Name: Blueberry Buckle Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour (spooned and leveled); 2 tsp baking powder; ½ tsp salt; ¼ cup unsalted butter (at room temperature); ¾ cup granulated sugar; 1 large egg (at room temperature); ½ cup whole milk (at room temperature); 2 cups blueberries (+ 1 tbsp flour for tossing); ¼ cup unsalted butter (at room temperature); ½ cup granulated sugar; ⅓ cup all-purpose flour (spooned and leveled); ½ tsp cinnamon

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

ingredients needed to make blueberry buckle coffee cake

unsalted butter- I always like to use unsalted butter with my baked goods, but if you only have salted on hand I recommend omitting the salt that the recipe calls for.

whole milk- I recommend sticking with whole milk for this recipe instead of swapping for another milk!

blueberries- I prefer fresh for this recipe but frozen works too. No need to defrost the frozen blueberries, just toss them in frozen and give your cake an extra few minutes to bake.

Make the Cake

Step 1: Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.

Step 2: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. In a separate large bowl, use an electric mixer to cream sugar and butter together until smooth, about 1-2 minutes. Add the egg and mix until combined.

Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to over mix here.

Coat the blueberries with 1 tablespoon flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).

butter and sugar mixed together in a clear bowl

cake batter in pan with crumble on top before being baked.

Step 3: To make the streusel: In a bowl, cut the butter and other ingredients together with a fork until it becomes crumbly. Sprinkle evenly on top of the cake.

Step 4: Bake the cake at 375° for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes, and then remove it to a wire cooling rack.

Tips and Tricks

line your baking sheet with parchment paper- this is my favorite baking hack to ensure a clean removal of the cake after baking. Parchment paper sheets are my go-to in the kitchen- easy to use and cut to fit any pan!

spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.

toss blueberries in flour- this is another great baking trick. Getting a good coat of flour on your blueberries keeps them from sinking to the bottom of the cake!

double the recipe- Double the recipe and make it in a 9x13 baking pan. You will need to add a few extra minutes to your baking time, so be sure to keep a close eye on your cake while it bakes.

piece of cake on a white speckled plate with a piece of cake sitting on a fork.

Storing & Freezing

Blueberry buckle can be stored in an airtight container at room temperature for 2-3 days. The longer it sits the softer the crumble topping gets, so I suggest making it as close to when you want to eat it as possible! Eating it still warm out of the oven is next level, trust me.

To freeze, bake as directed, cool completely, and place in a very well-sealed container (or pre-cut slices and wrap in plastic wrap). Your cake will keep for a couple of months in the freezer and will still be wonderfully moist when you go back for a piece!