It’s always a good day when you can categorize a recipe under both “cake” and “breakfast.” Can I get an amen?
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 🙂
- Yield: 8 or more 1x
This cake is tender and delicious. For best serving results, allow the cake to cool before slicing it.
For the cake:
- 10 Tbsp butter, softened
- 2/3c sugar
- zest of 1 lemon
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 1 1/2c flour
- 1 1/2 tsp baking powder
- 3c blueberries
For the streusel topping:
- 4 Tbsp butter
- 1/3c brown sugar
- 1/2c flour
- 1/4 tsp cinnamon
- pinch salt
- 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.
- 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.
- 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
Saturday morning…Blueberry Buckle!
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!
Mmm! I’m on a blueberry kick lately so I’ll have to give this a try.
This would be an awesome breakfast! Love it!
Streusel is one of my favorite things, especially in blueberry desserts. I’m all over this!
These are great words to hear in the morning. This looks SO good, I don’t make nearly enough food with blueberries, yum!
Marie – Nope! Not in this recipe, though you’re welcome to serve a cold glass on the side 🙂
Just made this recipe tonight! So easy to make and sooo delicious! Everyone loved it! Thank you for the recipe 🙂
I just cannot even get over how SCRUMPTIOUS IT IS!!!! I am a beginner on baking things, tried this recipe and served this gorgeous cake to my family. They all loved it (including me)! Thank you so much for the awesome recipe! Hands down to you!
Oh, I’m so glad to hear it! This is one of our favorites.