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.

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

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.

ingredients needed to make blueberry buckle coffee cake

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.
butter and sugar mixed together in a clear bowl
batter mixed together in a clear bowl
cake batter in pan with crumble on top before being baked.

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.

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

Need Another Coffee Cake Recipe?

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Rich Chocolate Coffee Cake with Easy Streusel Topping
side of coffee cake so you can see the orange cake and orange streusel layer.

Moist Orange Coffee Cake with Cinnamon Streusel
slice of pumpkin coffee cake on a plate with a fork taking a bite from it.

Pumpkin Spice Coffee Cake with Pumpkin Pie Streusel Topping
square slice of coffee cake with icing drizzled on top surrounded by other slices.

Easy Caramel Coffee Cake (using Store-Bought Caramel)

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4.96 from 87 reviews

Moist Blueberry Buckle Cake with Cinnamon Streusel Topping

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Kelly Nash
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.
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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. 
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
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