DessertBreakfastBrunch

Huckle Buckle Coffee Cake

Name: Huckle Buckle Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 9 servings
Cuisine: american
Ingredients: 0.75 cup granulated sugar; 0.25 cup unsalted butter softened; 1 pcs egg large; 0.5 cup milk; 2 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 2 cup blueberry fresh or frozen; 0.5 cup granulated sugar; 0.33 cup all-purpose flour; 0.5 tsp ground cinnamon; 0.25 cup unsalted butter cold and cubed

A simple, single-layer cake loaded with fresh blueberries and topped with a sweet, buttery cinnamon streusel. This classic American coffee cake has a tender, moist crumb and is perfect for breakfast, brunch, or an afternoon snack.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 9
Difficulty: Easy
Per serving: 346 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Cake Batter

0.75 cupgranulated sugar
0.25 cupunsalted butter, softened
1 pcsegg, large
0.5 cupmilk
2 cupall-purpose flour
2 tspbaking powder
0.5 tspsalt
2 cupblueberry, fresh or frozen

Streusel Topping

0.5 cupgranulated sugar
0.33 cupall-purpose flour
0.5 tspground cinnamon
0.25 cupunsalted butter, cold and cubed

Equipment

8-inch square baking pan · spatula · wire rack · mixing bowl · electric mixer · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease an 8-inch square baking pan.
About 5 min
Cook’s note: You can line the pan with parchment paper with an overhang for easy removal of the cake later.
2
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar for the cake batter until the mixture is light and fluffy.
About 3 min
Cook’s note: This step incorporates air into the batter, which helps create a tender cake.
3
Beat in the egg until it is fully incorporated.
About 1 min
4
Pour in the milk and mix on low speed until just combined. The batter may look slightly curdled, which is normal.
About 1 min
5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for the batter.
About 1 min
6
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
About 1 min
Cook’s note: Overmixing can develop the gluten in the flour, resulting in a tough cake.
7
Gently fold the blueberries into the batter with a spatula.
About 1 min
Cook’s note: If using frozen blueberries, do not thaw them first to prevent them from bleeding color into the batter.
8
Spread the batter evenly into the prepared baking pan.
About 1 min
9
In a small bowl, combine the sugar, flour, and cinnamon for the streusel topping.
About 1 min
10
Add the cold, cubed butter and use your fingertips or a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs.
About 2 min
Cook’s note: Keeping the butter cold is key to a crisp streusel topping.
11
Sprinkle the streusel topping evenly over the surface of the cake batter.
About 1 min
12
Bake for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
About 45 min
Cook’s note: Check the cake around the 40-minute mark, as oven temperatures can vary.
13
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
About 20 min

Per serving

Nutrition

54%Score

Calories: 345.8kcal
Protein: 4.6g
Carbs: 57.2g
Fat: 11.4g
Fibre: 1.7g
Sugar: 31.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

Serve at room temperature or warm individual slices in the microwave for 15-20 seconds.