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!
This recipe was originally written in July 2020 and has since been updated with new content, pictures, and a video.
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!
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.
- This cake stores great and can be made ahead.
- If anything, make this for the cinnamon streusel topping. It's so amazing.
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.
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 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.
Frequently Asked Questions
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!
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.
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.
Totally! Don't defrost them, just toss them in frozen. You might need to add a few extra minutes to the baking time. Frozen blueberries might turn your cake a little more purple, but that's ok!
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!
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!
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Blueberry Buckle Coffee 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
- ¼ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ⅓ cup all-purpose flour spooned and leveled
- ½ teaspoon cinnamon
- 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).
- 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.
- 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.
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