Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Brown sugar, packed
- ½ cup Butter, softened
- 2 Eggs, large
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 cups Fresh blueberries
- ½ cup Sour cream
- 1 cup Chopped nuts, optional
- ¼ cup Quick oats for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine flour, baking powder, salt, and cinnamon in a separate bowl.
- Add the flour mixture alternately with milk to the creamed mixture, starting and ending with flour mixture.
- Fold in sour cream, blueberries, and chopped nuts if using.
- Pour batter into the prepared pan and sprinkle quick oats on top.
- Bake 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then remove springform sides and cool completely on a wire rack.
- Serve with coffee or tea and store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- This blueberry buckle coffee cake makes an excellent treat for family gatherings or a cozy morning. Adjust nuts as preferred or omit for nut-free version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg