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A piece of blueberry buckle with crumb topping.

High Altitude Blueberry Buckle Coffee Cake

Heather Smoke
This blueberry buckle coffee cake is moist and tender, full of juicy blueberries, and topped with buttery cinnamon streusel.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 6 votes
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings9

Ingredients
 

Streusel Topping

  • 1 cup all-purpose flour, fluffed, spooned and leveled
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ tsp ground cinnamon
  • tsp coarse Kosher salt (if using table salt, use half the amount)
  • 5 tbsp unsalted butter, melted

Cake Batter

  • 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
  • ¾ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ cup whole milk
  • ¼ cup sour cream
  • 2 tsp vanilla extract
  • ¼ cup unsalted melted butter or vegetable oil
  • 1 large egg
  • 2 cups fresh blueberries

Instructions
 

Getting Ready

  • Preheat the oven to 350 F and position a rack in the center of the oven.
  • Spray a 9x9 baking pan with non-stick spray or brush it lightly with softened butter.

Streusel

  • In a bowl, combine the flour, granulated sugar, brown sugar, cinnamon and salt.
  • Add the melted butter, and stir until moist and crumbly. Set aside.

Cake

  • In a bowl, sift together the flour, sugar, baking powder, salt and spices.
  • In another bowl, whisk together the milk, sour cream, vanilla, melted butter/oil and egg.
  • Add the wet ingredients to the dry, and stir everything together with a spatula, into a thick batter. When the batter is mostly combined, but there are still a few floury streaks, fold in the blueberries.
  • Spread the batter into the prepared pan and sprinkle with the streusel topping, breaking up the bigger crumbles into smaller ones so it's evenly distributed.
  • Bake on the center oven rack for about 45 minutes, until a cake tester in the center comes out clean.
  • Cool on a wire rack for about 30 minutes, then serve warm.

Notes

This coffee cake is just as good leftover as it is baked fresh!  Bake it the night before to make the next morning easier, and just rewarm slices for 15-20 seconds in the microwave for that soft, warm, just-baked texture.
Store leftover coffee cake in an airtight container for up to 2 days, or refrigerate for up to 5 days.
This recipe can also be doubled, and baked in a 9x13 pan.  Bake for a little longer and test the center for doneness.
Keyword Blueberry Buckle, Coffee Cake, High Altitude
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