Blueberry Buckle Coffeecake for a Spa Weekend Getaway Part 2





My last post featured a bag of breakfast treats I made for my girlfriends to enjoy on a spa weekend getaway. I included fruit, fresh apple cinnamon scones, and blueberry buckle coffee cake.



I have been wanting to try this recipe for a while now, and this was the perfect occasion. The blueberry buckle came together quickly and baked up beautifully. It has the perfect amount of sweetness, not overly sweet, and a wonderful buttery crumb. I ended up bringing my blueberry buckle to the spa, and enjoyed it poolside while reading “Wildflower” by Drew Barrymore. (I highly reccomend the book; it’s a fun easy read with a lot of interesting stories about Drew’s life.) It was the perfect way to spend my relaxing spa day! I look forward to making this recipe again and again especially with fresh picked blueberries in July!


Blueberry Buckle Coffecake

1/3 cup (2 oz)  sugar
1/2 cup (2 oz) Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (2 oz)  (1/2 stick) butter
2 cups  (8 1/2 oz) Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 oz) sugar
1/4 cup (2 oz) (4 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1/2 cup (4 oz) milk
2 cups (10 oz) fresh or frozen blueberries
1. Preheat the oven to 375°F. Lightly grease an 8″ square, 9″ square, or 9″ round cake pan. If you use an 8″ square pan or round pan, make sure it’s at least 2″ deep.
2. To make the topping: Mix the sugar, flour, cinnamon, and salt 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. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
5. Pour the batter into the prepared pan. Sprinkle the topping over the batter.
6. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
7. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the 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.
Yield: about 12 to 16 servings.

Recipe Source: King Arthur Flour

Baking Tips:

*Toss the blueberries with 2 Tbs of the flour mixture before you fold them into the batter. This will prevent the blueberries from sinking to the bottom.

*Be sure your ingredients are at room temperature

*See my tips and techniques page on how to measure flour if you do not weigh your ingredients

Bake and Share Ideas:
  1. Make a special breakfast bag like I did and deliver it to a friend just because or bring it on your next getaway. A breakfast bag would be great to take to a friend or caretaker in the hospital, or to a friend who just had a baby in the hospital.
  2. Take a blueberry buckle coffee cake to your next brunch to share
  3. Enjoy some blueberry buckle with a cup of coffee or tea and friends!

12 thoughts on “Blueberry Buckle Coffeecake for a Spa Weekend Getaway Part 2

  1. I have a similar recipe we call Blueberry Streusel Coffee Cake. Same ingredients. It is one of our favorite breakfast treats as soon as the blueberries are in season locally. So delicioius. Love these kind of treats.

  2. Kim, as usual I love your recipe and your photos. Your friends must LOVE you! Lol. Have a great day! #HomeMattersParty

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