Blueberry Buckle Cake

2.34 from 12 votes

Blueberry Buckle is an old-fashioned sweet coffee cake with fresh blueberries and topped with a buttery sugar-cinnamon streusel topping.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, cake, coffee cake

Servings: servings

Calories: 372kcal

Author: Kasey Schwartz

Cost: 10

Preheat oven to 350°F.
Grease an 8x8 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.

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.