There once was a girl who couldn't get her fill of blueberries. She made Blueberry Jam, Blueberry Muffins, Dutch Babies with Blueberry Sauce, (the best) Mini-Blueberry Crisps, Blueberry Crumb Bars, Blueberry Pie Baked French Toast Casserole, Blueberry and Rye Slab Pie, Blueberry Lemon Bundt Cake, Blueberry Mascarpone Ice Cream, Lemon Blueberry Breakfast Pastry, Blueberry Pancakes, frozen chocolate covered yogurt and blueberry bites, and mixed blueberries into her favorite lemon yogurt. In spite of all of the ways she found to satisfy her obsession, she one day realized she needed a Blueberry Buckle Coffee Cake in her life. So she went off to create one laden with blueberries floating in the moistest, densest, perfectly crumbed cake and one having the crunchiest, cinnamon-ist streusel topping. Did she or did she not make the dreamiest, most delicious Blueberry Buckle Coffee Cake? She did.
A buckle is an old-fashioned single layer, moist, fruit filled cake topped with streusel giving it a 'buckled' appearance. With it's higher cake to fruit ratio, it can be enjoyed for breakfast, as an afternoon snack, or as a lovely dessert. When made with blueberries, the buckle is a hefty confection that more than satisfies a blueberry craving lover's heart.
The Blueberry Buckle Coffee Cake couldn't be simpler to make. Next to the blueberries, the other secret to it's swoonworthyness is in it's simplicity.
The Blueberry Buckle Coffee Cake has two components: a generous streusel topping and the fruit filled cake batter. To create the best streusel topping you will need to use your hands. After mixing the ingredients with a fork, you will need to use your fingers and hands to squeeze it all together. As a result, your streusel will be transformed into a very dense, yet crumbly dough. Once made, the streusel goes into the refrigerator to chill while the cake batter is assembled.
The batter for the cake is made in a small standing mixer fitted with a paddle attachment (but you could also use a hand mixer). After creaming the butter and sugar, adding in the egg and vanilla, the dry ingredients and milk are added in alternately before the lightly flour dusted blueberries are folded in with a spatula. The batter will be lusciously thick. Spooned into a well buttered-floured 9" round metal cake pan, the batter gets generously topped with the streusel mixture. Adding a small handful of blueberries to the top is optional but will give everyone a clue as to what blueberry deliciousness lies within. Note: You might think you made too much streusel topping. Trust me when I tell you didn't. Use it all.
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You might be wondering why the recipe calls only for a 9" round cake metal pan and why a 9" inch square cake pan can't (or shouldn't) be used instead. Well, because sometimes size really does matter. The volume of the round pan is significantly less than the square pan. The cake's height and ratio of cake to streusel topping in a 9" round cake pan turns out to be ideal for creating the dreamiest, most sumptuous buckle.
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Baking time ranges from 45-50 minutes in a preheated 350 degree (F) oven. My baking time was closer to the 50 minute mark. Once the baked cake has cooled to room temperature, you might or might not want to give it a dusting of confectionary sugar to give it that bakery finished look.
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The Blueberry Buckle Coffee Cake is yet another great way to enjoy plump, sweet blueberries. If you are looking for an impressive, satisfying, gorgeous, versatile, scrumptious, not too sweet, blueberry filled confection to make for family and/or friends, this is the ONE! I am not exaggerating when I say this might be the best buckle you will have ever tasted. It's perfect for satisfying a blueberry craving, bringing as a hostess gift or to a gathering, for serving at breakfast or brunch, and even serving as a dessert (with or without a scoop of vanilla ice cream).
Recipe
Blueberry Buckle Coffee Cake
Makes one 9"round cake
Ingredients
Streusel Topping
3/4 cup (150g) granulated sugar
3/4 cup (98g) all-purpose unbleached flour
1/4 teaspoon Kosher salt
1 1/2 teaspoons Saigon cinnamon
6 Tablespoons (85g) unsalted butter, room temperature
Coffee Cake
2 cups (260g) all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/8 teaspoon Saigon cinnamon
3/4 cup (150g) granulated sugar
4 Tablespoons (67g) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 cup whole milk
2 to 2 1/2 cups (284-355g) fresh blueberries (Note: I used 2 1/4 cups or 320g)
1 Tablespoon all-purpose flour
Optional: Confectionary sugar, for dusting
Directions
Streusel Topping
1. In a medium sized bowl, add in all of the streusel ingredients. Use a fork to begin to combine. Then use your hands and fingers to create a dense, yet still crumbly streusel mixture.
2. Put in the refrigerator and chill while assembling the coffee cake.
Coffee Cake
1. Preheat oven to 350 degrees (F). Butter and flour a 9" metal cake pan. Note: Lining the cake pan with parchment paper is optional, but a good idea. Make certain to butter the parchment paper as well as the pan.
2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and cinnamon. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (about 1-2 minutes).
3. Add in egg, beating until fully incorporated.
4. Mix in the vanilla.
5. Beginning with the flour mixture and ending with the milk, add in each in 1/3 amount increments beating on medium-low. Note: This will be a very thick batter.
6. In a medium sized bowl, toss the blueberries with the tablespoon of flour until the blueberries are lightly coated. Note: Tossing the blueberries in flour helps to keep them from sinking to the bottom during baking.
7. Add in the blueberries to the batter. Mix gently with a spatula.
8. Spoon the dough into the prepared pan. Smooth the top with an offset spatula.
9. Remove the streusel from the refrigerator. Use your fingers to evenly drop clumps over the top of the dough. Use all of the streusel. Optional: Top with a small handful of blueberries.
10. Place pan on a baking sheet and place in the preheated oven. Bake for 45-50 minutes until the cake is done. You can use a toothpick to test for doneness or use your finger to test for springiness.
11. Remove from the oven and transfer the cake pan to a cooling rack. Let the Blueberry Buckle Coffee cool for at least 20 minutes, before inverting onto a cake plate.
12. Let the cake cool completely before dusting with confectionary sugar (if using).
13. Cut into wedges or in 12 pieces.
14. Serve and enjoy.
15. Keep the coffee covered lightly with aluminum foil at room temperature.
Notes: (1) A 9" round pan is about 64 square inches in diameter. A 9" square pan is about 81 square inches in diameter. The difference in volume is huge! Which is why I highly recommend using only a 9" round pan to get the perfect cake to streusel ratio. However, if you use a square pan, your baking time will need to be slightly adjusted and you will have a thinner layer of coffee cake. (2) I used fresh blueberries for this coffee cake. If you use frozen berries, make certain they are dry before carefully mixing them into the batter. (3) You will also find a recipe for a Blueberry Buckle with Whipped Coconut Cream on the blog. It's different than this one, but it's nice to have choices!
