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Easy Classic Blueberry Buckle Coffee Cake Recipe
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Easy Classic Blueberry Buckle Coffee Cake Recipe

Course: Dessert
Servings: 9

Equipment

  • 8"x8" metal baking dish
  • parchment paper
  • wire rack

Ingredients

  • ¾ cup brown sugar
  • ½ stick unsalted butter, softened
  • 1 large egg, room temperature 
  • the zest and juice of 1 large lemon (separated)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup evaporated milk (or whole milk)
  • 1 ½ cups fresh or frozen blueberries + 2 tablespoon flour 

Crumb Topping

  • ½ stick unsalted butter, melted
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F. Grease an 8”x8” pan, and line in the center with a sheet of parchment paper, allowing some overhand on 2 sides for easy removal.
    2. To the bowl of a stand mixer, cream sugar, butter, egg & vanilla lemon zest until fluffy and well combined.
    3. In a separate bowl combine flour, baking powder, and salt.
    4. Add milk, lemon juice, and flour mixture to creamed butter mixture and blend on medium speed until just combined.
    5. Toss blueberries with 2 tablespoon flour. Fold blueberries into batter with a spatula until well incorporated.
    6. Transfer to prepared pan, spread evenly with a spatula, and tap gently on the counter.
    7. Combine all topping ingredients in a small bowl until coarse and crumbly, and all flour is fully incorporated.
    8. Sprinkle crumb topping over the batter and bake in preheated oven for 40-45 minutes, or until a toothpick comes out clean in center.
    9. Once baked, allow cake to cool for 15-20 minutes in the pan, then carefully transfer the cake (using the parchment paper to lift) to a wire rack to cool completely before slicing.