Using a hand mixer or stand mixer, cream together granulated sugar and soft butter, then incorporate the egg and vanilla into butter mixture until smooth.
- Add in half the flour mixture and blend until flour is just incorporated. Next add in the whole milk and mix. Finish with the remaining flour, switch to a spatula and fold until flour is barely incorporated.
- Fold in blueberries to the batter and pour the batter into your prepared pan. Set aside.
- To create the streusel topping, whisk together the sugar, flour, and cinnamon in a bowl. Incorporate the softened butter with your finger tips into small pea sized crumbs.
- Sprinkle all the topping over the buckle and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy!
Recipe adapted from Alton Brown.