Blueberry Buckle Coffee Cake Recipe

I discovered a recipe that turned an ordinary day into a memorable celebration of flavors. This Blueberry Buckle Cake invites you to enjoy tender cake layered with fresh blueberries and crowned with a crunchy streusel topping. I encourage you to explore this recipe that brings a burst of natural sweetness.

I’ve been experimenting with a Blueberry Buckle Coffee Cake recipe that truly surprised me with its burst of fresh blueberries and a seriously crumbly streusel topping. I combined 2 cups all-purpose flour with 1 cup granulated sugar, adding in a teaspoon of baking powder, along with a pinch of salt and 1/2 teaspoon baking soda.

I then creamed 1/2 cup softened unsalted butter with 2 large eggs and mixed in 1/2 cup sour cream, 1/2 cup milk, and a teaspoon of vanilla extract for a light, tender batter. The star of the show are the 2 cups of fresh blueberries that blend perfectly with the cake.

To finish it off, I made a streusel topping using 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 4 tablespoons cold cubed unsalted butter. It reminds me a bit of those Blueberry Coffee Cake Easy and Breakfast Coffee Cake recipes I’ve come across and I think its one of the best Blueberry Buckle Cakes out there.

Enjoy every bite and experiment a little!

Why I Like this Recipe

I really like this recipe because it always turns out super moist and tender even though I sometimes mess up the measurements. I love how the blueberries burst with flavor in every bite and give the cake a fresh, fruity vibe. The streusel topping adds a crunchy texture that really makes the whole thing interesting and fun to eat. Also, its really simple to follow the instructions and even if I make a few mistakes, the end result is still delicious and satisfying.

Ingredients

• All-purpose flour: Basic starchy base, gives structure and energy from carbohydrates.

  Not a fibre rich ingredient.

• Granulated sugar: Sweetener that boosts flavor and energy; too much can be unhealthy when overused.
• Unsalted butter: Adds richness and moisture, giving smooth texture; it’s a fat source to use in moderation.
• Eggs: Supply protein and help bind all ingredients, crucial for cake structure and texture.
• Sour cream: Adds moisture and a subtle tang; enhances lightness and tender crumb in the cake.
• Blueberries: Rich in antioxidants, natural sweetness, and vitamins; a burst of color and freshness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• For the streusel topping: 1/2 cup all-purpose flour
• For the streusel topping: 1/2 cup granulated sugar
• For the streusel topping: 1 teaspoon ground cinnamon
• For the streusel topping: 4 tablespoons unsalted butter, cold and cubed

How to Make this

1. Preheat your oven to 350°F and grease a 9×9-inch baking pan so the cake doesn’t stick.

2. In a bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate bowl, beat 1/2 cup softened unsalted butter with 2 large eggs until smooth, then stir in 1/2 cup sour cream, 1/2 cup milk, and 1 teaspoon vanilla extract.

4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Make sure you dont overmix it.

5. Gently fold 2 cups fresh blueberries into the batter.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. For the streusel topping, mix together 1/2 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon in a small bowl.

8. Add 4 tablespoons cold unsalted butter, cubed, to the streusel mixture and use your fingers or a fork to rub it in until the mix becomes crumbly.

9. Sprinkle the streusel evenly over the cake batter.

10. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool a bit before serving. Enjoy your Blueberry Buckle Coffee Cake!

Equipment Needed

1. Oven
2. A 9×9-inch baking pan
3. Two mixing bowls (one for the dry ingredients and another for the wet ones)
4. A whisk (for mixing the dry ingredients)
5. An electric mixer or hand mixer (to beat the butter and eggs)
6. Measuring cups and measuring spoons
7. A spatula (to smooth out the batter)
8. A fork or your fingers (to rub the cold butter into the streusel mix)
9. A toothpick (to check if the cake is done)

FAQ

Blueberry Buckle Coffee Cake Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can use whole wheat flour. It might make the cake a bit heavier but it works pretty well.
• You can substitute unsalted butter with margarine in almost a 1-to-1 ratio if that’s what you have in your fridge.
• Sour cream can be replaced with plain Greek yogurt. It’ll add a tangy twist and still keep the cake moist.
• If you’re out of milk, try using almond milk; it gives a slightly nutty flavor that can be interesting.
• Fresh blueberries can sometimes be swapped with raspberries. They are a bit softer, but they give a similar burst of flavor.

Pro Tips

1. Make sure your butter and eggs are at room temperature so they can mix together more evenly. If they’re too cold, the batter might not blend right and you’ll see clumps later on.

2. When you add the blueberries, try folding them in gently. Overmixing can break up the berries too much, which could turn your bright cake into a pale, mushy mess.

3. Be careful not to overmix the batter once you add the dry ingredients. It might be tempting to stir it long, but this can make your cake tough instead of soft and fluffy.

4. For the streusel topping, it helps to chill your butter before mixing it in. That way, you’ll get nice, crumbly bits of butter in your topping that will crunch nicely when baked.