Blueberry Buckle coffee cake is a buttery vanilla cake dotted with fresh blueberries and topped with a sweet cinnamon crumbly streusel topping. Enjoy this scrumptious delight for breakfast, dessert, or any time of the day.
What is Blueberry Buckle?
It is simply a vanilla butter coffee cake studded with plenty of big beautiful blueberries and topped with a streusel topping. It will keep for several days on the counter if wrapped tightly but trust me, it won’t last that long because it tastes that good.
How to make Blueberry Buckle
Start by making the crumb topping. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork, stir in the melted butter. Then continue stirring until coarse crumbs form. Cover the bowl with plastic wrap and place it in the refrigerator while you mix the cake.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Now in the bowl of a stand mixer with the paddle attachment or a hand mixer on medium in a large bowl, cream the butter and sugar until light and fluffy. Now reduce the speed to low or stir and add the egg and vanilla extract, mixing just until combined. Add the flour mixture and the milk alternating between the two, mixing just until combined. Remove from the mixer and gently fold in the blueberries.
Now spoon the batter into a greased 8×8 inch baking dish and sprinkle evenly with crumb topping. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 30 minutes before slicing.
Blueberry Buckle Recipe Notes
- Fresh blueberries work best as they don’t bleed like frozen. Gently fold them in to keep them from breaking. This recipe also works well with blackberries and raspberries.
- If using frozen blueberries, do not thaw. Work with them frozen, as it will help keep them from bleeding into the batter.
- Don’t overmix the streusel topping. Mix just until combined so you have some crumbs for the cake.
- It is best to refrigerate the crumb topping for 15 minutes so the mixture forms into crumbs more easily and spreads over the top with little effort.
- You can bake this cake in a 9×9 inch square baking pan as well, but the baking time will decrease by a few minutes.
- For best results, let the cake cool for 30 minutes before slicing. This will make for nice, clean slices and less seeping of blueberry juice from cut berries.
- Wrap well or place in an airtight container at room temperature for up to 3 days. But if you live in a hot or humid climate, cover and store in the refrigerator.
- For an over-the-top treat, warm slices of buckle in the microwave for 15-30 seconds. Then, drizzle with a simple glaze made with lemon juice, lemon zest, and powdered sugar.
- To freeze, first cool completely. Then double-wrapped in plastic wrap or in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave for about 30 seconds.
More blueberry recipes you will love!
Blueberry Buckle
Ingredients
- Crumb Topping
- 1 cup all purpose flour
- ½ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 6 tablespoons butter melted
Cake
- 1 ¾ cup flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees. Grease an 8x8 inch pan.
- In a small bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork stir in the melted butter. Continue stirring until coarse crumbs form. Cover the bowl with plastic wrap and place it in the refrigerator.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, using a stand or hand mixer on medium speed, beat the butter and sugar until light and fluffy. Reduce the speed to low, add the egg and vanilla extract, and mix just until combined. Add the the flour mixture and the milk alternating between the two, mixing just until combined. Remove the bowl from the mixer and gently fold in the blueberries.
- Spoon the batter into the prepared baking dish and sprinkle evenly with the crumb topping. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 30 minutes before slicing.
Notes
- Fresh blueberries work best as they don't bleed like frozen. Gently fold them in to keep them from breaking.
- If using frozen berries do not thaw. Work with them frozen as it will help keep them from bleeding into the batter.
- Don’t overmix the streusel topping. Mix just until combined so you have some crumbs for the cake.
- It is best to refrigerate the crumb topping for 15 minutes so the mixture forms into crumbs more easily and spreads over the top with little effort.
- You can bake this cake in a 9x9 inch baking pan as well but the baking time will decrease by a few minutes.
- For best results let the cake cool for 30 minutes before slicing. This will make for nice clean slices and less seeping of blueberry juice from cut berries.
- Wrap well or place in an airtight container at room temperature for up to 3 days. If you live in a hot or humid climate cover and store in the refrigerator.
- For an over the top treat warm slices of buckle in the microwave for 15-30 seconds.
- Freeze double wrapped for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave for about 30 seconds.
Nutrition
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Janis Christopher
Can you use 2% milk? Don’t have whole milk and would love to make this ttoday.
Beth Pierce
Yes you can! Sorry about the delay.
Melissa
I pinned this recipe to make as my husband will go wild for this recipe! He loves Blueberries an I love a good Blueberry muffin so I think this is perfect! Thanks for sharing 😉
Beth Pierce
You are most welcome, Melissa! Enjoy!
Janey
The best blueberry buckle recipe. It was moist and flavorful with that wonderful crumb topping. Thanks for the reicpe.
Beth Pierce
You are most welcome, Janey! Thanks for the recipe.
Celebrate Woman Today
This is the recipe I am making for the party. I love blueberries, and this is an amazing recipe to celebrate the Holiday Season.
Tamara
I love this blueberry buckle recipe. This was so moist and delicious…we will definately make this again.
Beth Pierce
Thanks, Tamara! I am so glad that you liked it.
Yeah Lifestyle
I had never tried a buckle cake before! This was so tasty and I loved the blueberries and the lovely topping!
Beth Pierce
Thank you! So glad that you liked it!
Lidia
The topping on this came out perfectly! Such a delicious dish. I feel like it might work well with cherries too.
Beth Pierce
I agree! I think cherries would be delicious.
Sue-Tanya Mchorgh
The combination of buttery vanilla cake, fresh blueberries, and that sweet cinnamon crumbly streusel topping has my taste buds tingling. Whether it’s for breakfast, dessert, or a delightful anytime snack, this scrumptious delight is sure to elevate any moment. Can’t wait to savor a slice of this deliciousness!
Brandy
This blueberry buckle is so yummy. The whole family gobbled it up. They love it so much I am going to make it again next week. Thanks for the recipe, Beth!
Stephanie
This blueberry buckle is one of those desserts you just want to dive into and eat your way out of! Bursting with blueberry flavor and lightly spiced makes this an ideal dish to serve.
Sandra
I love this blueberry buckle! Totally irresistible! I can’t wait to make it again!
Tracey Kifford
I LOVE fruit crumble cakes. This one was so yummy! I will make it again and again.