Blueberry Buckle Coffee Cake

Posted February 18, 2013 by admin


  • 1.5 Cups Flour
  • 1 cup Packed brown sugar
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/2 cup Butter or Margarine
  • 1 Egg, slightly beaten
  • 1/2 cup Buttermilk or sour milk
  • 1 tsp Vanilla
  • 1 1/2 Cups Blueberries
  • 1 t Powdered sugar


Grease 9 in. springform pan. (If you don’t have a 9 in. springform pan, use a 9 x1 ½ in. round baking pan. Just go down to 1 c. blueberries). Line the bottom with waxed paper. Flour the pan; set aside. In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender, cut in margarine or butter until resembles coarse crumbs. Make a well in the center of dry ingredients. In small mixing bowl combine eggs, sour milk, and vanilla. Add all at once to dry ingredients. Stir just till moistened. Spread batter in pan. Top with blueberries. Sprinkle crumb topping over blueberries. Bake at 350 for about 50 minutes or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto a plate and remove waxed paper. Immediately invert the cake again onto a serving plate. Sprinkle with powdered sugar.
Serve warm.
Yield: 10 servings
Crumb Topping: In mixing bowl stir together ¼ c flour and 2 T sugar. Cut in 2 T butter until mixture resembles coarse crumbs.