Blueberry Buckle Coffee Cake

Hello! Hope everyone is having a great weekend! We rearranged the bedroom yesterday. I can’t believe how much bigger it looks! It’s nice to make a change every now and then. Of course, the added bonus of moving furniture is you get to vacuum the WHOLE carpet. 🙂

Then, date night!


If I were a rich man!


I’m married to a comedian. Haha!


This is when I remembered to take a picture of dinner. It was delicious!

And then, the morning after…..


Blueberries! What a perfect way to enjoy a lazy weekend morning. A cup of coffee (or tea, if coffee isn’t your thing) and a warm, comforting slice of toasty, cinnamon-y coffee cake packed with fresh blueberries.


Blueberry Buckle Coffee Cake

1/3 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, softened

2 cups unbleached, all-purpose flour (or 1 1/2 cups unbleached, all-purpose flour & 1/2 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries

1. Preheat oven to 375 degrees.

2. Make the topping: mix the sugar, flour, and cinnamon in a small bowl. Cut or rub in the butter with the side of a fork, two knives, or your finger tips until it reaches a crumbly state. Set aside.

3. Make the batter: Blend the flour, baking powder, and salt together in a medium bowl. In a large mixing bowl, cream together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture, beginning and ending with the flour. Stir only enough to blend. Gently fold in the blueberries.

4. Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or cake tester or knife comes out clean.

5. Let the buckle cool for 10 minutes. Loosen the edges with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.


Recipe adapted from King Arthur Flour

– jennifer