Blueberry Buckle Coffeecake

This coffeecake comes together quickly and stays fresh for a while. Perfect for a weekend brunch, a weekday snack, etc.

This recipe also falls in the category of “trying to get rid of 6 pints of blueberries” and it does them well. Including blueberries in coffeecake adds a different dimension and depth. It breaks up the readiness and sweetness with something a little tart and varied in texture. 

Adjustments: swap out the blueberries for another fruit (cherries, quartered strawberries); use muffin tins and make individual cakes; double the streusel for extra crunch on top

Recipe from King Arthur Flour

Ingredients

Streusel

1/3 cup/66 grams sugar
1/2 cup/60 grams all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (4 tablespoons/57 grams) butter

Cake

2 cups/240 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup/150 grams sugar
1/4 cup (4 tablespoons/57 grams) butter
1 large egg
1 teaspoon vanilla extract
1/2 cup/118 milliliters milk
2 cups fresh or frozen blueberries

Preparation

Preheat the oven to 375. Lightly grease an 8" square pan (it should be at least 2" deep).

Make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Rub in the butter with your hands until it reaches a crumbly state. Set aside.

Make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

Pour the batter into the prepared pan. Mixture will be very thick. Sprinkle topping over the batter. Bake cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from the oven and set it on a rack to cool for 10 minutes. Serve right from the pan, or transfer to a serving plate after loosening the sides with a knife.