Blueberry Buckle (+Video)
The best Blueberry Buckle! A soft and buttery coffee cake that's stuffed with blueberries and topped with a perfectly sweet crumb topping.
Servings 12
Calories 299kcal
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup half and half (or milk)
- 2 cups fresh or frozen blueberries
For the crumble topping:
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 4 Tablespoons salted butter, cut into small cubes
Instructions
- Preheat oven to 375F . Spray a 9-inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder and salt with a fork or whisk until combined.
- In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract.
- Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)
- Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.
- Spread batter into prepared baking dish.
- To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.
- Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.
- Sprinkle crumble topping on top of cake batter.
- Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 154mg | Fiber: 1g | Sugar: 24g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 63mg | Iron: 1.4mg