This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. It’s a wonderful coffee cake to serve at your next brunch!
For the Cake:
butter or oilfor greasing the pan
7.5ozall-purpose flour, by weight(1.5 cups, measured)
12ozfrozen blueberries(3 cups*)
For the Topping:
Preheat the oven to 375 degrees F. Grease an 8×8 pan with butter or oil.
In a large bowl, whisk to combine the flour, baking powder, salt, and ground ginger. Set aside.
In a bowl with a mixer, cream together the butter and sugar on medium speed for about 1 minute. Add the egg and beat until incorporated, about 30 seconds. Turn the mixer down to low, and alternate adding 1/2 of the flour mixture and 1/2 of the buttermilk. Repeat until the flour and buttermilk have almost been completely incorporated, then stir in the blueberries. Pour this mixture into your 8×8 pan.
To make the topping, use a fork to combine the sugar, flour, cinnamon, and melted butter. Stir until clumps form, then scatter the clumps on top of the cake. Bake the buckle for about 45-50 minutes, until a toothpick inserted into the center comes out without any raw batter (blueberry juice is fine). Let the cake cool completely, then enjoy!
*You may use fresh blueberries instead of frozen, but I like that the frozen blueberries don’t get smashed while mixing everything together.