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Blueberry Buckle Coffee Cake

Classic, comforting, and bursting with fresh blueberries, Blueberry Buckle Coffee Cake is the perfect treat for breakfast, brunch, or dessert. This tender, moist cake is topped with a buttery streusel crumble that “buckles” under the weight of the sweet berries as it bakes, giving it its charming name.

Pair it with a warm cup of coffee or tea for a cozy morning indulgence or serve it as a centerpiece for a family gathering. With its irresistible combination of flavors and textures, this cake is sure to become a household favorite!

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  • Tender and Moist: A soft cake packed with juicy blueberries.
  • Sweet Crumble Topping: A buttery streusel that adds a delightful crunch.
  • Perfect for Any Time: Great for breakfast, brunch, or dessert.
  • Crowd-Pleaser: Loved by kids and adults alike.

Exciting Story

The first time I made Blueberry Buckle Coffee Cake, it was for a family brunch. I wanted something that felt homemade and comforting but still looked impressive. As the cake baked, the warm aroma of cinnamon and blueberries filled the kitchen, setting the perfect mood for the morning.

When I served it, everyone was enchanted by the soft cake, juicy blueberries, and buttery crumble topping. It quickly became a family favorite, requested at every gathering.

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Why This Blueberry Buckle Coffee Cake?

Why You’ll Love This Recipe:

  • Packed with Berries: Loaded with fresh or frozen blueberries in every bite.
  • Buttery Crumble: The streusel topping is a game-changer.
  • Easy to Make: Simple ingredients and straightforward steps.
  • Perfect for Sharing: A great addition to potlucks or brunch tables.

What You Need for Blueberry Buckle Coffee Cake

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 cups fresh or frozen blueberries

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

How to Make Blueberry Buckle Coffee Cake

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture.

Step 2: Add the Blueberries

  1. Toss the blueberries with the remaining 1/4 cup of flour to coat (this prevents them from sinking to the bottom of the cake).
  2. Gently fold the blueberries into the batter.

Step 3: Make the Streusel Topping

  1. In a small bowl, combine the flour, sugar, and cinnamon for the topping.
  2. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 4: Assemble and Bake

  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Sprinkle the streusel topping evenly over the batter.
  3. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  2. Serve warm or at room temperature, and enjoy!

Tips for Blueberry Buckle Coffee Cake

  1. Don’t Overmix: Overmixing the batter can make the cake dense. Stir until just combined.
  2. Coat the Berries: Tossing the blueberries in flour helps distribute them evenly throughout the cake.
  3. Check Doneness: Test the center of the cake with a toothpick to ensure it’s fully baked.

Substitutions and Variations

  • Mixed Berries: Substitute blueberries with raspberries, blackberries, or a mix.
  • Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a citrusy twist.
  • Nutty Topping: Mix chopped pecans or walnuts into the streusel for added crunch.

Make a Healthier Version

  • Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.
  • Reduce Sugar: Cut the sugar in the batter and topping by 1/4 cup each.
  • Dairy-Free: Use almond milk or oat milk instead of whole milk.

Closing for Blueberry Buckle Coffee Cake

And there you have it—Blueberry Buckle Coffee Cake, a classic, comforting dessert that’s perfect for any occasion. Whether you’re enjoying it with your morning coffee, serving it at a brunch, or treating yourself to a sweet snack, this cake is guaranteed to bring warmth and joy to your table.

Happy baking, and enjoy every delicious bite

Frequently Asked Questions for Blueberry Buckle Coffee Cake

  1. Can I use frozen blueberries?
    Yes, frozen blueberries work well; no need to thaw them before adding to the batter.
  2. How do I store leftovers?
    Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  3. Can I freeze this cake?
    Absolutely! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
  4. Can I make this cake gluten-free?
    Use a gluten-free all-purpose flour blend as a substitute.
  5. What’s the best way to serve this cake?
    Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  6. Can I double the recipe?
    Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
  7. Why is it called a “buckle”?
    The name comes from the way the cake “buckles” or sinks slightly as the berries and streusel bake.

Enjoy baking and sharing this timeless favorite with your loved ones! 🍰🫐✨

Blueberry Buckle Coffee Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:
  • 1/2 cup 1/2 unsalted butter, softened

  • 3/4 cup 3/4 granulated sugar

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • 2 cups 2 all-purpose flour, divided

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 whole milk

  • 2 cups 2 fresh or frozen blueberries

  • For the Streusel Topping:
  • 1/2 cup 1/2 all-purpose flour

  • 1/2 cup 1/2 granulated sugar

  • 1/4 cup 1/4 unsalted butter, cold and cubed

  • 1/2 teaspoon 1/2 ground cinnamon

Directions

  • Step 1: Prepare the Cake Batter
  • Preheat your oven to 375°F (190°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture.
  • Step 2: Add the Blueberries
  • Toss the blueberries with the remaining 1/4 cup of flour to coat (this prevents them from sinking to the bottom of the cake).
  • Gently fold the blueberries into the batter.
  • Step 3: Make the Streusel Topping
  • In a small bowl, combine the flour, sugar, and cinnamon for the topping.
  • Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Step 4: Assemble and Bake
  • Pour the batter into the prepared baking dish and spread evenly.
  • Sprinkle the streusel topping evenly over the batter.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 5: Cool and Serve
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  • Serve warm or at room temperature, and enjoy!

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