Description
At its heart, this recipe is a celebration of texture. Unlike a standard muffin or a light sponge, a buckle is designed to be sturdy. The Skillet Blueberry Buckle Coffee Cake uses a higher ratio of fruit to batter, ensuring that every single bite is packed with the tart explosion of blueberries. By using a skillet, you achieve a unique heat distribution that creates a slightly crisp, caramelized edge around the perimeter of the cake, while the center remains soft and tender.
Ingredients
Cake
½ cup unsalted butter, softened
¾ cup sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup milk
2 cups fresh blueberries (or frozen, not thawed)
Streusel Topping
½ cup all-purpose flour
â…“ cup brown sugar
½ tsp cinnamon
¼ cup cold butter, cubed
Instructions
Prep
Preheat oven to 350°F (175°C). Grease a 10-inch oven-safe skillet (cast iron works great).Make the batter
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.Dry + wet
In a bowl, whisk flour, baking powder, and salt. Add to the butter mixture alternately with milk, mixing just until combined.Blueberries
Gently fold in blueberries. Spread batter evenly in the skillet.Streusel
Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle generously over the batter.Bake
Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.Cool & serve
Let cool slightly. Serve warm or at room temperature.
Notes
This classic blueberry buckle is best enjoyed slightly warm, when the cake is tender and the streusel is crisp. Fresh blueberries give the brightest flavor, but frozen work just as well, making this an easy, year-round coffee cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~360 kcal
Keywords: Cast iron blueberry coffee cake, Easy blueberry buckle recipe, Rustic blueberry crumb cake, Skillet fruit buckle dessert