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Blueberry Muffin Buckle Cake

A delightful blend of muffin and coffee cake featuring tender cake, juicy blueberries, and a crunchy cinnamon crumb topping, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature cut into pieces
  • 2 tablespoons butter, room temperature cut into pieces
Cake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 3/4 cup milk whole or 2% is fine
  • 1 large egg
  • 2.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/2 cups fresh blueberries
Glaze
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons milk

Method
 

Preparation
  1. Preheat the oven to 375°F and spray a 9-inch square baking pan with nonstick spray.
  2. In a large bowl, combine the crumb topping ingredients and mix until crumbly and holds together when squeezed.
Mixing Cake Batter
  1. In a large bowl, whisk together the dry cake ingredients.
  2. Add the wet ingredients and stir until just combined, avoiding overmixing.
Assembly and Baking
  1. Gently fold in the blueberries into the batter.
  2. Spread the batter evenly in the prepared pan and sprinkle the crumb topping over the top.
  3. Bake for 45 minutes or until a toothpick inserted comes out clean.
Cooling and Glazing
  1. Cool in the pan for 10 minutes before transferring to a wire rack.
  2. Prepare the glaze by whisking together the glaze ingredients until smooth and drizzle over the cooled cake.

Notes

For the best flavor, use stick butter for the crumb and whole milk for a richer crumb. This cake stores well and can be frozen in portions.