"Priestly Pastry"(Blueberry Buckle Coffee Cake)
A delightful blueberry coffee cake with a tender crumb and fruity topping, perfect for breakfast or brunch gatherings, offering a sweet, tart flavor with a hint of cinnamon.
Ingredients
Instructions
- Cream sugar and butter together until smooth.
- Add sifted flour to the mixture.
- Mix in salt, baking soda, and eggs until well combined.
- Pour the batter into a 9-inch spring-form pan.
- Top the batter with blueberries or other fruits like sliced apples, peaches, or plums.
- Sprinkle the top with sugar, lemon juice, cinnamon, and flour if the fruit is juicy.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half cake flour instead of all-purpose flour. You can substitute the blueberries with other fruits like sliced apples or peaches if desired. To enhance flavor, add a teaspoon of vanilla extract to the batter. If you want a more decadent treat, top with a streusel topping similar to that found in a Cinnamon Roll Cake.
Serving Suggestions
Serve this delightful coffee cake warm, possibly with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it an ideal choice for brunch or dessert. Consider serving it alongside a fresh fruit salad for a refreshing balance.
Storage & Reheating
Leftover blueberry buckle can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Priestly Pastry"(Blueberry Buckle Coffee Cake) contains roughly 267 calories, with 3g protein, 33g carbohydrates, and 15g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1575mg per serving (68% of the Daily Value).
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 use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking. There's no need to thaw them; simply fold them in directly from the freezer for a burst of fruity goodness.
What can I serve with this coffee cake?
This blueberry buckle coffee cake is perfect on its own, but you can elevate your serving experience by pairing it with a light drizzle of lemon glaze or a scoop of vanilla ice cream. It also complements a strong coffee or a refreshing iced tea well, making it a great addition to any brunch spread.
How can I make this recipe gluten-free?
To make this blueberry buckle gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend you choose contains xanthan gum for the best texture. Additionally, you may want to adjust the baking time slightly, so keep an eye on it towards the end to avoid overbaking.
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).