They were so excited to hear that we would be making blueberry buckle. Or rather, they were so excited to hear that we had fresh blueberries in the fridge.
They weren't much help. They were too busy greedily stuffing as many berries into their fat little cheeks as possible. And I thought I had two little chefs in the making.
There were barely any blueberries left for the cake! I had to fight them off with my whisk to salvage the two cups of berries needed for this recipe.
Matthew would like to point out to everyone that blueberries have holes.
By the time we popped this cake in the oven, my counters were soiled with blueberry juice and several berries were squashed on the floor. Not to mention, the two kiddos had purple-stained mouths and cheeks. But they were happy and we were having fun.
An hour later, we all sat down to enjoy a breakfast feast celebrating Paul (the "Alpha Male", "Big Buck", "Keeper of the Charcoal Flame", and all-around-wonderful husband and father). Paul had specifically requested blueberry buckle because it is his favorite coffeecake. I knew we were a match made in heaven, for blueberry buckle is also my favorite breakfast ever. We have tried several recipes for blueberry buckle over the years, and this is hands-down our absolute favorite. The moist buttermilk cake is chock-full of juicy blueberries and topped with a salty-sweet walnut crumb topping that is deliciously addicting. Emma ate the crumb topping off her cake first - it was her favorite part!
Looking for the perfect breakfast treat? Seriously, this is it.
barely adapted from Baking from My Home To Yours
For the Crumb Topping:
5 tablespoons unsalted butter, at room temperature
1/4 cup white sugar
1/3 cup (packed) light brown sugar
1/3 cup flour
1/4 teaspoon salt
1/2 cup chopped walnnuts
For the Cake:
2 cups fresh blueberries
2 cups plus 2 teaspoons all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2/3 cup sugar
Zest of 1 lemon
6 tablespoon unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat the oven to 350 degrees with a rack in the center position. Grease an 8x8 glass pan.
To make the crumbs: pulse together the butter, white sugar, brown sugar, flour, and salt in the bowl of a food processor until the mixture forms clumps and holds together when pressed. Remove to a medium bowl, stir in the walnuts, cover with plastic wrap, and refrigerate until ready to use. The crumb mixture can be made up to three days in advance.
To make the cake: Toss the blueberries with the 2 teaspoons of flour and set aside. Rub the lemon zest into the 2/3 cup sugar until fragrant and the lemon oils have been released.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat the butter in the bowl of a stand mixer until smooth. Add the sugar and beat until cream, scraping down the sides as necessary. Add the eggs, one at a time, beating well before adding the next. Beat in the vanilla.
Turn the mixer to the lowest speed and add the flour mixture in three additions alternating with the buttermilk (start and end with the flour). When the flour is just moist, turn off the mixer and fold the blueberries into the batter gently. Scrape the batter in to the prepared pan. Top evenly with the reserved crumb mixture and press down very slightly to adhere them to the batter.
Bake in the preheated oven for 55-60 minutes. Be careful not to overbake! When a small knife inserted into the center comes out clean, the cake is ready! Allow cake to cool until just warm before serving or, if you're anything like us, don't wait that long and dig right in!