Blueberry Buckle Coffee Cake
A moist and flavorful blueberry coffee cake featuring a tender crumb and a sweet cinnamon topping, perfect for breakfast, brunch, or dessert with fresh fruit notes.
Ingredients
Instructions
- Wash blueberries and strain them.
- In a bowl, stir together sugar, soft butter, and egg until well combined.
- Stir in milk, then add self-rising flour and mix until smooth.
- Gently fold in the blueberries into the batter.
- Pour the batter into a greased tube pan.
- In a separate bowl, mix together sugar, self-rising flour, cinnamon, and cold butter until crumbly.
- Sprinkle the cinnamon-sugar topping over the batter.
- Bake at 375°F (190°C) for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using buttermilk instead of regular milk. If you don't have self-rising flour, you can make your own by adding 2 1/2 teaspoons baking powder and 1/2 teaspoon salt to every cup of all-purpose flour. Make sure to gently fold in the blueberries to avoid breaking them, which helps maintain the cake's beautiful appearance.
Serving Suggestions
This Blueberry Buckle Coffee Cake is delightful on its own but pairs beautifully with a cup of Chocoffee Drink for a delightful breakfast or brunch treat. Consider serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Fresh fruits or a light salad make great accompaniments too.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for about 10 minutes to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Buckle Coffee Cake contains roughly 653 calories, with 11g protein, 122g carbohydrates, and 14g fat. It is an excellent source of iron (35% of the Daily Value), calcium (34% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add nuts or other fruits to the recipe?
Absolutely! Feel free to add chopped walnuts or pecans for added crunch, or substitute half of the blueberries with raspberries or blackberries for a different flavor profile. Just keep the total amount of fruit around 2 cups to maintain the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).