Best Blueberry Buckle Recipe

Blueberry buckle is a delightful dessert. It combines fresh, juicy blueberries with a tender, lemon-zested sponge.

Finished with a crunchy, sweet streusel topping, it’s as comforting as it gets.

This old-fashioned blueberry coffee cake is the perfect summer dessert when blueberries are at their best.

But you can use frozen fruit if they’re out of season.

And trust me, this blueberry buckle is so rich and delicious, you’ll want to make it all year.

Every bite bursts with rich flavors and the most wonderful blend of textures.

So don’t miss out – let’s get baking!

Blueberry Buckle

Blueberry buckle is almost like a mash-up between a seriously tasty blueberry and lemon cake and a juicy fruit cobbler. 

The berry studded cake is fruity, soft, and chock-full of fruity flavors.

And the lightly spiced streusel topping adds plenty of crunch. It’s a beautiful contrast to the tender crumb of the cake.

Plus, it’s so easy to make! The hardest part is waiting for it to cool.

Serve it with a hot cup of coffee and you’ll be in dessert heaven.

Ingredients 

As impressive as this blueberry coffee cake looks, it’s actually crazy easy to whip up. And you only need a few pantry staples:

For the Cake:

• Flour and Baking Powder: the main structure of the cake and the leavening agent to help it rise.

• Butter and Eggs: the key to a rich sponge is real butter and egg yolks. The eggs also add to the lift and bind the other ingredients into a smooth batter.

• Sugar and Salt: for sweetness and to balance the flavors.

• Milk: to make the batter the right consistency.

• Blueberries: the star of the show! Fresh blueberries burst in the oven, creating pockets of fruity goodness in every bite.

For the Topping:

• Sugar: for a touch of sweetness. White, brown, or coconut sugar all work well.

• Flour: it won’t have that crunchy, cookie-like texture without flour.

• Butter: for a hit of richness and to bind the flour and sugar.

• Cinnamon: the aroma and spiced flavor push this buckle over the edge!

How to Make Blueberry Buckle 

As you can see, this delicious and easy cake recipe consists of two key elements: the cake base and the streusel topping.

Luckily, they’re both a breeze to make.

Jump to the end of the post for a full list of instructions. Until then, here’s a brief overview of the method:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Coat an 8×8-inch baking tray with cooking spray and line it with parchment.

2. Make the streusel topping by hand. Rub the butter into the flour, sugar, and cinnamon with your fingers. Set aside.

3. Mix the wet and dry in two separate bowls. Beat the butter, sugar, and eggs until smooth. Whisk the dry ingredients so the leavener and cinnamon are evenly distributed.

4. Mix the wet and dry gently with a spatula. Fold in the blueberries before the flour is fully blended into the butter and egg mix.

5. Pour the batter into the cake tin and cover it evenly with the topping.

6. Bake for 30 to 40 minutes, until the top is golden. Check the center with a toothpick.

7. Let the cake cool in the tin for 10-15 minutes, then lift it out and leave to cool on a wire rack.

Tips for the Best Blueberry Buckle

If you’ve ever baked with fruit, you’ll know it can cause some cakes to come out dense.

Luckily, I have a few tips to ensure yours comes out light and fluffy.

• Choose fresh blueberries: Fresh is best simply because frozen fruit has a lot of excess moisture. So, if possible, use firm, ripe, fresh berries.

• Coat blueberries with flour: This keeps them from sinking to the bottom in the oven.

• How to use frozen fruit: Don’t defrost frozen berries. Instead, layer them between sheets of paper towel and gently rub off any ice crystals. Toss them in flour and add them to the batter, still frozen. Bake the cake for an extra 2-5 minutes.

• Use room temperature ingredients: They blend better this way.

• Add the fruit at the right time: The best time to add the fruit to the batter is when the flour is about halfway combined. If you do it when there are no streaks of flour visible, the batter will overwork.

Variations 

In the mood for something different? Check out these easy recipe variations:

• Mixed Berry Buckle: Use a combination of blueberries, strawberries, raspberries, and blackberries for a burst of different berry flavors.

• Blueberry Coconut Buckle: Incorporate shredded coconut into the batter and topping for a tropical twist.

• Streusel Nut Topping: Mix chopped nuts (such as walnuts, pecans, or almonds) into the streusel for added crunch and flavor.

• Oatmeal Streusel: Combine rolled oats with the streusel ingredients for a heartier texture.

How to Store & Freeze 

I don’t usually have leftover blueberry buckle because we devour it in one day.

But if you have leftovers, here’s how to store them:

To Store: Place the cooled cake in an airtight container and keep it at room temperature for 1-2 days. Or, store it in the fridge for 3-4 days.

To Freeze: Double wrap cooled cake slice in plastic wrap, then wrap in a layer of foil. Place the slices in a freezer bag and store for up to three months.

When you’re ready to enjoy the cake, unwrap it and let it thaw at room temperature for about 30 minutes.

More Coffee Cake Recipes To Try

Pumpkin Coffee Cake
Christmas Coffee Cake
Sara Lee Butter Coffee Cake
Apple Coffee Cake

Blueberry Buckle

Course: DessertCuisine: American

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

Blueberry buckle is a delightful dessert that combines fresh, juicy blueberries with a tender lemon sponge. Topped with crunchy streusel, it’s heavenly.

Ingredients

• 3/4 cup white sugar

• 1/4 cup butter

• 1 large egg + 1 egg yolk

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

• 2 cups fresh blueberries

• 2 teaspoons lemon zest, optional

• Toppings

• 1/2 cup white sugar

• 1/3 cup all-purpose flour

• 1/4 cup butter, softened

• 1/2 teaspoon ground cinnamon

Instructions

• Preheat the oven to 375 degrees Fahrenheit (190°C) and grease an 8×8-inch baking pan. Line it with parchment paper and set aside.
• In a large bowl, blend the flour, sugar, butter, and cinnamon for the topping. Use a pastry cutter or fingertips to rub the butter into the flour. It should have a range of crumb sizes, from breadcrumbs to pea-sized clumps. Set aside.
• In a large bowl, beat the butter and sugar with an electric mixer on low-medium speed. Mix until smooth, light, and fluffy.
• Scrape the sides and bottom of the bowl. Add the egg and lemon zest and beat until fully combined.
• In a separate bowl, whisk the flour, baking powder, and salt to distribute the ingredients evenly evenly.
• Alternate adding the flour and milk, mixing gently with a spatula between each addition. Start and end with the flour mix.
• Add the blueberries with the last of the flour and gently mix by hand until just combined.
• Pour the batter into the baking pan and spread it flat with a spatula. Pour the streusel over the batter and spread it evenly over the top.
• Bake for 30 to 40 minutes until golden brown and fragrant. Check it’s done by inserting a toothpick into the center. It should come out clean or with a few small crumbs.
• Let the cake cool in the pan for 10-15 minutes, then gently lift it out and cool fully on a wire rack.
• Slice, serve, and enjoy!

Notes

• Toss the blueberries in some of the flour to keep them from sinking
• If using frozen fruit, add it to the batter still frozen. Then, add 2-5 minutes to the baking time.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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