Blueberry Buckle Coffee Cake Recipe

If old-fashioned, cozy coffee cakes spark a little joy in your heart, you absolutely must try this Blueberry Buckle Coffee Cake—a charming celebration of plump blueberries, rich crumb, and just the right touch of sweetness. With its tender, buttery cake and impossibly crisp streusel topping, you’ll fall in love bite after bite. Whether enjoyed at breakfast with coffee, tucked into a brunch spread, or served for dessert with a dollop of whipped cream, this treat always hits the spot. Blueberry Buckle Coffee Cake is a reliable classic that guarantees happy faces at any table!

Ingredients You’ll Need

The magic of Blueberry Buckle Coffee Cake is how it transforms totally simple ingredients into a showstopping delight. Every component brings something crucial to the table—the cake’s tenderness, the juicy pops of berries, and that craveable, crunchy topping. Here’s your easy shopping list, along with a few helpful tips for best results:

• All-purpose flour: This forms the sturdy, tender base; spoon and level for the lightest texture.
• Baking powder: Gives a lovely rise, making the cake fluffy instead of dense.
• Salt: Enhances sweetness and deepens flavor layers.
• Unsalted butter: Adds richness to both cake and crumble; room temperature is key for perfect mixing.
• Granulated sugar: Sweetens the cake and creates a crunchy, golden streusel.
• Large egg: Binds everything together for a fine, consistent crumb.
• Whole milk: Lends moisture and a delicate, classic flavor.
• Blueberries (fresh is best!): Bring all the juicy color and signature tang; toss in flour for even distribution.
• Extra flour (for tossing blueberries): Keeps berries from sinking to the bottom.
• Cinnamon: Warms up the streusel topping with sweet spice.

How to Make Blueberry Buckle Coffee Cake

Step 1: Prepare Your Pan and Preheat the Oven

First things first—set your oven to 375°F so it’s nice and hot when your batter is ready. Then line a 9×9 inch baking pan with parchment paper. This step keeps your Blueberry Buckle Coffee Cake from sticking and makes lifting out neat, generous squares an absolute breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. The even mixing here really pays off by making sure every bite is fluffy and flavorful. Set aside—this is your cake’s foundation.

Step 3: Cream Butter and Sugar

In a separate, larger bowl, use your electric mixer to beat the room temperature butter and sugar until the mixture is pale and silky-smooth, about 1–2 minutes. This step whips in air, helping create a tender, luscious crumb you’ll love.

Step 4: Add the Egg

Crack in your egg and blend until just combined. The batter should look creamy and thick. The egg is the secret to a rich texture that holds together but never turns heavy.

Step 5: Combine Wet and Dry Ingredients with Milk

Now add the dry ingredients and the milk to the butter-sugar-egg mixture, alternating between them and starting and ending with the flour mix. Go slowly, and don’t overmix—just stir until you can’t spy any streaks of flour. This gentle approach keeps the Blueberry Buckle Coffee Cake extra soft.

Step 6: Gently Fold in Blueberries

Toss your blueberries with a spoonful of flour to stop them from sinking, then fold them ever-so-gently into the batter with a spatula. This will give you a beautiful, even scatter of juicy blue gems throughout your cake.

Step 7: Spread Batter in the Pan

Spoon the thick batter into your lined pan and smooth the top with a spatula. It might look like a lot, but remember—the magic is in that generous, blueberry-packed layer!

Step 8: Make the Streusel Topping

In a medium bowl, cut together the room temperature butter, sugar, flour, and cinnamon with a fork until you have crumbly, buttery streusel. Generously sprinkle this mixture over the cake batter. This crumb topping will bake up to a golden, crunchy layer that’s irresistible.

Step 9: Bake to Perfection

Pop the pan into the oven and bake the Blueberry Buckle Coffee Cake for 30–35 minutes. You’ll know it’s ready when the top is a golden dream and a toothpick comes out clean (a stray blueberry smudge is okay!). Let it cool for 10 minutes in the pan, then lift out using the parchment and allow it to cool fully on a wire rack.

How to Serve Blueberry Buckle Coffee Cake

Garnishes

A little flourish goes a long way! Dust your Blueberry Buckle Coffee Cake with powdered sugar for a snow-kissed look, or add a dollop of softly whipped cream or a scoop of vanilla ice cream for a decadent finish. A handful of fresh blueberries scattered on top adds color and a hint of tartness.

Side Dishes

This classic pairs wonderfully with hot coffee or a bracing cup of black tea. For a brunch table, try serving it alongside crisp bacon, a fruit salad brimming with citrus, or a veggie-packed frittata. The sweet and buttery cake rounds out any savory spread beautifully.

Creative Ways to Present

For a playful twist, use a biscuit cutter to punch out mini rounds of Blueberry Buckle Coffee Cake and serve them in cupcake liners at a party. Or slice into thick squares and stack with layers of lemon curd between for a showstopping plated dessert. A rustic wooden board heaped with cake and piled high with fresh berries makes a gorgeous centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Buckle Coffee Cake keeps beautifully! Just cover the squares tightly or stash them in an airtight container at room temperature for up to two days. For longer freshness, move them to the fridge, where they’ll stay moist and tasty for up to 4 days.

Freezing

To freeze, let the cake cool completely, then cut it into portions. Wrap each square in plastic wrap and then foil, or place in a zip-top freezer bag. The cake will keep its best quality for up to 3 months—just thaw overnight in the fridge when the craving hits.

Reheating

Warm your leftover Blueberry Buckle Coffee Cake gently in the microwave for 10–15 seconds, or pop it in a 300°F oven for about 8 minutes. This revives the softness of the cake and perks that streusel right up.

FAQs

Can I use frozen blueberries in Blueberry Buckle Coffee Cake?

Absolutely! No need to thaw them first—just toss the frozen berries in flour as you would fresh, then fold in. You might need to add a few extra minutes to the baking time, as frozen berries will cool the batter.

Why is it called “buckle”?

“Buckle” describes the way the cake “buckles” under the weight of all those juicy berries and streusel as it bakes, giving it its charming, craggy appearance and irresistible texture.

Can I make Blueberry Buckle Coffee Cake gluten-free?

Yes—the recipe adapts well to your favorite 1:1 gluten-free baking flour blend. Make sure your blend includes xanthan gum or add a touch separately for structure, and keep an eye on the texture as it bakes.

What’s the best pan for baking this cake?

A 9×9 inch square baking pan gives you the classic thick, generous slices of Blueberry Buckle Coffee Cake. You can also use an 8×8 for a slightly taller cake, but watch the baking time.

Can I double the recipe for a crowd?

Absolutely! Simply double all ingredients and bake in a 9×13 inch pan. The cake will be just as delicious, and you’ll have plenty to share at your next gathering.

Final Thoughts

Don’t wait for blueberry season to come around—treat yourself to a batch of Blueberry Buckle Coffee Cake and see why it’s such a beloved staple. Every bite is sweet, soft, and bursting with cozy flavor, perfect for sharing or as a little afternoon pick-me-up. You’ll be amazed how quickly it disappears!

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