Blueberry Buckle Coffee Cake

Blueberry Buckle Coffee Cake brings together juicy berries and a buttery crumb for a bake that disappears from the table almost as soon as it is sliced. This is the kind of cake I make when I have a bowl of fresh blueberries and everyone wants something comforting for brunch or dessert.

I first made this buckle with my kids on a rainy afternoon. The kitchen smelled so incredible that we could barely wait for the cake to cool before digging in.

Ingredients

• All-purpose flour: gives the cake structure and helps hold the juicy berries. Look for unbleached varieties for best taste.
• Baking powder: ensures rise and light crumb. Check your baking powder is fresh.
• Salt: balances the sweetness. Use fine kosher or sea salt.
• Unsalted butter: is the base for both cake and crumble. Softened butter whips up better creaming so let it sit out for at least thirty minutes.
• Granulated sugar: sweetens the batter and creates that perfectly crisp streusel. Organic sugar can bring extra flavor.
• Egg: binds everything together and adds richness. Room temperature eggs mix in more smoothly.
• Whole milk: gives tenderness and just the right crumb. For richer flavor, use milk that has not been ultra-pasteurized.
• Blueberries: pack juicy flavor and color. Choose berries that are firm and deep blue. Toss them with a little flour so they stay suspended in the batter.
• Cinnamon: brings a warm note to the streusel. Freshly ground cinnamon makes a difference if you have it.

Step-by-Step Instructions

Prepare the Pan and Oven:

Set your oven to 375 F and line a square baking pan with parchment paper. Press the paper into the corners so the cake lifts out easily later.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt until evenly incorporated. This step prevents lumps and ensures the cake rises evenly.

Cream Butter and Sugar:

In a large bowl, beat the room temperature butter with sugar for about two minutes. A hand mixer works best here. Cream until the mixture is pale and fluffy because this traps air for a lighter cake. Blend in the egg until there are no streaks.

Combine Wet and Dry Ingredients:

Add the flour mixture and milk to the bowl in turns, starting and ending with the dry. Stir just until no dry spots remain but do not overmix because that can make the cake tough.

Add Blueberries:

Toss the blueberries gently with a bit of flour to keep them from sinking. Fold them into the batter with a spatula so the berries stay whole and do not burst.

Spread Batter in Pan:

Transfer the thick batter to your prepared pan. Smooth the top with a spatula, gently nudging the batter into the corners.

Make the Streusel Topping:

In a small bowl, use a fork to work together the butter, sugar, flour, and cinnamon until you have crumbly pieces. Sprinkle this mixture evenly over the batter so every bite gets a crumbly topping.

Bake and Cool:

Bake in the center of your oven for thirty to thirty five minutes. The top should be golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool in the pan for about ten minutes before lifting onto a wire rack.

Save

My favorite part of this recipe is the buttery cinnamon streusel. As a kid, I would always sneak the crumbs off the top while the cake was still warm—now my own children do the same thing.

Storage Tips

Store the blueberry buckle tightly wrapped at room temperature for up to two days or in the fridge for up to four. To keep it extra moist, leave a piece of parchment on top before wrapping. For longer storage, slices can be individually wrapped and frozen. Thaw overnight in the fridge or gently warm in the oven.

Ingredient Substitutions

You can swap frozen blueberries for fresh if needed. There is no need to thaw them first but add a couple extra minutes to your bake time. If you are out of whole milk, try half-and-half for extra richness or your favorite plant-based milk for a dairy-free version. For the streusel, brown sugar works beautifully in place of granulated sugar.

Serving Suggestions

This cake is wonderful as is but absolutely shines with a scoop of vanilla ice cream on the side. For brunch, pair with a pot of strong coffee or a cold glass of milk. Leftover pieces make a sweet afternoon snack or dessert.

Cultural Context

Blueberry buckle is a classic American cake dating back to colonial times, especially popular in the Northeast where wild blueberries grow in abundance. Buckle refers to the way the cake buckles and cracks under the weight of that buttery crumb as it bakes.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them straight from the freezer without thawing. The cake may require a few extra minutes to bake.

→ How do I prevent blueberries from sinking?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps keep them evenly distributed.

→ What size pan should I use?

A 9x9-inch baking pan is ideal for this buckle, giving the perfect thickness and crumb for every serving.

→ How can I tell when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready to come out of the oven.

→ Can I make this ahead of time?

Yes, this blueberry buckle stays fresh for up to two days at room temperature when covered. For longer storage, refrigerate or freeze.