Blueberry Buckle is an old-fashioned sweet coffee cake with fresh blueberries and a buttery sugar-cinnamon streusel topping. This classic recipe will take you back to grandma’s kitchen table with the first bite!
![coffee cake on a white plate with a blue and white napkin.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle-3.jpg)
Easy Blueberry Buckle Coffee Cake Recipe
No recipe brings me back to my grandma’s house quite like this blueberry buckle dessert. A family favorite that has lasted for generations, it always makes me feel like a kid again. And I’ll never complain when my whole house smells like freshly baked cake!
Dense and sweet, the cake features lots of plump, fresh blueberries and a buttery cinnamon sugar topping. Quick and easy to make, it’s perfect for 4th of July parties, backyard barbecues, and all your summer activities!
Why is it Called a Buckle Cake?
While it may seem like a random title for a cake, the word buckle actually refers to how the cake bakes!
You see, as the cake rises in the oven, the crumb topping is weighed down by the blueberries. As a result, it buckles instead of rising like most classic cake recipes.
![Four images showing the process of making a blueberry buckle cake.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle-steps-725x1024.png)
Recipe Ingredients
To print: see recipe card below
For the Cake
- 3/4 cup white sugar
- 1/4 cup butter – I always recommend using unsalted butter for baking!
- 1 egg – Let your egg come to room temperature to allow for easy mixing. This prevents the flour mixture from being overworked.
- 1 1/2 cups flour – All-purpose flour forms the base of the cake.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk – Full-fat milk will result in the richest flavor, but any low-fat or dairy-free milk will work.
- 1 tablespoon flour
- 1 cup fresh blueberries – Feel free to use fresh or frozen blueberries.
For the Topping
- 5 tablespoons butter
- 1/4 cup brown sugar – Light brown sugar or dark brown sugar will work. You can easily make your own brown sugar by combining granulated sugar with molasses.
- 1/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Variations
- Use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
- Swap the blueberries with strawberries, blackberries, or raspberries. Or, use a combination for a mixed berry buckle cake!
- Infuse lemon zest into the cake batter for a touch of citrusy flavor.
![blueberry buckle on a white plate with a bite taken out.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle.jpg)
Directions for How to Make Blueberry Buckle Cake
- Prepare: Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, grease an 8×8 baking dish or cake pan with cooking spray, and set it aside.
- Cream the wet ingredients: Add the sugar, butter, and egg. Use a hand mixer or stand mixer to cream the ingredients until they’re light and fluffy.
- Combine the dry ingredients: In a second bowl, whisk the flour, baking powder, and salt.
- Mix: Add a small amount of salt to the sugar mixture. Then, add part of the milk. Repeat, alternating until the salt and milk are just combined.
- Add the berries: Toss the blueberries with flour, and gently fold them into the cake batter. Be careful not to crush them to pieces!
- Spread: Pour the batter into the prepared pan, spreading it out evenly.
- Make the topping: Combine all the ingredients in a small bowl. Use two forks or a pastry cutter to cut the butter into the mixture, creating a crumbly, sand-like texture.
- Bake: Sprinkle the topping evenly over the cake. Then, transfer it to the oven, and bake until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan slightly. Then, transfer it to a wire rack to cool completely, and enjoy!
Serving Suggestions
I love to serve this cake as a sweet breakfast or snack with a cup of coffee. Or, enjoy it as a classic dessert topped with whipped cream or a scoop of vanilla ice cream.
![A square baking dish full of blueberry buckle cake.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle-9.jpg)
How to Store
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freeze individual cake slices for up to 2 weeks. To keep it fresh, wrap each piece in plastic wrap. Then, transfer them to a sealable bag, or warp them in foil.
- Thaw in the fridge overnight. Then, let the cake come to room temperature, or warm it in the microwave for a few seconds before serving.
Quick Tip
For the best results, measure your ingredients accurately! I highly recommend using a food scale. Or, the spoon and level method is your next best bet if that’s not an option.
![a piece of coffee cake with a bite on a fork.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle-7.jpg)
![A slice of blueberry buckle cake on a plate.](https://www.allthingsmamma.com/wp-content/uploads/2021/04/blueberry-buckle-2-360x361.jpg)
Blueberry Buckle Cake
Equipment
- 1 8×8 baking dish
- 3 Mixing bowls
- 1 Hand Mixer or Stand Mixer
Ingredients
Cake
- ¾ cup white sugar
- ¼ cup butter
- 1 egg
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 Tablespoon flour
- 1 cup fresh blueberries
Topping
- 5 Tablespoons butter
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Grease an 8×8 dish with cooking spray.
- In a large bowl, cream sugar, butter, & egg with a mixer until light and fluffy.¾ cup white sugar, ¼ cup butter, 1 egg
- In a separate bowl combine flour, baking powder, and salt. Whisk together.1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Add a small amount to the sugar mixture, alternating with milk mixing just until combined.½ cup milk
- Toss blueberries with 1 tablespoon flour. Gently fold into the batter.1 Tablespoon flour, 1 cup fresh blueberries
- Carefully spread in the prepared pan.
- Make the topping by combining the topping ingredients in a small bowl. Cut together with two forks or a pastry cutter.5 Tablespoons butter, ¼ cup brown sugar, ¼ cup white sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon
- Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freeze individual cake slices for up to 2 weeks. To keep it fresh, wrap each piece in plastic wrap. Then, transfer them to a sealable bag, or warp them in foil.
- Thaw in the fridge overnight. Then, let the cake come to room temperature, or warm it in the microwave for a few seconds before serving.
Nutrition
Did you make this Blueberry Buckle Cake recipe? Let us know how it turned out with a rating and comment!
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I made it and it turned out nothing like it should have. Something is wrong in the directions or the recipe.