blueberry buckle

by emily on July 18, 2012

in breakfast & muffins,cakes

Blueberry Buckle I One Lovely Life It’s always a good day when you can categorize a recipe under both “cake” and “breakfast.” Can I get an amen?

Blueberry Buckle I One Lovely Life Blueberry Buckle I One Lovely Life
Have you ever eaten blueberry buckle? If you haven’t had blueberry buckle before, you’re missing out. It’s a fabulous blueberry-stuffed coffee cake. However, the name Blueberry Buckle is so charming I don’t think I could ever just say “ah, it’s just a blueberry coffee cake.” It’s so much more than just coffee cake. It’s got blueberries.

And streusel. And streusel. This cannot be overstated.

I shall spare you the embarrassing details of just how fast Michael and I were able to polish this baby off by ourselves, but I’d do it again in a heartbeat. This was chock-full of blueberries, and the lemon flavor just hinted through the whole thing without overpowering it. The cake itself was very moist and tender, and the streusel was divine.

Plus, have I mentioned how cute the name Blueberry Buckle is?

*One note: this cake is very moist from the blueberries and will not be as dry as some coffee cakes are. Don’t be afraid. The toothpick test won’t lead you astray :)

Blueberry Buckle I One Lovely Life

Blueberry Buckle
 
This cake is tender and delicious. For best serving results, allow the cake to cool before slicing it.
Serves: 8 or more
Ingredients
For the cake:
  • 10 Tbsp butter, softened
  • ⅔c sugar
  • zest of 1 lemon
  • 1½ tsp vanilla
  • ½ tsp salt
  • 2 eggs
  • 1½c flour
  • 1½ tsp baking powder
  • 3c blueberries
For the streusel topping:
  • 4 Tbsp butter
  • ⅓c brown sugar
  • ½c flour
  • ¼ tsp cinnamon
  • pinch salt
Instructions
  1. Cream butter, sugar, and lemon zest until light and fluffy, 3-4 minutes or so. Beat in vanilla and salt until combined. Beat in eggs 1 at a time, making sure to fully incorporate before adding the next egg. Add flour and baking powder and stir until almost fully incorporated. Add blueberries and gently fold in until no flour pockets remain. Place batter in a greased 9″ cake pan lined with parchment paper and make streusel.
  2. To make the streusel, combine butter, brown sugar, flour, cinnamon, and pinch of salt until mixture looks like wet sand and no large brown sugar clumps remain. Crumble over batter in prepared pan, distributing evenly over the surface of the cake batter.
  3. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Recipe minimally adapted from Laura’s Sweet Spot

{ 8 comments… read them below or add one }

Pam Lynn July 18, 2012 at 8:04 am

Saturday morning…Blueberry Buckle!

Reply

Emily July 18, 2012 at 8:07 am

This looks fantastic! We’ve got loads of blueberries over here when I bought a huge container at Costco last week (I just cannot say no to berries when I go there!). Looks like this is how I’ll use them up!

Reply

Becky @lovetobeinthekitchen July 18, 2012 at 8:09 am

Mmm! I’m on a blueberry kick lately so I’ll have to give this a try.

Reply

Jessica@AKitchenAddiction July 18, 2012 at 11:38 am

This would be an awesome breakfast! Love it!

Reply

Cassie July 19, 2012 at 8:35 am

Streusel is one of my favorite things, especially in blueberry desserts. I’m all over this!

Reply

ATasteOfMadness July 22, 2012 at 7:14 am

These are great words to hear in the morning. This looks SO good, I don’t make nearly enough food with blueberries, yum!

Reply

Marie December 21, 2012 at 5:17 pm

No milk?

Reply

emily December 21, 2012 at 7:06 pm

Marie – Nope! Not in this recipe, though you’re welcome to serve a cold glass on the side :)

Reply

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