Blueberry Buckle

9 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Blueberry Buckle is an easy buttery coffee cake with a crumbly sweet cinnamon streusel, loaded with fresh blueberries. A great summer breakfast or dessert!

New York Crumb Cake meets Blueberry Muffins in this delicious summertime Coffee Cake Recipe. This rich cake goes perfectly with a cup of coffee or a scoop of ice cream!

Blueberry Buckle in a stack


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!


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.

Blueberry Buckle in pan


    • 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.



  • 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.

Piece of Blueberry Crumble on wooden board

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Blueberry Buckle

Blueberry Buckle is an easy buttery coffee cake with a crumbly sweet cinnamon streusel, loaded with fresh blueberries. A great summer breakfast or dessert!
Yield 9 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder


Cake Batter

  • 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

Streusel Topping

  • 1/2 cup white sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter softened



  • 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.

Blueberry Crumble

  • 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.


Calories: 353kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 189mg | Potassium: 176mg | Fiber: 2g | Sugar: 32g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg

Blueberry Buckle collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. So soft and buttery abd bursting with amazing blueberries! I’ve had this recipe on my to-bake list got a while and today’s cold, snowy morning was perfect to give it a go.

    Hubby jumped on it even before it finished cooling. After cooling, I sprinkled a little bit of powdered sugar on top. Divine!

  2. If shortening is indeed the ingredient in the cake batter then you may want to adjust number 2 in your instructions.

    1. Thank you for catching that! Clearly I needed another cup of coffee before hitting the publish button.