Blueberry Buckle

Blueberry buckle is a type of coffee cake that has been around for a long time. Its old-fashioned goodness comes from the moist cake studded with juicy blueberries and the sweet crumb streusel topping. It is perfect for breakfast, brunch, snacking and any time you want something tasty with your coffee or tea.

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Blueberry buckle is lovely just as it comes from the oven but if you like, drizzle on a simple glaze. Serving for dessert? A scoop of vanilla ice cream or dollop of whipped cream takes it to another level of scrumptiousness.

How to make Blueberry Buckle coffee cake

Gather the ingredients and allow the butter, milk and eggs to come to room temperature as well as the frozen blueberries (if using) to thaw. Grease a square pan, 9 × 9 × 2 inches, or a round pan, 9 × 1 1/2 inches.

Prepare the crumb topping

Add the sugar, flour and cinnamon to a medium size bowl and whisk to combine.

Add the softened butter. 

Using a pastry cutter or two knives, cut in the butter until mixture is crumbly. Set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, salt, shortening, milk and egg.

With mixer, beat until combined, about 30 seconds.

Add the blueberries to the bowl. If using thawed berries, blot dry to keep the batter from becoming too wet.

With a spatula or spoon, gently stir in blueberries.

Spread batter in prepared pan; sprinkle with crumb topping.

Ready for the oven. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Allow the blueberry buckle coffee cake to cool slightly.

Making the Glaze 

In a small bowl, combine the powdered sugar, vanilla and hot water.

Stir until a drizzling consistency adding additional water if needed.

Drizzle the blueberry buckle with the glaze. Serve the cake from the pan or remove and place on a plate. The cake is easier to remove when using a pan with a removable bottom.

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Blueberry Buckle

PRINT RECIPE

INGREDIENTS

CRUMB TOPPING

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon

CAKE

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg
• 2 cups fresh or frozen (thawed and drained) blueberries

GLAZE

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)

DIRECTIONS
Heat oven to 375º

Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches.

Prepare the crumb topping by combining the 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1/2 teaspoon cinnamon in a bowl and mixing until all ingredients are crumbly. Set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds.

With a spatula or spoon, carefully stir in blueberries.

Spread batter in prepared pan; sprinkle with crumb topping.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Drizzle with Glaze. Serve warm, if desired.

GLAZE:
Mix powdered sugar, vanilla and water together until glaze is a drizzling consistency.

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