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.
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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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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Loved this recipe. Am making it again a week later! Loved the topping. The cake was moist and flavorful! 10 out of 10!
So happy to hear you enjoyed this recipe, Carol!
Very delicious! I pinned and definitely will make it again!
Glad you enjoyed this cake, Kathi! Thanks for trying it!
Turned out excellent! definitely a favorite!
So happy to hear you enjoyed this, Terri!
Lost my over 30 yr. old recipe card for this. your recipe tastes exactly like I remember! Heavenly! Thanks!
So happy to hear you enjoyed this, Ellen!
Absolutely wonderful! I’ve made this cake now 4 times this week because it was so good my husband wanted to take it to work and my son wanted one and my father! Everyone wants the recipe!
The only thing is…. I do use fresh blueberries but my cooking time is much longer not sure what I’m doing wrong but it still turns out fantastic. Thanks for this amazing recipe!
So happy to hear you and everyone loves this cake! For the baking time- could it be that maybe your oven is not as hot as it says it is? I like to use an internal thermometer because all ovens run differently (mine is always way hotter than the temp says).
Mine took an extra 10 minutes until it tested done, but like you, we loved this recipe!
Excellent- my go to buckle – great with blackberries or raspberries too! Thank you for sharing 🌺
Thanks so much for trying, happy to hear you love it with other fruit too!
Absolutely delicious! Thank you.
So happy to hear you enjoyed this cake, Sandy!
Has anyone tried making this gluten free? If so what worked well for you?
Hi Grace, I haven’t heard of anyone trying gluten free, but your best bet would be the 1 for 1 flour if I had to guess!
By far the best coffee cake I’ve ever had or made. Kudos!!
so happy to hear you enjoyed this recipe, Sarah! Thanks for trying it!
Hello! Would we also cover the frozen blueberries in flour?
I would still toss just to be sure! But don’t defrost them first!
I’ve made this before and it’s amazing! In order to make it ahead, would you increase the time in the oven? Anything else that would need to be adjusted? Thank you!
Hi Jeanine! Glad to hear you’ve enjoyed this recipe! If you want to make it ahead, you can bake it a few days in advance and just cover tightly with saran wrap. It should stay good! If you mean make ahead, as in make the batter and then bake it at a later time, I’ve never tried this but I assume since the batter would be cold it would need longer in the oven.
It was awesome especially with blueberries in season
Thanks so much for trying this cake, Diane! Happy to hear you enjoyed it!
Second time making this delicious buckle, and I doubled the recipe both times. So very good! Baked in a deep 9×13 and added about ten minutes or so to the timer. Baked with freshly picked blueberries! Thank you for sharing!
So happy to hear you enjoyed this recipe, Lisa Marie! Thanks for giving it a try!
My office LOVED! The recipe. Got multiple comments from people it was one of the best cakes they ever had!
Very good coffee cake. I made it to bring to church as my contribution to Easter morning breakfast and everyone commented on how good it tasted. Thanks.so much for this recipe.
So happy to hear you enjoyed this cake, Hans! Thanks for giving it a try!