Blueberry Buckle Coffeecake

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Recipe photo
Hands-on time:
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Yield: 12 to 16 servings

Recipe photo

This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.

Blueberry Buckle Coffeecake

star rating (108) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 servings
Published: 01/01/2010

Ingredients

Streusel

Cake

Tips from our bakers

  • Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan, and refrigerate. Next day, add the streusel, then bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Directions

1) Preheat the oven to 375°F. Lightly grease a 9" square or 9" round cake pan. If you use a round pan, make sure it's at least 2" deep.

2) To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.

3) Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.

4) In a separate bowl, beat together the sugar, butter, egg, and vanilla.

5) Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

6) Pour the batter into the prepared pan. Sprinkle the topping over the batter.

7) Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.

8) Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

Yield: about 12 to 16 servings.

Reviews

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  • star rating 04/13/2015
  • Leslie from Alaska
  • Love this recipe! I had a bunch of frozen blueberries that had picked last summer and this is the perfect way to use them. Delicious!
  • star rating 04/02/2015
  • lindzymarie from KAF Community
  • This is amazing! I literally just made this and I am in love with it! Just a heads up that the batter comes out thick, don't be afraid of that. It will come out perfect, super moist. I used fresh blueberries and like I said, it tastes so good! I will for sure be making this again. I did not adjust this recipe at all, perfect the way it is.
  • star rating 03/13/2015
  • GDad from KAF Community
  • Excellent coffee cake, I'll be making this again and again.
  • star rating 02/26/2015
  • diana from nj
  • when using baking soda in order to get a good rise it is necessary to add an acidic liquid such as buttermilk or yogurt. Substitute in full or partially for the milk.
    This recipe was written and tested using baking powder. You're spot on to state that using baking soda would also require using an acidic ingredient for rise in quick bread recipes. It may be best to make this recipe as written - at least for the first test drive - Happy Baking! Irene@KAF
  • star rating 02/23/2015
  • Susan from Aloha, or
  • This is a really good coffee cake that I will surely make again. I'm happy that it was mentioned in another review that this makes a stiff dough. I think that without that warning I would have been tempted to add more milk. It was perfect just as written.
  • star rating 02/14/2015
  • Jeannie from New Jersey
  • Excellent...warm right out of the oven. Used fresh berries.
  • star rating 01/29/2015
  • Jen from Jim Thorpe, PA
  • I made this with GF King Arthur flour and it was amazing. Added 1/2 tsp xanthem gum. Cooked it for 38 mins.
  • star rating 01/20/2015
  • Bea from Atlanta
  • I have made this 3 times in the last month and it's amazing. I prefer to make and bake same day. I have made batter per instructions in advance and baked the next morning. I like it slightly better baked the same day. It did not need to bake 55-60 minutes. I do have issue with the removal of the cake as written. I did it as written the first time with a cracked and broken cake. My hand is not large enough. A more foolproof method would be the plate method. You will just have to wash an extra plate. The other question I had was, the third time I made this, the blueberries turned the batter purple. I used frozen berries all three times. Any suggestions? Frozen berries are great to add to batters, but if they get overmixed, or warm up before they hit the oven, they may turn the batter a pale purple. The bottom of the bag of berries always has those frozen water crystals from the berries, and they may slightly color the dough, too. You might want to put the batter in the pan, and press the berries into the batter to prevent breaking them apart when you mix. Happy baking! Laurie@KAF
  • star rating 12/28/2014
  • jencoym from KAF Community
  • Made this recipe for Christmas breakfast- I made the batter on Christmas Eve (only had 1 cup blueberries) and I added 1 teaspoon of cinnamon. I also iced with leftover butter cream icing. It was hugely popular on Christmas morning and also great reheated the next day. I used fresh berries but I think frozen would be as good.
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