A delightful, moist coffee cake packed with fresh blueberries and topped with a buttery, cinnamon crumb topping. Perfect for breakfast, brunch, or dessert.
Preparation time
20min
Cooking time
50min
Ingredients
9 Servings
- 240 g all-purpose flour
- 60 g all-purpose flour
- 2 tsp baking powder
- 150 g blueberries
- 50 g brown sugar
- 1 egg
- 1 tsp ground cinnamon
- 120 ml milk
- 0.5 tsp salt
- 150 g sugar
- 115 g unsalted butter
- 30 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch square baking pan.
Step 2
In a medium bowl, whisk together 240g of flour, baking powder, and salt.
Step 3
In a large bowl, cream together 115g of butter and 150g of sugar until light and fluffy.
Step 4
Beat in the egg and vanilla extract until well combined.
Step 5
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture.
Step 6
Gently fold in the blueberries and spread the batter into the prepared baking pan.
Step 7
In a small bowl, combine the brown sugar, cinnamon, and 60g of flour. Cut in the 30g of butter until the mixture is crumbly.
Step 8
Sprinkle the crumb topping evenly over the batter.
Step 9
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the buckle to cool in the pan before serving.