Old‑Fashioned Blueberry Buckle
Streusel‑topped coffee cake bursting with fresh blueberries—perfect for breakfast or dessert.
Ingredients
- STREUSEL
- - ½ cup sugar
- - ⅓ cup all‑purpose flour
- - ½ tsp ground cinnamon
- - 4 Tbsp cold unsalted butter cubed
- - ½ cup chopped pecans or walnuts optional
- CAKE
- - 2 cups all‑purpose flour
- - 1 ¼ tsp baking powder
- - ½ tsp kosher salt
- - ½ tsp ground cinnamon
- - ¼ tsp ground ginger
- - 4 Tbsp unsalted butter softened
- - ¾ cup granulated sugar
- - 1 large egg
- - 1 tsp vanilla extract
- - ½ cup buttermilk
- - 3 cups fresh blueberries
Instructions
- Preheat oven to 375 °F. Grease 9‑inch cast‑iron skillet.
- Combine streusel ingredients; cut in butter to coarse crumbs; chill.
- Whisk flour, baking powder, salt, cinnamon, ginger.
- Cream butter & sugar; beat in egg and vanilla.
- Mix in half dry ingredients, then buttermilk, then remaining dry ingredients.
- Fold in blueberries; spread batter in skillet.
- Top with streusel; bake 40–45 min until golden.
- Cool 15 min; serve warm or at room temp.
Notes
- Use frozen berries straight from freezer.
- Add lemon zest for brightness.
- Store leftovers wrapped up to 4 days.
- Add lemon zest for brightness.
- Store leftovers wrapped up to 4 days.
