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Blueberry Coffee Cake
No one can resist a square of crumble-top coffee cake. This Blueberry Buckle Coffee Cake achieves both fluffiness and a buttery crisp streusel. Any fruit will work, but berries are best!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Calories 450 kcal
Ingredients
Cake:
- ½ cup 1 stick butter, softened
- ¾ cup sugar
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour a great place to sneak in a little whole wheat flour, I used 1/2 cup
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries use more if large blueberries, fresh or frozen
Topping:
- 2/3 cup firmly packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 6 Tablespoons butter cubed
- ½ cup chopped walnuts
Instructions
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Heat oven to 375°F.
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Butter a 9-inch square pan.
For the Cake:
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In a large bowl, beat softened butter and sugar until blended. Add milk, vanilla extract and egg.
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In another bowl, combine flour, baking powder and salt. Add to butter mixture and mix just until combined. The batter will be very thick.
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Carefully fold in blueberries.
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Scoop the mixture into buttered pan and gently press it out evenly.
For the Crumble Topping:
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Combine all topping ingredients in food processor or use a fork/fingers to combine until crumbles (large and small) form. Sprinkle evenly over batter.
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Bake at 375°F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
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Cool 20 to 30 minutes before serving.
Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving (1 g)
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.