Blueberry Buckle coffee cake

Fluffy cake, juicy blueberries, buttery cinnamon crumble—this Blueberry Buckle Coffee Cake has it all. Easy and delicious!

this Recipe

You know that one recipe that just feels like home? This Blueberry Buckle Coffee Cake is it for me. I swear, every time I bake it, I’m back in my grandma’s tiny kitchen, standing on a wobbly step stool because I was too short to reach the counter (some things haven’t changed much). She’d hum this little tune—no idea what it was—and always wore an apron with sunflowers on it. And there I was, sneaking blueberries when I thought she wasn’t looking. Spoiler alert: she was always looking.

These days, I’m making it in my own kitchen—sometimes with a kiddo or two “helping,” which mostly means they’re fighting over who gets to lick the spoon. Some things really don’t change, huh?

But here’s the thing: there’s something downright magical about a cake that’s soft and fluffy on the inside, loaded with juicy blueberries, and topped with a sweet, buttery crumb that just melts in your mouth. If you’re nodding right now, I see you.

Why You’ll Love This Blueberry Buckle coffee cake Recipe?

Okay, real talk. I’m picky when it comes to coffee cake. Dry? Nope. Too sweet? Pass. This one? It checks all the boxes.

• The crumb topping is EVERYTHING. I’m not saying you’ll pick it off and eat it before the rest of the cake. But I am saying I’ve done it. More than once.
• Juicy berries in every bite. The blueberries burst as they bake, and they do this whole sweet-meets-tangy thing. It’s glorious.
• It stays moist! Nobody wants a dry coffee cake. This one stays tender, thanks to the milk, butter, and eggs.
• It’s a classic, but it’s flexible. Swap out the fruit, add nuts, heck—go rogue and throw in chocolate chips. I won’t judge.
• Perfect for… whenever. Breakfast, brunch, snack, dessert, or that midnight “I need cake” moment. It’s your life.

Ingredient Notes:

If you’ve ever baked anything from scratch, you probably have most of these lying around. If not, it’s a quick grocery run away from glory.

• All-Purpose Flour: Nothing fancy here. We use flour in the batter and to coat the berries (pro tip: keeps them from sinking).
• Brown Sugar + Granulated Sugar: Besties that balance each other out. Brown sugar brings that deep, caramel vibe to the crumb topping.
• Butter: Softened for the batter, melted for the crumbs. Real butter makes a difference here, I promise.
• Cinnamon: Warm and cozy. Optional, but if you skip it, you’re missing out.
• Egg & Milk: Hold everything together. I go with whole milk—because cake deserves it.
• Blueberries: Fresh is fab. Frozen works too. If you’re using frozen, thaw and pat ‘em dry unless you want a smurf-colored cake.

How To Make Blueberry Buckle coffee cake?

Step 1: Preheat the Oven

350°F. Standard stuff. Grease that 8×8 pan (or line it with parchment if you hate scrubbing pans as much as I do).

Step 2: Make the Crumb Topping

In a bowl, mix flour, brown sugar, white sugar, and cinnamon. Stir in the melted butter. You’re looking for chunky crumbs, not a paste. Throw it in the fridge while you prep the rest so it holds its shape.

Step 3: Mix Dry Ingredients

In another bowl, whisk 1 cup flour, baking powder, cinnamon, and salt. Simple.

Step 4: Cream Butter and Sugar

In a big bowl, beat softened butter and granulated sugar until light and fluffy. If your arm’s tired, congrats—you’re doing it right.

Step 5: Add Egg and Vanilla

Crack in the egg, pour in the vanilla, and give it a good mix.

Step 6: Bring It Together

Add the dry ingredients to the wet, alternating with the milk. Don’t overmix—this isn’t CrossFit.

Step 7: Coat the Blueberries

Toss the blueberries with ¾ cup flour. It helps them float in the batter like little blueberry boats instead of sinking like stones.

Step 8: Fold in the Berries

Gently fold the floured blueberries into the batter. Be nice—they’re delicate.

Step 9: Assemble and Bake

Pour the batter into your pan, smooth it out, and sprinkle on the crumb topping. Bake 50-60 minutes, or until a toothpick poked in the center comes out clean (a few crumbs are okay).

Step 10: Cool (The Hard Part)

Let it cool for at least 30 minutes. Or don’t. I won’t lie—I’ve cut into it warm and lived to tell the tale.

Storage Options:

• Countertop: Covered, it’s good for 2 days.
• Fridge: 5 days easy. Warm it up for a better experience.
• Freezer: Wrap slices tight. It’ll last a couple months—if you can leave it alone that long.

Variations and Substitutions:

• Other Berries: Raspberries, blackberries, chopped strawberries—go crazy.
• Nuts: Pecans or walnuts in the crumb topping add extra crunch.
• Citrus Twist: Add lemon zest to the batter for zing!
• Gluten-Free: Sub in your fave GF flour blend.
• Dairy-Free: Almond milk and dairy-free butter work like a charm.

What to Serve with Blueberry Buckle coffee cake?

(Besides your second cup of coffee, of course)

• Coffee or Tea: Goes without saying.
• Whipped Cream or Ice Cream: I mean… why not?
• Fresh Berries on the Side: For health, obviously.
• A Good Book and a Blanket: Optional, but highly recommended.

Frequently Asked Questions:

Can I use frozen blueberries?
Absolutely! Just thaw and pat dry first. Nobody wants blue streaks all over.

Can I double the recipe?
Yep! Use a 9×13 pan and tack on 10ish minutes to the bake time. Check it with a toothpick.

Why is it called a “buckle”?
Because the cake “buckles” under the weight of the topping as it bakes. Kinda cute, right?

This Blueberry Buckle Coffee Cake is comfort food at its best. It’s simple, cozy, and a little nostalgic—just like those Saturday mornings when life felt slower (and you weren’t the one doing the dishes).

So, are you baking it? I hope you do. And if you sneak a crumb while it’s cooling, hey, I’m not here to judge.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Chocolate Brownies from scratch with Walnuts

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Deliciously Tender Melt In Your Mouth Chicken

5 from 1 vote

Blueberry Buckle coffee cake

Prep Time 15 minutes mins

Cook Time 50 minutes mins

The Blueberry Buckle Coffee Cake is a masterpiece of art seamlessly combining the nostalgic charm of traditional American baking, with the delightful natural sweetness of blueberries. This charming cake boasts a moist texture that beautifully blends with bursts of blueberries creating a symphony of flavors in every mouthful. Topped with a crumble infused with hints of cinnamon it offers a crunch that not only pleases the taste buds but also captivates the eyes. Each slice of this cake envelops you in warmth evoking memories of mornings and relaxed afternoons. It serves as a testament, to the delight derived from baking with wholesome ingredients resulting in a dessert that is both comforting and elegantly uncomplicated.

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9 Servings

Ingredients

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Crumb Topping:

• 1 cup all-purpose flour
• ½ cup light brown sugar
• 3 tbsp granulated sugar
• 1 ½ tsp ground cinnamon
• 6 tbsp butter melted

Cake:

• 1 ¾ cups all-purpose flour divided into 1 cup and ¾ cup
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups fresh blueberries

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Instructions

 

1. Preheat Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. Prepare the Crumb Topping: In a bowl, mix 1 cup of flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture forms crumbs. Chill in the refrigerator.
3. Mix Dry Ingredients for Cake: In a separate bowl, combine 1 cup of flour, baking powder, cinnamon, and salt.
4. Cream Butter and Sugar: In another bowl, beat together the softened butter and granulated sugar until light and fluffy.
5. Add Egg and Vanilla: Mix in the egg and vanilla extract.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the milk into the butter-sugar mixture, stirring just enough to combine.
7. Coat Blueberries in Flour: Toss the blueberries in ¾ cup of flour to coat them. This prevents them from sinking in the batter.
8. Fold in Blueberries: Gently fold the coated blueberries into the batter.
9. Assemble and Bake: Spread the batter evenly in the greased baking pan. Sprinkle the crumb topping over the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Cool Before Serving: Allow the cake to cool for 30 minutes before slicing. Enjoy your delicious Blueberry Buckle Coffee Cake!

Notes

Converting this Blueberry Buckle Coffee Cake into a gluten-free rendition is not only straightforward but also a wonderful way to accommodate everyone’s dietary preferences without renouncing taste or texture. To make it gluten-free simply supersede the all-purpose flour with a high-quality free flour blend that includes xanthan gum to replicate the desired texture and elasticity of gluten. When choosing your flour blend look for one that combines rice flour, potato starch and tapioca flour for a tender crumb that works perfectly for both the cake and crumble topping. Also, remember to use certified gluten-free baking powder and other ingredients to prevent any cross-contamination.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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