A slice of blueberry buckle coffee cake topped with crumbly streusel and fresh blueberries.

Blueberry Buckle Coffee Cake

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Why Make This Recipe

Blueberry Buckle Coffee Cake is a delicious dessert that brings together the flavors of sweet blueberries and warm cake. It’s perfect for breakfast or as a snack with your afternoon coffee. This cake is easy to make, and it fills your home with a delightful aroma while baking. Plus, it’s a great way to use fresh or frozen blueberries, making it a versatile treat year-round.

How to Make Blueberry Buckle Coffee Cake

Ingredients :

  • 2 cups fresh or frozen blueberries
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Directions :

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8″ or 9″ square pan or a 9″ round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing well.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan.
  8. In a small bowl, mix together brown sugar and cinnamon, and sprinkle over the top of the batter.
  9. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool slightly before serving.

How to Serve Blueberry Buckle Coffee Cake

Serve the Blueberry Buckle Coffee Cake warm or at room temperature. It goes fantastically well with a cup of coffee or tea. You can sprinkle a little powdered sugar on top for extra sweetness or enjoy it plain. It’s perfect for brunch, dessert, or even as a snack.

How to Store Blueberry Buckle Coffee Cake

Store the leftover Blueberry Buckle Coffee Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator, where it will last about a week. You can also freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.

Tips to Make Blueberry Buckle Coffee Cake

  • Use fresh blueberries whenever possible for the best flavor.
  • If using frozen blueberries, do not thaw them before adding them to the batter; this helps prevent the batter from turning blue.
  • Be gentle when folding in the blueberries to keep them intact and prevent the batter from becoming too purple.
  • Let the cake cool slightly before cutting to make it easier to serve.

Variation

You can add nuts, like chopped pecans or walnuts, to the batter for an extra crunch. For a lemon twist, add the zest of one lemon to the batter or sprinkle some on top before serving.

FAQs

Can I use other fruits instead of blueberries?
Yes, you can use raspberries, blackberries, or diced strawberries for a different flavor.

Is it necessary to use buttermilk?
Buttermilk adds moisture and a slight tang, but you can substitute it with regular milk or yogurt if needed.

Can I make this recipe in advance?
Yes, you can make it a day ahead. Store it covered at room temperature and enjoy it the next day!

Blueberry Buckle Coffee Cake

A delicious dessert combining sweet blueberries and warm cake, perfect for breakfast or a snack with coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh or frozen blueberries Do not thaw if using frozen.
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk Can substitute with regular milk or yogurt.
Topping
  • 1/4 cup brown sugar For topping.
  • 1 teaspoon cinnamon For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour an 8" or 9" square pan or a 9" round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing well.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan.
  8. In a small bowl, mix together brown sugar and cinnamon, and sprinkle over the top of the batter.
Baking
  1. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature. Best with coffee or tea. Optional to sprinkle with powdered sugar.