Print

Blueberry Buckle Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and nostalgic coffee cake filled with fresh blueberries and topped with a crumbly cinnamon sugar mix.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Cream together the sugar and butter in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients.
  6. Fold in the blueberries gently.
  7. Pour the batter into the prepared pan.
  8. Mix together the topping sugar and cinnamon in a small bowl, then sprinkle it over the batter.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Enjoy warm or at room temperature.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-buckle-coffee-cake/