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Blueberry Buckle Coffeecake

Author: Susan Reid

Blueberry Buckle Coffeecake Recipe Blueberry Buckle Coffeecake Recipe

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.

At a glance

Prep
Bake
Total
Yield
12 to 16 servings
Nutrition information

Ingredients

Choose your measure:

Streusel

Cake

Instructions

  1. Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or 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.
  9. Yield: about 12 to 16 servings.

Nutrition Information

  • Serving Size 64g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 160
  • Calories from Fat 31
  • Total Fat 3.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 160mg
  • Total Carbohydrate 30g
  • Dietary Fiber 1g
  • Sugars 15g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.