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 grandmaโ€™s kitchen table with the first bite!

coffee cake on a white plate with a blue and white napkin.

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.

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.

Directions for How to Make Blueberry Buckle Cake

  1. 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.
  2. 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.
  3. Combine the dry ingredients: In a second bowl, whisk the flour, baking powder, and salt.
  4. 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.
  5. Add the berries: Toss the blueberries with flour, and gently fold them into the cake batter. Be careful not to crush them to pieces!
  6. Spread: Pour the batter into the prepared pan, spreading it out evenly.
  7. 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.
  8. 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.
  9. 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.

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.
A slice of blueberry buckle cake on a plate.

Blueberry Buckle Cake

Blueberry Buckle is an old-fashioned sweet coffee cake with fresh blueberries and topped with a buttery sugar-cinnamon streusel topping.
2.34 from 12 votes
Course: Breakfast, Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Equipment

  • 1 8×8 baking dish
  • 3 Mixing bowls
  • 1 Hand Mixer or Stand Mixer

Ingredients  

Cake

  • ยพ cup white sugar
  • ยผ cup butter
  • 1 egg
  • 1 ยฝ cups flour
  • 2 teaspoons baking powder
  • ยฝ teaspoon salt
  • ยฝ cup milk
  • 1 Tablespoon flour
  • 1 cup fresh blueberries

Topping

  • 5 Tablespoons butter
  • ยผ cup brown sugar
  • ยผ cup white sugar
  • โ…“ cup all-purpose flour
  • ยฝ teaspoon ground cinnamon

Instructions 

  • Preheat oven to 350ยฐF.
  • Grease an 8×8 dish with cooking spray.
  • In a large bowl, cream sugar, butter, & egg with a mixer until light and fluffy.
    ยพ cup white sugar, ยผ cup butter, 1 egg
  • In a separate bowl combine flour, baking powder, and salt. Whisk together.
    1 ยฝ cups flour, 2 teaspoons baking powder, ยฝ teaspoon salt
  • Add a small amount to the sugar mixture, alternating with milk mixing just until combined.
    ยฝ 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, ยผ cup brown sugar, ยผ cup white sugar, โ…“ cup all-purpose flour, ยฝ 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

Serving: 1serving | Calories: 372kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 265mg | Potassium: 191mg | Fiber: 1g | Sugar: 34g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make this Blueberry Buckle Cake recipe? Let us know how it turned out with a rating and comment!

More Delicious Blueberry Recipes

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. Elise Chartrand says:

    Nothing wrong with recipe except the baking time. I had to bake a half hour longer than recipe indicated and it turned out delicious.

  2. Alicia Williams says:

    1 star
    I made it and it turned out nothing like it should have. Something is wrong in the directions or the recipe.

2.34 from 12 votes (11 ratings without comment)

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