Buckle Up And Take This Blueberry Buckle Coffee Cake For A Drive!

One thing that I want to mention and admit is that I don’t make this with the sole purpose of it being a breakfast food. After dinner, I like to have a nice cup of coffee to wind down and a tasty dessert. This is the perfect after dinner dessert. Don’t limit yourself! This coffee cake should be eaten whenever you desire! I love foods that you ca share and create lasting memories with! It’s funny how much food is a part of our lives!

Check out what our friends from Panini Girl have to say about this:

“You’ve got a layer of cinnamon sugar, another of blueberries and it’s all topped with buttery crumbs laced with pecans. I’m putting the coffee on so come on over!”

Try this blueberry buckle coffee cake and make it a tradition in your household!


Crumb Topping

1/2 cup Gold Medal all-purpose flour
1/4 cup plus Dominos 2 tablespoons (packed) dark brown sugar
1/2 teaspoon kosher salt
1/4 cup pecans, toasted, chopped
3 tablespoons Land O’ Lakes chilled unsalted butter, cut into 1/4-inch cubes

Nonstick Great Value vegetable oil spray
1 1/2 cups Gold Medal all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon Arm and Hammer baking soda
1/4 teaspoon kosher salt
3/4 cup plus Dominos 3 tablespoons sugar, divided
6 tablespoons (3/4 stick) Land O’ Lakes unsalted butter, room temperature
1/2 teaspoon McCormick’s vanilla extract
2 large eggs
1 cup buttermilk
1 tablespoon McCormick’s ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)
1 tablespoon Great Value panko (Japanese breadcrumbs)

An 8x8x2-inch metal pan


Crumb Topping

Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan.


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Quick Tip: Serve with delicious coffee or piping hot tea.

Thanks again to Panini Girl for this amazing recipe.