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Blueberry Buckle Coffee Cake

A delicious dessert combining sweet blueberries and warm cake, perfect for breakfast or a snack with coffee.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh or frozen blueberries Do not thaw if using frozen.
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk Can substitute with regular milk or yogurt.
Topping
  • 1/4 cup brown sugar For topping.
  • 1 teaspoon cinnamon For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour an 8" or 9" square pan or a 9" round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing well.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan.
  8. In a small bowl, mix together brown sugar and cinnamon, and sprinkle over the top of the batter.
Baking
  1. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature. Best with coffee or tea. Optional to sprinkle with powdered sugar.