Moist Blueberry Buckle Cake with Cinnamon Streusel Topping
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This Blueberry Buckle Cake gives you a tender, moist cake bursting with fresh blueberries and topped with the best crumbly, buttery streusel topping. It’s perfect for breakfast, brunch, or dessert! Made with simple ingredients & in less than an hour, this cake is perfect to bring to your next gathering with family and friends.
Blueberry Buckle is one of my all-time favorite cake recipes that my mom has been making for as long as I can remember- I’ve been eating this cake for probably 25+ years! This is her go-to recipe for basically any gathering, holiday, brunch, shower, or work party. It’s perfect for dessert or even a brunch!
This super tender cake is filled to the brim with juicy blueberries that burst with every bite you take. The simple streusel topping is the star of the show- it’s soft and crumbly all at the same time and compliments the blueberries so perfectly. This cake is truly a masterpiece and I hope you love it as much as my family does!
What is a Blueberry Buckle?
A buckle is technically a coffee cake that has added fruit and a streusel topping, just like this one! Buckles got their name because after the cake bakes it falls on top, or “buckles”. You can totally call this a blueberry coffee cake if you prefer! I love to eat mine with a warm cup of coffee to start the day off right.
Simple Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- 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 9×9 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 tbsp flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).
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 9×13 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.
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Moist Blueberry Buckle Cake with Cinnamon Streusel Topping
Ingredients
Blueberry Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 tsp (2 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 (1) large egg, at room temperature
- 1 tsp vanilla extract
- ½ cup (122 g) whole milk, at room temperature
- 2 cups (296 g) blueberries , + 1 tbsp flour for tossing
Streusel Topping
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ⅓ cup (41.67 g) all-purpose flour, spooned and leveled
- ½ tsp (0.5 tsp) cinnamon
Equipment
Instructions
Blueberry Cake:
- Preheat the oven to 375° F. Line a 9×9 baking dish with parchment paper and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
- In a separate large bowl using an electric mixer or stand mixer with a paddle attachment, cream sugar and butter together until smooth, about 1-2 minutes. Add the egg and vanilla, mixing until just combined. Use a rubber spatula to scrape down the sides of the bowl as needed.¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 tsp vanilla extract
- 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.½ cup whole milk
- Coat the blueberries with 1 tbsp flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).2 cups blueberries
Streusel Topping:
- In a bowl, cut the butter and other ingredients together with a fork or pastry cutter until it becomes crumbly. Sprinkle evenly on top of the cake.¼ cup unsalted butter, ½ cup granulated sugar, ⅓ cup all-purpose flour, ½ tsp cinnamon
- 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.
Notes
- If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.
- This cake can be stored in an airtight container at room temperature for 2-3 days.
- 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. Allow it to sit at room temperature to defrost.
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The Buckle is delicious!
All of the continued adds are horrible, you cannot see or read the recipe!!
Happy to hear you enjoyed this recipe, Nancy! The ads on my free recipe website are how I make a living for me and my family- so thank you for your support!
DELICIOUS! I’ll be making this often. My entire family loved it!
So happy to hear you enjoyed this cake, Virginia!
Can this be frozen?
Definitely! Just let the cake cool completely first. Then slice and store in a freezer-safe container, or wrap in saran wrap and then tinfoil.
I make this often & love it! Would like to make this GF and freeze…is there anything I need to do differently in order to accomplish this? Thanks
Hi Deb, so glad to hear you enjoy this cake! I haven’t tried making this GF before, but I would suggest using a 1:1 flour substitute. It might change the texture a bit! Freezing the cake is very easy, just let it cool completely first before storing. I like to slice mine into pieces and place in a freezer safe container or bag. You could also wrap in saran wrap, then foil.
I am a professional pastry chef and was looking for a nice coffee cake recipe. I found this and decided to try it out, even after already finding the quantities a little off before I started. Still I gave it a try. The crumble and the blueberries are nice but the cake part is flavorless and dry. I hate to leave bad reviews, but I recommend you try out another recipe.
Hi Lisa- so sorry to hear you didn’t enjoy this cake! I haven’t gotten any feedback about the quantities being wrong, or that the cake is dry.It’s always pretty moist for me, and I bake this for almost every holiday/multiple times a year! I would check your oven temperature or the pan you used, they can sometimes dry out a cake. Thanks!
I’ve made this already a lot of times and it’s always a hit! Simple and delicious blueberry cake recipe! Thank you.
So happy to hear you enjoy this cake, Lydia! Thanks for trying it!
My family thoroughly enjoyed it when I made it yesterday for the first time. Plan to make it again but a bigger portion! Thank you for the recipe.
So happy to hear you enjoyed this cake, Ayesha! Thanks for giving it a try!
This was absolutely delicious. I never write reviews for things but honestly was the easiest recipe and so flavorful, simple, and delicious. My new favorite blueberry recipe!
Hi Emily, so happy to hear you enjoyed this!
Delicious! I’ve made it this a number and of times and always great!
I have made this several times now! So easy and delicious 😋 thanks for a fantastic recipe!!!
So happy to hear you love this recipe, Angela!
Absolutely the best recipe ever for Buckle! We have an incredible amount of blueberries this year, and this is the 3rd time I’m making it this week! It never lasts 24 hours!
So happy to hear this, Lisa! Enjoy!