Blueberry Buckle
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Blueberry Buckle
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This Blueberry Buckle coffee cake is bursting with berries and topped with brown sugar streusel. So moist and made with healthy ingredients!
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Ingredients
For the Blueberry Coffee Cake:
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour or regular whole wheat flour
- ½ cup granulated sugar
- 1 tablespoon baking powder I recommend aluminum free
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups blueberries fresh or frozen (If using frozen, do not thaw)
- zest of 1 small lemon
- ½ cup, plus 1 tablespoon nonfat milk or milk of choice
- 1 large egg
- ¼ cup unsalted butter melted, or canola oil
For the Crumb Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter diced
- ¼ cup walnuts chopped
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Instructions
- Preheat oven to 425 degrees F. Lightly coat an 8x8 inch pan with cooking spray, line with parchment paper, then coat once more. Set aside.
- In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, cinnamon, and salt. Gently fold in blueberries and lemon zest.
- In small, separate bowl, whisk together the milk, egg, and butter. Add to the flour and blueberry mixture. Stir by hand with a wooden spoon, just until combined. The batter will be very thick. Scrape into the prepared pan and spread into an even layer.
- Prepare the crumble topping: In a small bowl, combine the flour, brown sugar, and cinnamon. With a fork (or your fingers), cut in the butter, combining until the mixture resembles coarse crumbs. Mix in the walnuts.
- Sprinkle crumble mixture evenly over the top of the batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Notes
- TO STORE. Store leftover coffee cake at room temperature for up to 4 days.
- TO REHEAT. Rewarm leftover slices in the microwave or tent loosely with foil and reheat in the oven at 350 degrees F. For the best leftover experience, serve rewarm slices topped with a little butter.
Nutrition Information
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Serving
1(of 9)
Calories
200kcal
(10%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
6g
(9%)
Cholesterol
21mg
(7%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 18x8-inch pan (9 large slices)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1(of 9) | |
| Calories | 200kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Cholesterol | 21mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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