BLUEBERRY BUCKLE COFFEE CAKE (CLASSIC RECIPE)

A fantastic, super moist coffee cake that’s easy to make! Loaded with blueberries and topped with the best streusel topping – it’s coffee cake perfection, sure to be a go-to favorite! 

This family favorite coffee cake recipe is from King Arthur Baking  – this is not a sponsored post.

Ingredients

Streusel

• 1/3 cup granulated sugar
• 1/2 cup unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 4 Tablespoons butter, softened, at room temperature (I use salted butter)

Cake

• 2 cups unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 4 Tablespoons butter, softened, at room temperature (I use salted butter)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup milk, at room temperature (I use whole milk)
• 2 cups blueberries, fresh or frozen (I use fresh)

For the easy step-by-step directions and to print this awesome recipe, please head over to King Arthur! Be sure to read the rave reviews.

IMPORTANT TIPS

• The cake batter is thick! Do not be alarmed when you read “pour the batter into the prepared pan.”  This batter does not pour, you need to spoon it into the pan and use a spatula to spread it evenly.
• You can use an 8×8 or 9×9 baking pan (square or round),  just make sure your pan is at least 2 inches deep.