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Pioneer Woman Blueberry Buckle Coffee Cake

Pioneer Woman Blueberry Buckle Coffee Cake - recipe card
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A tender, buttery coffee cake studded with juicy blueberries and topped with a crisp, cinnamon-spiced streusel. This blueberry buckle balances a moist, cakey crumb with a sweet, crunchy topping, making it a perfect brunch centerpiece or afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup (half stick) unsalted butter, softened
  • 1 large egg
  • 1/2 cup full-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh blueberries (or frozen, not thawed)
  • For the streusel topping: 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease an 8-inch square baking dish or a 9-inch round pie plate with butter or nonstick spray. Proper preheating ensures even baking and a tender crumb.
  2. In a large mixing bowl, cream together 1/4 cup softened unsalted butter and 1/2 cup granulated sugar using a hand mixer or wooden spoon until light and fluffy, about 2 minutes. The mixture should be pale and aerated, which traps air for a soft cake.
  3. Add 1 large egg, 1/2 cup full-fat Greek yogurt, and 1/2 teaspoon vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth, scraping down the sides of the bowl. The yogurt adds moisture and subtle tang, replacing oil.
  4. In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Whisking aerates the flour and distributes the leaveners evenly.
  5. Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula or spoon just until no streaks of flour remain. Do not overmix, or the cake will become tough. The batter will be thick and somewhat sticky.
  6. Gently fold 1/2 cup fresh blueberries into the batter with a few light strokes. If using frozen blueberries, do not thaw them first; add them straight from the freezer to prevent color bleeding.
  7. Spread the batter evenly into the prepared baking dish using a spatula. The batter is thick, so take your time to smooth it to the edges.
  8. In a small bowl, prepare the streusel topping: combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon. Stir until well mixed.
  9. Pour 2 tablespoons melted unsalted butter over the streusel mixture and stir with a fork until coarse crumbs form. The mixture should look like wet sand and hold together when pinched.
  10. Sprinkle the streusel evenly over the batter in the dish. Avoid pressing it into the batter; the crumbs should stay on top to create a crunchy crust as it bakes.
  11. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown, the streusel is set, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. If the top browns too quickly after 30 minutes, tent loosely with foil.
  12. Remove the coffee cake from the oven and let it cool in the dish on a wire rack for at least 20 minutes before slicing. Cooling allows the structure to set, preventing a crumbly mess when you cut into it.
  13. Slice into 4 equal portions using a sharp knife. Serve warm or at room temperature. For an extra indulgence, pair with a dollop of whipped cream or a dusting of powdered sugar.
  14. Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a 300°F / 150°C oven for 5 to 8 minutes, until the topping crisps again.

Notes

Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 300°F / 150°C oven for 8 minutes to restore crispness. Microwave reheating will soften the streusel.

Nutrition

Keywords: Pioneer Woman blueberry buckle coffee cake, blueberry coffee cake, blueberry buckle, streusel coffee cake, American brunch, fresh blueberry dessert, cinnamon streusel, coffee cake recipe

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