Delicious coffeecake. Similar to a blueberry buckle yet has its own unique twist. Recipe dates back to the 1920's. Fresh, frozen or canned blueberries may be used, but be sure to drain them first.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

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  • In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.

  • In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.

  • Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.

Nutrition Facts

350 calories; protein 4.9g 10% DV; carbohydrates 52.7g 17% DV; fat 13.9g 21% DV; cholesterol 75.5mg 25% DV; sodium 415mg 17% DV. Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2007
I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and could have done more). Second: I used buttermilk. Third: I added in almond extract to the cake batter part (about 1/2 tsp). Fourth: I used more blueberries than called for. It was divine! I did have to cook it a touch longer, could have been due to more blueberries, but I don't mind. It's SO good! Thanks for a great recipe! Read More
(87)

Most helpful critical review

Rating: 3 stars
07/20/2006
I thought this was yummy but it didn't knock my socks off. In fact it is the only baked good I have ever taken into work that had leftovers at the end of the day. I think there are similar recipes that are just as tasty and don't involve beating up egg whites Read More
(6)
216 Ratings
  • 5 star values: 161
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/25/2007
I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and could have done more). Second: I used buttermilk. Third: I added in almond extract to the cake batter part (about 1/2 tsp). Fourth: I used more blueberries than called for. It was divine! I did have to cook it a touch longer, could have been due to more blueberries, but I don't mind. It's SO good! Thanks for a great recipe! Read More
(87)
Rating: 5 stars
08/17/2003
This one is headed for the Allrecipes Hall of Fame!!! This was so good. It was easy didn't have any complicated ingredients (I had everything in my kitchen and it's not even that well stocked at the moment) and tasted so good. We had it with coffee this morning. I made it for Father's Day breakfast. It had a simple old-fashioned very slight sweetness not the sickening sweetness of store-bought blueberry muffins for example. I did as someone suggested and added a little cinnamon to the topping but I suspect this would have been just as terrific without that addition. This is one of those recipes I'll grab when I need a tasty dessert for a party potluck housewarming or whatever! Infact my new neighbor is 9 monthes pregnant and I can't wait until she has the baby so I can rush over with some Blueberry Boy Bait and say Congratulations:):):) Thanks so much! Read More
(32)
Rating: 5 stars
09/07/2003
This was excellent. Next time I will try a little cinnamon in the 3/4C. saved topping. Maybe a few more berries. Read More
(27)
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Rating: 5 stars
07/10/2005
Yummy! I added 1 tsp. vanilla to the batter, plus 1 tsp. of cinnamon to the topping. Also used 2 c. of blueberries. Everyone loved it. Read More
(25)
Rating: 5 stars
07/18/2003
This was wonderful. My family made me make it twice in one weekend!!!! Read More
(17)
Rating: 4 stars
10/17/2003
You would think it's too hot to be running the oven in Phoenix in July, but for this recipe it was worth it. Take advantage of the short blueberry season for this, no matter how hot it is outside, and use an entire pint box of blueberries. Really good "coffee cake" style product, I only added some Mexican vanilla to the liquid ingredients. I'm sure this would be good with raspberries or blackberries also. It was excellent served warm with a scoop of homemade blueberry ice cream, too, but can stand alone just fine. Thank you, Hannah! PS: Best recipe name I've seen! Read More
(17)
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Rating: 5 stars
11/05/2006
This recipe is fabulous! I did add 1 teaspoon of vanilla to the cake and cinnamon to the topping. As suggested by others I increased the blueberries to 2 cups. I used frozen blueberries that were thawed. I mixed the blueberries in some flour and sugar before putting them on the batter and had no problem with sinking or bleeding. The cake was so light and just sweet enough! Read More
(13)
Rating: 5 stars
01/26/2003
It was really good and not too sweet! Very easy to make too! Definitely a keeper! Read More
(12)
Rating: 5 stars
05/16/2004
OH BOY! This is wonderful. Just took it to church for after service and it is gone. Instead of using a 9X13, I used a greased and floured bundt pan and baked it for 55 minutes which is perfect. Also used 2 cups of frozen blueberries that were thawed, rinsed, drained well, sprinkled and tossed with a little sugar. This way they did not run into the batter. Layered batter, blueberries, batter, blueberries, batter. After baking, cooled for 8 minutes then turned out onto a cooling rack. It came right out without sticking. A dream of a recipe in all ways! Read More
(10)
Rating: 3 stars
07/20/2006
I thought this was yummy but it didn't knock my socks off. In fact it is the only baked good I have ever taken into work that had leftovers at the end of the day. I think there are similar recipes that are just as tasty and don't involve beating up egg whites Read More
(6)