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    Home » Baked Goods » Cakes & Cupcakes

    Published: Apr 15, 2022 by Kelly Hamilton · This post may contain affiliate links

    Blueberry Buckle Coffee Cake

    Jump to Recipe Jump to Video

    Blueberry Buckle Coffee Cake gives you a tender cake bursting with fresh blueberries and topped with the best crumbly streusel topping. It's perfect for breakfast, brunch, or dessert!

    close up of a piece of blueberry buckle coffee cake on it's side surrounded by cut pieces of cake

    This recipe was originally written in July 2020 and has been updated with new content, pictures, and a video.

    Jump to:
    • Why You Should Make This Blueberry Buckle Coffee Cake
    • Recipe Ingredients
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more cake recipes?
    • 📖 Recipe

    Blueberry Buckle is one of my all-time favorite cake recipes that my mom has been making for as long as I can remember! This is her go-to recipe for basically any gathering, holiday, brunch, shower, or work party. It's perfect for dessert or breakfast!

    This super tender cake is filled to the brim with juicy blueberries that burst with every bite you take. The cinnamon streusel topping is soft and crumbly all at the same time and compliments the blueberries so perfectly. This cake is truly a masterpiece and I hope you make it!

    If you are a fan of coffee cake, you MUST try my Crumb Cake Donuts! If you are more of a blueberry lover, then these Blueberry Banana Muffins are the ones for you.

    Why You Should Make This Blueberry Buckle Coffee Cake

    • This cake is perfect for breakfast, brunch, or dessert. It's super versatile and is great year-round.
    • Comes together in under an hour!
    • No crazy ingredients are needed to make this cake, it's super simple.
    • If anything, make this for the cinnamon streusel topping. It's so amazing.

    Recipe 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.
    ingredients needed to make blueberry buckle coffee cake

    Step by Step Instructions

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

    Step 2: In a medium bowl whisk together the flour, baking powder, and salt. 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 overmix 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).

    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.

    step by step process. 1- creamed butter, sugar, and egg in a clear bowl. 2- batter after the milk and flour have been mixed in. 3- batter with blueberries spread into a pan topped with streusel topping.

    Frequently Asked Questions

    What is a Blueberry Buckle Cake?

    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 joe!

    Why did my blueberries sink?

    This cake batter is pretty thick so if you tossed your blueberries in flour, they shouldn't sink at all! If they did, you might have under-measured your flour or added too much liquid to the batter, making it thin.

    Can I double this recipe?

    Yes, you can! 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.

    Can I use frozen blueberries?

    Totally! Don't defrost them, just toss them in frozen. You might need to add a few extra minutes to the baking time. Frozen bluebs might turn your cake a little more purple, but that's ok!

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

    Tips and Tricks

    • line your baking sheet with parchment paper- this is my favorite baking hack. 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!

    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!

    piece of cake laid out on parchment paper with juicy blueberries and crumbly topping.

    Want to try more cake recipes?

    • Apple Bundt Cake
    • Black Velvet Cupcakes
    • Lemon Blackberry Bread
    • Chocolate Chip Loaf Cake

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    Blueberry Buckle Coffee Cake

    Kelly Hamilton
    This Blueberry Buckle Coffee Cake is a delicious and tender blueberry cake topped with a sweet, buttery crumble.
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Brunch, Dessert
    Cuisine American
    Servings 12 servings
    Calories 262 kcal

    Equipment

    • Mixing Bowl Set
    • Electric Hand Mixer
    • Silicone Spatula
    • Parchment Paper Sheets
    • 9x9 Baking Pan

    Ingredients
     
     

    Blueberry Cake

    • 2 cups all-purpose flour spooned and leveled
    • 2 teaspoon 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 tablespoon flour for tossing

    Streusel Topping

    • ¼ cup unsalted butter at room temperature
    • ½ cup granulated sugar
    • ⅓ cup all-purpose flour spooned and leveled
    • ½ teaspoon cinnamon
    Text Ingredients

    Instructions
     

    Blueberry Cake:

    • Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.
    • In a medium bowl whisk together the flour, baking powder, and salt. 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 overmix 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).

    Streusel Topping:

    • In a bowl, cut the butter and other ingredients together with a fork until it becomes crumbly. Sprinkle evenly on top of the cake.
    • 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.

    Video

    Notes

    • Fresh blueberries are best. Tossing them with a spoonful of flour keeps them evenly distributed throughout the cake.
    • If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.

    Nutrition

    Calories: 262kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 69mg | Fiber: 1g | Sugar: 24g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Reader Interactions

    Comments

    1. Lisa says

      February 04, 2023 at 6:42 am

      5 stars
      I JUST made this, this morning. Absolutely delicious. Its going to be my go to breakfast crumb cake.

      Reply
      • Kelly Hamilton says

        February 06, 2023 at 11:19 am

        So happy to hear you loved this cake, Lisa!

        Reply
    2. Sally says

      January 28, 2023 at 11:28 pm

      5 stars
      WOW 🤩
      This is one of the best things I have ever eaten 🥰🥰🥰🥰
      100/10 recommend!

      Reply
    3. Dominic says

      November 06, 2022 at 7:10 am

      if you doubled the recipe... would it be too much for a 9x13 Pyrex casserole dish?

      Reply
      • Kelly Hamilton says

        November 07, 2022 at 11:43 am

        Hi Dominic, doubling it should be good to go in a 9x13 pan!

        Reply
    4. Maddie says

      October 28, 2022 at 8:17 am

      5 stars
      So delicious! I used frozen wild blueberries and it still turned out great, I baked for 37 min instead of 35. The batter was super thick and I was worried I did something wrong but everything came together perfectly!

      Reply
      • Kelly Hamilton says

        October 28, 2022 at 4:27 pm

        Happy to hear you enjoyed this recipe, Maddie! The batter is quite thick, so you did nothing wrong there!

        Reply
    5. Sarah says

      September 19, 2022 at 6:12 am

      5 stars
      These are fantastic!! Wow! I’ll be making again.

      Reply
      • Kelly Hamilton says

        September 19, 2022 at 12:48 pm

        Thank you so much for trying this recipe, Sarah! So happy to hear you enjoyed it!

        Reply
    6. Rae says

      September 19, 2022 at 4:30 am

      Hi there! Can I swap whole milk for a dairy free alternative, like coconut or oat milk?

      Reply
      • Kelly Hamilton says

        September 19, 2022 at 12:50 pm

        Hi Rae, I haven't tested this recipe with anything other than whole milk, so I'm not 100% sure but it should be ok to swap! Might change the texture up a bit but overall should be okay.

        Reply
    7. Nikki says

      September 09, 2022 at 8:39 pm

      Can you swap fruit to apples?

      Reply
      • Kelly Hamilton says

        September 12, 2022 at 11:30 am

        Hi Nikki! I haven't tested this recipe with apples, but you should be able to! It might affect the baking time a bit, so just keep an eye out on your cake to see if it needs less/more time.

        Reply
    8. Yesenia says

      September 05, 2022 at 11:06 am

      5 stars
      OMG!! What a perfect and absolutely delicious recipe!! The only thing that I had trouble with is the cooking time. It took a good hour to bake or more! I will be making this again in the future…YUMMY!!

      Reply
      • Kelly Hamilton says

        September 12, 2022 at 11:27 am

        Thanks so much for trying this recipe, Yesenia! So happy to hear you enjoyed it!

        Reply
      • Jennie says

        September 13, 2022 at 9:48 am

        5 stars
        I had the same issue! I kept checking it and kept having batter on my tester! The recipe was incredible and my husband and his work friends LOVED it!

        Reply
        • Kelly Hamilton says

          September 19, 2022 at 12:48 pm

          Everyone's ovens are different which might be why it took a little longer! But happy to hear you enjoyed the recipe, thanks for trying!!

    9. Linda nelson says

      August 22, 2022 at 7:10 am

      Can you use 1% milk?

      Reply
      • Kelly Hamilton says

        August 22, 2022 at 7:50 am

        Hi Linda, 1% milk should work fine!

        Reply
    10. Liz McLain says

      July 12, 2022 at 8:35 pm

      5 stars
      This is amazing! I’m sure it will be my new favorite for fresh blueberries. Thank you so much for sharing this recipe.

      Reply
      • Kelly Hamilton says

        July 18, 2022 at 12:44 pm

        So happy to hear you enjoyed this cake, Liz!

        Reply
    11. Rodney Matthews says

      May 12, 2022 at 7:58 am

      I love this recipe! I just made it!
      However, I made one change become the batter is so thick.
      I spread the batter out and put the blueberries on top ( press them lightly into the batter, sprinkle on the topping and bake for 45 mins.

      Reply
      • Kelly Hamilton says

        May 13, 2022 at 1:41 pm

        So happy to hear you enjoyed this recipe, Rodney!

        Reply
    12. Sydney says

      April 14, 2022 at 8:55 pm

      5 stars
      I made this a few weekends ago and everyone loved it, they asked for me to make it again for Easter! Great recipe!

      Reply
      • Kelly Hamilton says

        April 15, 2022 at 2:12 pm

        Thanks so much for trying this recipe, Sydney! So happy to hear you loved it!

        Reply
    13. Leslie N. says

      January 04, 2021 at 6:36 pm

      5 stars
      Delicious! I made a double batch of these and they turned out great!! I really loved the Streusel topping!

      Reply
      • bakeandbacon says

        January 18, 2021 at 6:31 pm

        Thank you Leslie!! Happy to hear you loved it so much you made it twice!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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