Blueberry Buckle Cake

This Blueberry Buckle Cake reminds me of when I add blueberries to this coffee cake recipe.

It is delicious – and a perfect food to gift.

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When I make this recipe, I usually bake two pans. We keep one and gift the other.

You’ll Love this Blueberry Buckle Coffee Cake

• It’s the perfect texture! – Buckle cake is named because as the batter rises, the buttery streusel and blueberries don’t rise with it. This gives is a “buckled” look that is a trademark of its dense, moist consistency.
• It’s great for any time of day! – Do you want to enjoy a little something with your morning cup of coffee? Need an afternoon snack or a delicious fruit dessert? The juicy berries, crunchy crumble, and hint of spices make this old-fashioned recipe the perfect sweet treat for any time of day.

For the Cake:

• 2 Cups of All-Purpose Flour – This recipe is written around using all-purpose flour. You could also use cake flour, but you won’t need to add baking powder. If you need to use a gluten-free flour, you may need to add more milk in order to reach a thin, cake batter consistency.
• 1 1/2 Teaspoon of Baking Powder 
• 1/2 Teaspoon of Salt – If the butter in your fridge is salted, you can omit this ingredient.
• 3/4 Cup of White Sugar – If you prefer, you can use other types of granulated sugar. For instance, you could use muscovado sugar or demerara sugar.
• 1/4 Cup of Unsalted Butter – Between the cake and the crumble topping, you’ll need a full stick of butter, but half of the stick will need to be softened and half of it will need to be chilled and cubed.
• 1 Large Egg – Eggs incorporate into a cake batter more evenly and more quickly when they are at room temperature. When you set out the butter to soften, set out an egg as well.
• 1 Teaspoon of Vanilla – Vanilla extract adds a depth to baked goods of all sorts.
• 1/2 Cup of Milk – I love the moist texture that whole milk brings to blueberry crumb cake.
• 2 Cups of Fresh Blueberries – Now for the star of the show – blueberries! For this delicious blueberry dessert, try using fresh blueberries instead of canned or frozen blueberries. Nothing beats fresh-picked blueberries off the bush during blueberry season.

For the Streusel Topping:

• 1/2 Cup of Brown Sugar – The molasses-flavor of brown sugar gives such a cozy warmth to the delicious crumble.
• 1/3 Cup of All-Purpose Flour – This gives the sugar and butter something to cling during the baking process.
• 1/2 Teaspoon of Ground Cinnamon – You could add a shake or two of ground nutmeg as well.
• 1/4 Cup of Unsalted Butter – This is where the other half of the stick of butter comes into play. Cut it into chunks and chill it – it needs to be cold when popped into the oven!

How to Make this Classic Blueberry Buckle Recipe

1. First, preheat your oven to 375 degrees Fahrenheit. Get a 9″x9″ baking pan ready using the nonstick method of your choice. Nonstick spray is quick and easy, but greasing the pan with butter will make your cake extra flavorful.
2. In a large bowl (or a stand mixer bowl), cream together the sugar and softened butter. Take care not to overmix! You want to achieve a light and fluffy consistency. When you get that, add the egg and vanilla extract.
3. While the butter and sugar are mixing, combine the dry ingredients.
4. Slowly add the flour mixture and milk into the wet ingredients. Add a scoop of the flour mixture, then a portion of the milk, going back and forth between the two. Mix this thick batter until it is just combined. Try to avoid overmixing.
5. Add the blueberries. If you have been using an electric mixer, switch to the paddle attachment or use a rubber spatula to fold the blueberries in by hand. You don’t want to smash the juicy blueberries.
6. Pour the blueberry buckle batter into the prepared pan.
7. In a small bowl, create your crunchy streusel topping by combining the brown sugar, flour, and cinnamon. Then, using either a pastry cutter or two butter knives, cut the cold butter into the mixture until it has broken down into small pieces and the texture resembles coarse sand. Sprinkle the crumble evenly over the top of the batter.
8. Bake for 30 to 45 minutes, or until the top of the cake is a beautiful golden brown. Double check by inserting a toothpick into the center of the cake and confirming that it comes out clean.
9. Allow this easy blueberry buckle cake to cool slightly until it is still slightly warm. Then cut into squares and enjoy with a scoop of vanilla ice cream.

How to Store Leftover Blueberry Breakfast Cake

This easy coffee cake can be stored for up to 3 days on the counter, if transferred to an airtight container.

It tastes scrumptious at room temperature, but you can also warm it back up the next morning in the microwave.

If you’d like to store it for longer, you can freeze this cake.

Wrap it up tightly in plastic wrap, then cover in tin foil.

It will stay fresh in the freezer for up to 2 months, giving you a crowd-pleasing dessert any time you need it.

When it’s time to enjoy, simply thaw it in the fridge overnight. You can cut and freeze it in individual portions!