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!
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.
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.
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.
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.
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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Nothing wrong with recipe except the baking time. I had to bake a half hour longer than recipe indicated and it turned out delicious.
I made it and it turned out nothing like it should have. Something is wrong in the directions or the recipe.