Blueberry Buckle Recipe
Our house made blueberry coffee cake topped with vanilla glaze and garnished with fresh berries and mint.
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Ingredients
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Cake Ingredients
Topping Ingredients
Glaze Ingredients
Garnish Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 0.5 tsp of salt.
- 3
Cream Butter and Sugar
In another bowl, cream together 0.5 cups of unsalted butter and the remaining granulated sugar until fluffy.
- 4
Add Eggs and Milk
Add 2 large eggs, 0.5 cups of milk, and 1 tsp of vanilla extract to the butter-sugar mixture and mix until combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in 2 cups of fresh blueberries.
Topping Preparation
- 6
Prepare Topping
In a small bowl, mix 0.5 cups of brown sugar, 0.5 cups of all-purpose flour, and 1 tsp of ground cinnamon. Cut in 0.25 cups of unsalted butter until the mixture resembles coarse crumbs.
Baking
- 7
Assemble and Bake
Pour the blueberry cake batter into the prepared baking pan, spreading it evenly. Sprinkle the topping mixture over the batter. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Glaze Preparation
- 8
Make the Glaze
In a medium bowl, whisk together 1 cup of powdered sugar, 2 tbs of milk, and 0.5 tsp of vanilla extract until smooth.
Serving
- 9
Serve the Buckle
Once the cake has cooled, drizzle the glaze over the top. Garnish with 0.5 cups of fresh blueberries and mint leaves as desired. Cut into squares and serve.
