Blueberry Buckle is an easy buttery coffee cake with a crumbly sweet cinnamon streusel, loaded with fresh blueberries. A great summer breakfast or dessert!
This old-fashioned blueberry coffee cake, loaded with fresh blueberries, is perfect all summer long. Enjoy Blueberry Buckle for breakfast, an afternoon snack, or dessert. This cake is made in about an hour from common pantry items so you can easily make it whenever fresh blueberries are on sale!
One of the best things about Blueberry Buckle is that perfect imperfection is the goal! A “buckle” is when the cake rises around the fruit as it cools, causing little holes and cracks in the topping. If you have cracks in your buttery streusel, you can almost guarantee an authentic and delicious buckle cake!
The crumbly, buttery topping makes this a tasty sweet dessert straight from the oven. But a little dusting of confectioner’s sugar never hurt anyone, right? A big scoop of Vanilla Ice Cream or Whipped Cream on warm cake is perfect for soaking into all the buckle’s nooks and crannies!
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You can use either fresh blueberries or frozen blueberries in this easy Blueberry Buckle recipe. You don’t even need to thaw the blueberries before adding to the batter. Just increase the baking time about 10 minutes or allow the pan to sit at room temperature for 30 minutes to slightly thaw.
To keep the blueberries from getting smashed in the batter, fold them in using a spatula or wooden spoon. Hand stirring in this step also keeps the batter from getting over-mixed. Even though Blueberry Buckle isn’t supposed to be fluffy cake, you still don’t want it super dense.
More Tips for Blueberry Buckle
- Don’t pack the streusel topping onto the cake batter. You want it to be a loose even layer so the cake can buckle easier.
- Alternate adding the milk and the flour mixture, in about 3 increments each. This will make your cake batter silky smooth.
- No need to refrigerate this coffee cake! To keep it from getting soggy, cut into squares and store in a container lined with a paper towel.
- Toss the blueberries in a tablespoon of flour before adding to the cake batter to prevent them from sinking to the bottom of the baking pan.
VARIATIONS ON BLUEBERRY BUCKLE
- Berries: Substitute raspberries, strawberries, or blackberries for the blueberries. You could also use a bag of mixed frozen berries!
- Fruit: You use other chopped fruit like apples, peaches, and plums in Blueberry Buckle. Either substitute half the blueberries for a mixed fruit buckle or use the other fruit entirely.
- Lemon Blueberry: Lemon and blueberry go delicious together. Add lemon zest and lemon juice from one lemon to your cake batter.
- Topping: Make the topping more like a crisp by adding ½ cup rolled oats. You can also use brown sugar instead white sugar.
- Spices: Add ½ teaspoon ground ginger, nutmeg, or ground cinnamon to the dry ingredients. Pumpkin Pie Spice would taste delicious in the topping!
- Blueberry Buckle Muffins: Prepare batter and streusel topping as usual. Line a muffin tin and fill muffin cups 2/3 full with buckle batter. Top with streusel and bake at 375 degrees for 18-22 minutes. Test doneness using a toothpick.
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HOW TO STORE BLUEBERRY BUCKLE
- Serve: Cover your Blueberry Buckle with plastic wrap and keep at room temperature for up to 4 days.
- Store: You can store this cake in the refrigerator in an airtight container for up to a week. Leave on the counter to bring back to room temperature.
- Freeze: Freeze individual pieces (wrapped in plastic wrap) in a sealed container for up to 6 months. Defrost at room temperature to serve.
- Yield: 9 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Course: Breakfast
- Cuisine: American
- Author: Sabrina Snyder
- 3/4 cup white sugar
- 1/4 cup shortening
- 1 large egg
- 1/2 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter softened
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 375 degrees and spray an 8x8 pan with baking spray.
Add ¾ cup sugar and shortening to your stand mixer on high speed and cream well.
Add in the egg until well combined.
Sift together 2 cups flour, baking powder, and salt then add to the stand mixer alternating with your milk in half amounts.
Gently fold in the blueberries with a spatula and pour the batter into your baking pan.
In a small bowl, use a fork to mash together ½ cup sugar, ⅓ cup flour, cinnamon, and butter until large crumbles form.
Add streusel topping evenly over the batter and bake for 40-45 minutes.
Yield: 9 servings, Amount per serving: 353 calories, Calories: 353g, Carbohydrates: 58g, Protein: 5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 189mg, Potassium: 176mg, Fiber: 2g, Sugar: 32g, Vitamin A: 227g, Vitamin C: 3g, Calcium: 65g, Iron: 2g
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