I love blueberries, thus this amazing blueberry buckle coffee cake! This is my ultimate favorite cake. I enjoy making treats using blueberries, such as this cake, muffins, and more! The crumb topping is the highlight here. You can use it to top any desserts, however, make sure not to overwork it, or it will break and cause inconsistency. For this recipe, you are welcome to use frozen or fresh blueberries. If using frozen blueberries, make sure to first dust them with flour before adding to the batter as it assists the frozen blueberries from settling into the bottom. You can also use them without thawing.
- 1 large egg
- 2 1/2 teaspoons baking powder
- 1/4 c. butter, softened
- 3/4 teaspoon salt
- 3/4 c. milk
- 3/4 c. sugar
- 2 c. fresh blueberries, washed with any stems removed
- 2 c. all-purpose flour
- Crumb Topping:
- 1/2 teaspoon cinnamon
- 1/2 c. sugar
- 1/4 c. butter, cold
- 1/3 c. all-purpose flour
Step 1: Prepare the oven. Preheat it to 375 degrees. Ready your baking pan. Grease and set aside.
Step 2: Using a stand mixer, beat the flour, sugar, baking powder, salt, butter, milk, and egg for about 1 minute until blended. Alternately, you can use a hand mixer. Fold in the blueberries using a wooden spoon.
Step 3: Into the prepared pan, spread the batter and top with the crumb topping. Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 4: Place the sugar, flour, cinnamon, and butter in a medium mixing bowl. Mix well until blended, and you have a “crumb-like” mixture. For this, you can either use your hands or a pastry dough blender. Before baking, sprinkle this on top of the cake.