Michigan Blueberry Buckle
A dense, buttery coffee cake studded with fresh blueberries and topped with a cinnamon streusel, using berries from Michigan's western fruit belt.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •9-inch square baking pan
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 13
- carbs
- 42
- protein
- 4
- calories
- 300
Instructions
- 1
Preheat your oven to 375°F. Grease a 9-inch square pan.
- 2
Whisk the flour, sugar, baking powder, and salt together.
- 3
Work in the softened butter. Mix in the egg and milk until a thick batter forms.
- 4
Gently fold in the blueberries.
- 5
Spread the batter evenly into the prepared pan.
- 6
Rub the brown sugar, cinnamon, and cold butter with your fingers until crumbly. Scatter over the batter.
- 7
Bake for 40 to 45 minutes until a toothpick comes out clean and the top is golden.
- 8
Let it cool for at least 15 minutes before slicing.
Chef's tips
Toss the blueberries in a spoonful of flour before folding them in so they do not sink. Fresh Michigan blueberries peak in July and August.
Storage
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Reheating
Warm individual pieces in a 300°F oven for 8-10 minutes.
Common mistakes to avoid
- •Overmixing the batter, which makes the cake tough.
- •Thawing frozen berries first, which bleeds too much color into the batter.
Serving suggestions
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