Description
Moist blueberry buckle featuring tender cake packed with fresh berries and a cinnamon sugar crumb topping. This old-fashioned coffee cake has a delightful crunchy streusel contrasting the soft fruit-filled cake.
Ingredients
- Cake Batter: 1/2 cup unsalted butter softened
- Cake Batter: 3/4 cup granulated sugar
- Cake Batter: 1 teaspoon lemon zest
- Cake Batter: 1 large egg room temperature
- Cake Batter: 2 cups all purpose flour
- Cake Batter: 2 teaspoons baking powder
- Cake Batter: 1/2 teaspoon fine sea salt
- Cake Batter: 1/2 cup whole milk
- Cake Batter: 2 cups fresh blueberries washed and dried
- Cake Batter: 1 tablespoon all purpose flour for coating berries
- Cake Batter: Nonstick baking spray
- Streusel Topping: 1/2 cup granulated sugar
- Streusel Topping: 1/2 cup all purpose flour
- Streusel Topping: 1 teaspoon ground cinnamon
- Streusel Topping: 1/4 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 375 degrees F and coat a 9 inch square baking pan with nonstick baking spray.
- Whisk 2 cups flour, baking powder, and salt together in a medium bowl until well combined.
- Beat the softened butter, 3/4 cup sugar, and lemon zest in a large bowl using an electric mixer on medium speed for 3 minutes until pale and creamy.
- Add the egg to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add half of the flour mixture, followed by the milk, and then the remaining flour mixture just until combined.
- Toss the blueberries with 1 tablespoon of flour in a small bowl until they are lightly coated to prevent sinking.
- Fold the coated blueberries gently into the thick batter using a silicone spatula to avoid crushing the fruit.
- Spread the batter into the prepared baking pan in an even layer.
- Combine the topping sugar, 1/2 cup flour, and cinnamon in a small bowl.
- Cut the cold cubed butter into the topping dry ingredients with a fork or pastry blender until the mixture resembles wet sand with pea sized crumbs.
- Sprinkle the crumb topping generously over the batter in the pan.
- Bake for 35 to 40 minutes until the topping is golden brown and the center reaches an internal temperature of 200 degrees F to ensure the eggs are fully cooked.
Notes
- The internal temperature of 200 degrees F guarantees the eggs are fully cooked.
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American