Print

Moist Blueberry Buckle Coffee Cake Easy Perfect Cinnamon Streusel Recipe

moist blueberry buckle coffee cake - featured image
Print Recipe

A tender, moist blueberry buckle coffee cake with a clumpy cinnamon streusel topping that offers a perfect balance of soft cake and crisp texture, ideal for cozy breakfasts or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sour cream
  • 1 1/2 cups (225g) fresh or thawed frozen blueberries
  • For the Cinnamon Streusel Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter or line with parchment paper.
  2. Prepare the streusel topping: In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in 1/4 cup cold butter using a pastry cutter or fork until coarse crumbs form. Set aside.
  3. In a large bowl, whisk together 2 cups flour, baking powder, salt, and 1 teaspoon cinnamon.
  4. In another large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
  6. Add 1 cup sour cream to the wet mixture and beat just until combined.
  7. Gradually add the dry ingredients to the wet, mixing on low speed or folding gently until just combined. Avoid overmixing.
  8. Gently fold in 1 1/2 cups blueberries, being careful not to break them.
  9. Spread the batter evenly in the prepared pan and smooth the top.
  10. Sprinkle the streusel topping evenly over the batter without pressing it down.
  11. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if streusel browns too quickly.
  12. Cool the coffee cake on a wire rack for at least 20 minutes before slicing.

Notes

Use room temperature eggs and butter for a smooth batter. Do not overmix after adding flour to avoid toughness. Handle blueberries gently to keep them whole. Keep butter cold for streusel to maintain clumpy texture. Start checking doneness at 40 minutes. Use a light-colored pan or reduce oven temperature by 25°F if using dark pans. For frozen blueberries, thaw, drain, and toss with a tablespoon of flour before folding in.

Nutrition

Keywords: blueberry buckle, coffee cake, cinnamon streusel, moist cake, breakfast cake, easy coffee cake, blueberry cake, streusel topping

Find it online: https://blingbite.com/moist-blueberry-buckle-coffee-cake-easy-perfect-cinnamon-streusel-recipe/