Description
Blueberry buckle coffee cake delivers a classic American dessert brimming with sweet-tart berry goodness and tender crumb. Streusel-topped layers of juicy blueberries nestled in buttery cake promise pure comfort with each delightful slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 5 cups blueberries (wild or cultivated)
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 egg
- ½ cup milk
Sweeteners and Sugars:
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla essence
Butter and Seasoning:
- ½ cup unsalted butter (softened)
- 6 tablespoons softened butter
- ½ teaspoon salt
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
Instructions
- Heat oven to 350 degrees Fahrenheit (175 degrees Celsius) and meticulously coat a 9 or 10-inch springform pan with butter and flour to prevent sticking.
- Sift flour, baking powder, and salt together in a medium mixing bowl, ensuring even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugar at medium speed until the mixture transforms into a light, airy consistency, approximately three minutes. Gradually introduce eggs and vanilla extract, blending at low speed until thoroughly incorporated.
- Systematically fold in one-fourth of the flour mixture, alternating with milk, ensuring each addition is fully integrated. Complete the process with dry ingredients to maintain optimal batter texture. Delicately fold blueberries into the mixture, taking care to prevent crushing the fragile fruits.
- Carefully transfer the dense batter into the prepared springform pan, creating an even surface. Generously sprinkle the prepared streusel topping across the entire cake surface.
- Bake for 60 to 70 minutes, or until a cake tester emerges completely clean when inserted into the center of the cake.
- Remove from oven and allow the cake to rest on a wire rack for ten minutes. Gently release the springform pan and continue cooling for an additional fifteen minutes before slicing.
- For streusel preparation, combine flour, sugar, cinnamon, and salt in a separate medium bowl, ensuring thorough mixing without any lumpy sections.
- Utilize a pastry blender or fork to methodically incorporate cold butter into the dry ingredients, creating fine, uniform crumbs.
- Employ hands to gently squeeze the crumbly mixture, forming larger clusters that will provide an enticing textural contrast when baked atop the cake.
Notes
- Prep this delightful coffee cake on lazy weekend mornings when comfort calls for something sweet and homemade.
- Blueberries nestled throughout create bursts of juicy flavor that elevate this classic buckle from ordinary to extraordinary.
- Streusel topping transforms the cake’s texture, delivering a satisfying crunch that contrasts perfectly with the tender crumb underneath.
- Cold butter is key for achieving those irresistible, crispy streusel clumps that make this dessert truly memorable.
- Springform pan allows for easy removal, ensuring your beautifully crafted cake arrives at the table looking picture-perfect without any structural mishaps.
- Gentle folding technique with blueberries prevents bruising, maintaining their whole, plump appearance and preventing color bleeding into the batter.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 34mg