Moist Blueberry Buckle Coffee Cake
A tender, crumbly coffee cake bursting with fresh blueberries and topped with a brown sugar-rich streusel. Perfect for easy breakfasts or brunches.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract
- 2 cups (300g) fresh blueberries, washed and patted dry (or frozen, thawed and drained)
- For the streusel topping:
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, cold and cubed
- ½ cup (60g) chopped nuts (optional, pecans or walnuts)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and set aside.
- In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
- In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each. Mix in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Fold in blueberries gently with a spatula to avoid bursting.
- Prepare streusel topping: In a small bowl, mix ¾ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and optional nuts. Cut in 6 tablespoons cold butter until mixture resembles coarse crumbs.
- Pour batter into prepared pan and smooth the top. Sprinkle streusel topping evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if topping browns too quickly.
- Cool in the pan on a wire rack for at least 30 minutes before slicing.
Notes
Toss blueberries in flour before folding to prevent sinking. Let batter rest 5 minutes before baking for extra tender crumb. Use cold butter for streusel to achieve crumbly texture. Cover cake with foil if topping browns too fast. Room temperature eggs and butter help create fluffier texture.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 3
Keywords: blueberry buckle, coffee cake, breakfast cake, streusel topping, easy breakfast, moist cake, crumbly topping