Blueberry buckle coffee cake is a delicious vanilla butter cake loaded with fresh blueberry flavor and topped with a sweet cinnamon streusel topping.  It is just heavenly, with juicy blueberries in every bite. For an overindulgent treat, top with a scoop of vanilla ice cream.
Course: breakfast/dessert
Cuisine: American
Prep Time: 15minutes 
Cook Time: 50minutes 
Servings: 9 servings
Calories: 414kcal
Author: Beth Pierce


  • Crumb Topping
  • 1 cup all purpose flour
  • ½ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 6 tablespoons butter melted


    • 1 ¾ cup flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ¼ cup unsalted butter softened
    • ¾ cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup whole milk
    • 2 cups fresh blueberries


  • Preheat oven to 350 degrees.  Grease an 8×8 inch pan.
  • In a small bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork stir in the melted butter. Continue stirring until coarse crumbs form. Cover the bowl with plastic wrap and place it in the refrigerator.
  • In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • In a large bowl, using a stand or hand mixer on medium speed, beat the butter and sugar until light and fluffy. Reduce the speed to low, add the egg and vanilla extract, and mix just until combined. Add the the flour mixture and the milk alternating between the two, mixing just until combined. Remove the bowl from the mixer and gently fold in the blueberries.
  • Spoon the batter into the prepared baking dish and sprinkle evenly with the crumb topping. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for at least 30 minutes before slicing.


  • Fresh blueberries work best as they don’t bleed like frozen. Gently fold them in to keep them from breaking.
  • If using frozen berries do not thaw. Work with them frozen as it will help keep them from bleeding into the batter.
  • Don’t overmix the streusel topping. Mix just until combined so you have some crumbs for the cake.
  • It is best to refrigerate the crumb topping for 15 minutes so the mixture forms into crumbs more easily and spreads over the top with little effort.
  • You can bake this cake in a 9×9 inch baking pan as well but the baking time will decrease by a few minutes.
  • For best results let the cake cool for 30 minutes before slicing. This will make for nice clean slices and less seeping of blueberry juice from cut berries.
  • Wrap well or place in an airtight container at room temperature for up to 3 days. If you live in a hot or humid climate cover and store in the refrigerator.
  • For an over the top treat warm slices of buckle in the microwave for 15-30 seconds.
  • Freeze double wrapped for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave for about 30 seconds.


Calories: 414kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 236mg | Potassium: 117mg | Fiber: 2g | Sugar: 37g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg


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