Blueberry Buckle Coffee Cake
This Blueberry Buckle Coffee Cake with a crumbly streusel topping is moist, filled with juicy blueberries paired with the perfect amount of sweet. Is there anything more mouth-watering than the smell of a warm cinnamon and buttery cake being pulled out of the oven? This classic Blueberry Buckle recipe stirs up that comfort-food memory from your grandmother’s kitchen with the cinnamon, butter and brown sugar combination that feels, smells and tastes like home.
Ingredients
- 2 cups Flour
- ¾ cups Sugar
- ¼ cup Oil
- ¾ cup Milk
- 2 ½ tsp Baking powder
- ¾ tsp Salt
- 1 Egg
- 1 cup Blueberries Fresh or Frozen
Topping Ingredients
- ¼ cup Brown sugar
- ¼ cup White sugar
- ½ cup Oatmeal
- 1 tsp Cinnamon
- ¼ cup Butter softened
Instructions
- Combine all your ingredients (flour, sugar, oil, milk, baking powder, salt and egg) except for the blueberries
- Stir until completely mixed together. Then carefully fold in your blueberries.
- Pour into a greased 9x9 pan
- Set aside the cake batter pan.
- In a medium mixing bowl, you’ll make the topping mixture. Add the brown sugar, white sugar, oatmeal and cinnamon. Stir until everything is mixed together.
- Add in the softened butter and mix until you have a crumbly topping
- Sprinkle the topping mixture over the cake batter
- Bake at 375 degrees for 45-50 minutes