Blueberry Buckle Coffee Cake

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Streusel Topping


  • ⅓ cup sugar
  • ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • 4 tablespoons room temperature butter
  • Mix the sugar, flour, and cinnamon in a bowl. 


  • Rub in the butter with your fingertips until it reaches a crumbly state. 
  • Set aside.



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 4 tablespoons softened butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups fresh or frozen blueberries


  • Blend the flour, baking powder, and salt together in a medium-sized 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 a grease 9” x 9” x 2” pan. Sprinkle the streusel topping evenly over the batter.
  • Bake the cake for 40 to 45 minutes at 375℉, or until a toothpick or knife inserted into the center comes out clean.
  • Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan.

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