Blueberry buckle coffee cake fresh out of the oven with a crumbly topping

Blueberry Buckle Coffee Cake

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why make this recipe

Blueberry Buckle Coffee Cake is a delightful treat that pairs perfectly with your morning coffee or as a snack any time of the day. This cake is moist, flavorful, and has a beautiful crumb thanks to the fresh blueberries and the sweet, cinnamon topping. It’s easy to make and perfect for sharing with family and friends. Whether you’re looking for a simple breakfast item, a dessert for a gathering, or just a cozy treat for yourself, this recipe is sure to satisfy.

how to make Blueberry Buckle Coffee Cake

Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon (for topping)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease an 8″ or 9″ square or round cake pan.
  2. In a bowl, cream together the granulated sugar and butter until light and fluffy. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle over the batter.
  6. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

how to serve Blueberry Buckle Coffee Cake

Serve this delicious cake warm or at room temperature. It can be cut into squares or slices and enjoyed plain, or you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It’s wonderful with a cup of coffee or tea, making it perfect for brunch or an afternoon snack.

how to store Blueberry Buckle Coffee Cake

Store any leftover coffee cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for about a week. To freeze, wrap individual slices in plastic wrap and store them in a freezer bag. When you want to enjoy a slice, just thaw it at room temperature or reheat it in the microwave.

tips to make Blueberry Buckle Coffee Cake

  • Use fresh blueberries for the best flavor. If you use frozen blueberries, do not thaw them before adding them to the batter to prevent excess moisture.
  • Make sure to cream the butter and sugar well, as this will help create a light and fluffy texture in your cake.
  • For an extra layer of flavor, you can add lemon zest to the batter.
  • Be careful not to overmix the batter after adding the flour to keep the cake tender.

variation

You can customize this coffee cake by adding nuts, such as chopped pecans or walnuts, for added crunch. If you prefer, you can substitute other fruits like raspberries or peaches for a different flavor.

FAQs

Q1: Can I use almond flour instead of all-purpose flour?
A1: Yes, you can use almond flour, but it may change the texture of the cake. You may need to adjust the liquid ingredients as well.

Q2: Can I make this cake ahead of time?
A2: Absolutely! You can make the cake a day in advance and store it. The flavors will even get better overnight.

Q3: My blueberries sank to the bottom. What happened?
A3: This can happen if the batter is too thin or if the blueberries are not coated lightly with flour before adding them. To prevent this, toss the blueberries in a bit of flour before folding them into the batter.

Blueberry Buckle Coffee Cake

A delightful coffee cake featuring moist, flavorful layers filled with fresh blueberries and topped with a sweet cinnamon crust. Perfect for breakfast or as an afternoon snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries Use fresh for best flavor
Topping Ingredients
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch square or round cake pan.
  2. In a bowl, cream together the granulated sugar and butter until light and fluffy. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle over the batter.
  6. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

Notes

Serve warm or at room temperature. This cake pairs wonderfully with coffee or tea. Leftovers can be stored in an airtight container for up to three days at room temperature, or refrigerated for about a week.