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Crispy Blueberry Buckle Coffee Cake Recipe with Easy Streusel Topping

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A crispy blueberry buckle coffee cake with a buttery streusel topping that balances a tender crumb with crunchy edges, perfect for brunch or coffee breaks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) plain yogurt or sour cream
  • 1 ½ cups (225g) fresh blueberries
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or line it with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  5. Alternately add the dry flour mixture and ½ cup plain yogurt to the batter, starting and ending with flour. Mix gently after each addition.
  6. Gently fold 1 ½ cups fresh blueberries into the batter using a spatula, being careful not to mash them.
  7. In a small bowl, mix ½ cup flour, ½ cup packed brown sugar, and 1 teaspoon ground cinnamon. Cut in ¼ cup cold, cubed unsalted butter until mixture resembles coarse crumbs.
  8. Spread the batter evenly in the prepared pan, then sprinkle the streusel topping generously over the surface.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown and crispy. Tent with foil if topping browns too quickly.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use softened butter for creaming to trap air and create a lighter cake texture. Fold blueberries gently to avoid breaking them. Keep streusel butter cold and cut in with a pastry cutter for crisp topping. Tent with foil if streusel browns too quickly. Let cake cool completely to keep streusel crunchy. Toss blueberries in flour before folding to prevent sinking.

Nutrition

Keywords: blueberry buckle, coffee cake, streusel topping, blueberry coffee cake, crispy coffee cake, easy coffee cake, brunch recipe, blueberry dessert

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