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Blueberry Buckle Coffee Cake

A delightful coffee cake featuring moist, flavorful layers filled with fresh blueberries and topped with a sweet cinnamon crust. Perfect for breakfast or as an afternoon snack.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 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 Use fresh for best flavor
Topping Ingredients
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch square or round cake pan.
  2. In a bowl, cream together the granulated sugar and butter until light and fluffy. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle over the batter.
  6. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

Notes

Serve warm or at room temperature. This cake pairs wonderfully with coffee or tea. Leftovers can be stored in an airtight container for up to three days at room temperature, or refrigerated for about a week.