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Easy Moist Blueberry Buckle Coffee Cake

blueberry buckle coffee cake - featured image
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A simple, moist blueberry buckle coffee cake perfect for breakfast and brunch, featuring a tender crumb and cinnamon streusel topping.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, washed and drained
  • ½ cup (65 g) all-purpose flour (for streusel)
  • ⅓ cup (70 g) packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 4 tablespoons (60 g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add the dry flour mixture and yogurt to the butter mixture, beginning and ending with the flour. Mix gently after each addition.
  6. Fold in blueberries gently using a rubber spatula, being careful not to break them.
  7. In a small bowl, combine ½ cup flour, brown sugar, and cinnamon. Add cold cubed butter and work into coarse crumbs using fingers or a pastry cutter.
  8. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously over the batter.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Start checking at 40 minutes.
  10. Cool cake in pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid toughness. Fold blueberries gently to keep them intact. Tent with foil if streusel browns too quickly. Frozen blueberries can be used without thawing to prevent color bleeding.

Nutrition

Keywords: blueberry buckle, coffee cake, breakfast cake, brunch recipe, moist cake, streusel topping, easy baking

Find it online: https://sparklechew.com/easy-moist-blueberry-buckle-coffee-cake-recipe-perfect-for-breakfast-and-brunch/