I am not sure what a blueberry buckle is and how it differs from a blueberry coffee cake. But essentially what you have here is a blueberry coffee cake packed with blueberries and top with a streusel topping. Whether you call it a blueberry buckle or a blueberry coffee cake it is absolutely delicious!
Blueberry Buckle
Ingredients:
Topping
- 1/2 cup all purpose flour
- 1/2 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened, cut into 8 pieces
Cake
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 10 tablespoon unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 eggs, room temperature
- 4 cups frozen blueberries
Directions:
Topping
- In a medium bowl combine the flour, brown and granulated sugar, and cinnamon.
- Add in butter and cut it in with a pastry cutter, until no large pieces of butter remain.
Cake
- Move oven rack to lower middle position and preheat oven to 350º F.
- Grease a round 9 inch cake pan and line the bottom with parchment paper. Grease the parchment paper and then flour the inside of the entire pan.
- In a medium bowl whisk together the flour and baking soda. Set aside.
- In the bowl of a stand mixer cream together the butter, sugar and lemon zest until light and fluffy, about 3 minutes.
- Add in the vanilla and beat until combined, about 30 seconds.
- Add in the eggs one at a time beating after each addition until fully incorporated.
- Reduce mixer to low and gradually add in the flour mixture, mixing until almost fully combined, about 20 seconds.
- Use a rubber spatula to finish mixing until flour is completely incorporated, batter will be thick.
- Gently fold in the frozen blueberries until evenly distributed.
- Transfer batter to the prepared pan and gently smooth the top into an even layer.
- Squeeze a handful of streusel in your hand to form a large clump. Break up the clump with your fingers and sprinkle evenly over the batter. Repeat this process with remaining streusel.
- Bake for 50-60 minutes or until golden brown and an inserted toothpick comes out clean.
- Place on a wire rack and cool for 20 minutes.
- Run a knife carefully around the edges of the pan and cake.
- Place a cooling rack on top of the pan and invert pan to remove cake. Remove parchment paper and place another cooling rack on the bottom of cake and turn cake right side up and let cool for 1 hour before serving.
Notes:
Fresh blueberries can be substituted for frozen blueberries.
Serves: 10
Calories: 335
Total Fat: 17.7g
Saturated: 10.6g
Polyunsaturated: 1g
Monounsaturated: 4.6g
Trans: 1g
Cholesterol: 85mg
Sodium: 405.7mg
Potassium: 117.7mg
Total Carbs: 40.6g
Dietary Fiber: 2.4g
Sugars: 17.6g
Protein: 4.3g
Vitamin A: 11.5%
Vitamin C: 2.6%
Calcium: 2.9%
Iron: 9.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Brown Eyed Baker.
