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Moist Blueberry Buckle Coffee Cake Recipe with Easy Crunchy Streusel Topping

blueberry buckle coffee cake - featured image
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A moist and tender blueberry buckle coffee cake topped with a crunchy streusel, perfect for breakfast, brunch, or a sweet snack. This easy recipe uses simple ingredients and yields a comforting treat with a delightful texture contrast.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (115 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, room temperature
  • 1 cup sour cream (240 ml)
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries (300 grams), thawed and drained if frozen
  • ¾ cup all-purpose flour (95 grams) for streusel
  • ½ cup packed brown sugar (110 grams) for streusel
  • 1 teaspoon cinnamon for streusel
  • 6 tablespoons unsalted butter (85 grams), cold and cubed for streusel
  • Optional: ¼ cup chopped nuts (pecans or walnuts, 30 grams) for streusel

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your baking pan or line it with parchment paper.
  2. Prepare the streusel topping: In a small bowl, combine ¾ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
  3. Mix the dry ingredients for the cake: In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt.
  4. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Combine sour cream and dry ingredients: Alternately add the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined.
  7. Fold in blueberries gently, being careful not to crush them.
  8. Pour batter into the prepared pan and spread evenly. Sprinkle the streusel topping generously over the batter.
  9. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the streusel is golden and crunchy.
  10. Cool completely on a wire rack before slicing and serving.

Notes

Use cold butter for the streusel to achieve a crunchy texture. Thaw and drain frozen blueberries before folding into batter to avoid excess moisture. Tent cake with foil if streusel browns too quickly. Let cake cool completely before slicing to prevent crumbling. Sour cream adds moisture and tang; can substitute with Greek yogurt. For gluten-free, use almond flour blend. Vegan adaptations include flax eggs, dairy-free yogurt, and vegan butter.

Nutrition

Keywords: blueberry buckle, coffee cake, streusel topping, blueberry cake, moist coffee cake, easy baking, breakfast cake, brunch dessert

Find it online: https://zoeplate.com/moist-blueberry-buckle-coffee-cake-recipe-with-easy-crunchy-streusel-topping/