Blueberry Buckle Coffee Cake Recipe

This Blueberry Buckle Coffee Cake is a tender, buttery cake filled with juicy blueberries and topped with a sweet, crunchy streusel. I love how it pairs perfectly with a cup of coffee or tea, making it a classic treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and always a crowd-pleaser. The cake itself is moist and soft, thanks to the buttermilk, while the blueberries add bursts of flavor in every bite. The streusel topping is my favorite part—it gives a delightful crunch and just the right amount of sweetness. It’s a comforting, old-fashioned recipe I always come back to.

Ingredients

▢2 cups all-purpose flour
▢2 teaspoons baking powder
▢1/2 teaspoon salt
▢1/2 cup unsalted butter softened (1 stick)
▢1 cup sugar
▢2 large eggs
▢1 teaspoon vanilla
▢1/2 cup buttermilk
▢2 cups blueberries fresh or frozen

Streusel
▢1/4 cup butter softened
▢1/3 cup sugar
▢1/2 cup all-purpose flour
▢1 teaspoon cinnamon

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch square baking dish or round cake pan.
2. In a medium bowl, I whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.
4. I beat in the eggs one at a time, then add the vanilla.
5. I alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. I gently fold in the blueberries.
7. I spread the batter evenly into the prepared pan.
8. For the streusel, I mix the butter, sugar, flour, and cinnamon with a fork until crumbly.
9. I sprinkle the streusel evenly over the batter.
10. I bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
11. I let the cake cool slightly before slicing and serving.

Servings and Timing

This recipe makes about 9 servings. It takes 20 minutes to prepare and 40–45 minutes to bake, so it’s ready in just about an hour.

Variations

I sometimes swap the blueberries for raspberries or blackberries for a different twist. If I want a stronger flavor, I add a little lemon zest to the batter. For a nutty topping, I mix chopped pecans or walnuts into the streusel. Occasionally, I drizzle a simple vanilla glaze over the cooled cake for extra sweetness.

Storage/Reheating

I store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the microwave for 20–30 seconds or in a 300°F oven for about 8 minutes. I also freeze individual slices wrapped tightly for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries, but I don’t thaw them before adding to the batter.

Can I make this ahead of time?

Yes, I bake it a day ahead and store it covered until serving.

Can I use milk instead of buttermilk?

Yes, buttermilk gives the cake extra tenderness. I often make a quick substitute with milk and a teaspoon of lemon juice.

How do I keep blueberries from sinking?

I toss them lightly in flour before folding into the batter.

Can I make this in a round pan?

Yes, I use a 9-inch round cake pan with the same baking time.

Can I double the recipe?

Yes, I bake it in a 9×13-inch pan and add a few extra minutes to the baking time.

Can I make it gluten-free?

Yes, I use a gluten-free all-purpose flour blend.

What does “buckle” mean?

It refers to the way the cake “buckles” or sinks slightly under the weight of the fruit and streusel topping.

Can I skip the streusel?

Yes, but the streusel adds a delicious crunchy topping that I love.

Can I serve it warm?

Yes, I enjoy it warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This Blueberry Buckle Coffee Cake is one of my favorite classic recipes because it’s easy to make and always tastes comforting. I love how the blueberries and streusel come together in a cake that’s perfect for any time of day. Whether I enjoy it warm from the oven or reheated the next day, it’s a recipe I always look forward to baking and sharing.

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