Blueberry Buckle

The Best Blueberry Buckle is the ultimate coffee cake that combines soft, buttery cake with sweet, juicy blueberries and a crunchy, cinnamon-spiced crumb topping. Whether you’re serving it for breakfast, dessert, or simply as a comforting treat, this buckle is sure to impress. It’s easy to make and packed with flavor, making it the perfect choice for any occasion.

Why You’ll Love This Recipe

This Blueberry Buckle is everything you want in a coffee cake: moist, tender, and filled with delicious bursts of fresh blueberries. The crumb topping adds a delightful texture with a sweet and slightly cinnamon-spiced crunch. It’s the perfect balance of flavors and textures, making it a beloved favorite for both breakfast and dessert. Plus, it’s easy to make, so you can enjoy this comforting treat in no time!

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup oil
1 large egg
1 cup sugar
1 teaspoon vanilla extract
¾ cup half and half (or milk—half & half will make it more moist)
2 cups fresh or frozen blueberries

For the Crumble Topping:

⅓ cup sugar
½ cup all-purpose flour
1 teaspoon cinnamon
4 tablespoons salted butter, cut into small cubes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat the oven to 375°F (190°C). Spray a 9×9-inch square baking dish with nonstick cooking spray.

2. Prepare the Cake Batter:

In a medium bowl, combine the 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Mix well with a fork or whisk.

In the bowl of a stand mixer (or using a handheld electric mixer), beat together the ¼ cup oil, 1 large egg, 1 cup sugar, and 1 teaspoon vanilla extract until smooth.

Alternately add the flour mixture and ¾ cup half and half to the sugar/oil mixture, starting and ending with the flour mixture. The batter will be thick.

Gently fold in the 2 cups blueberries by hand, just until incorporated.

3. Bake the Cake:

Spread the batter evenly into the prepared baking dish.

4. Make the Crumble Topping:

In a small bowl, combine ⅓ cup sugar, ½ cup all-purpose flour, and 1 teaspoon cinnamon.

Add the 4 tablespoons cubed butter and use a fork, pastry cutter, or your fingers to cut the butter into the flour mixture until it forms a crumbly texture.

Sprinkle the crumble topping evenly over the cake batter.

5. Bake:

Bake for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve:

Allow the Blueberry Buckle to cool for at least 10 minutes before slicing and serving.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 slices
Kcal: 226 kcal per slice

Variations

• Add Nuts: Stir in ½ cup of chopped walnuts or pecans to the batter for extra crunch and flavor.

• Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a refreshing citrus twist.

• Other Berries: Replace some or all of the blueberries with raspberries, blackberries, or strawberries for a mixed berry buckle.

• Streusel Topping: For a more decadent topping, add a little more butter or cinnamon for a richer streusel.

Storage/Reheating

• Storage: Leftover Blueberry Buckle can be stored in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days.

• Freezing: Wrap individual slices in plastic wrap or foil and store them in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before serving.

• Reheating: Reheat in the microwave for 20-30 seconds, or warm in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh. There’s no need to thaw them before adding them to the batter.

2. Can I use a different type of milk?

Yes, you can use any kind of milk, including almond milk or oat milk, in place of half and half. The cake may be slightly less moist with alternatives, but it will still turn out delicious.

3. How do I know when the Blueberry Buckle is done baking?

The buckle is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

4. Can I make this in a larger pan?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Just adjust the baking time and check for doneness with a toothpick.

5. Can I make this ahead of time?

Yes, you can prepare this cake a day ahead and store it covered at room temperature. It also freezes well, so you can make it ahead for special occasions.

6. Can I use other fruits in place of blueberries?

Yes, you can substitute the blueberries with other fruits like raspberries, blackberries, or even diced apples. Just keep in mind that the baking time may vary slightly depending on the fruit used.

7. Can I make this without the crumble topping?

Yes, the cake will still be delicious without the crumble topping, but it will be more of a simple coffee cake rather than a buckle. You could also add a dusting of powdered sugar after baking if you prefer.

8. How do I store leftovers?

Store any leftover Blueberry Buckle in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

9. Can I add a glaze to the cake?

Yes! A simple glaze made from powdered sugar and milk can be drizzled over the cooled cake for an extra touch of sweetness.

10. Can I make a gluten-free version of this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 substitute. The texture may be slightly different, but it will still be delicious.

Conclusion

The Best Blueberry Buckle is the perfect combination of tender cake, sweet blueberries, and a crunchy crumb topping. Whether you’re enjoying it for breakfast with your morning coffee or serving it as a dessert, this easy recipe will quickly become a favorite. Soft, moist, and bursting with flavor, it’s the ideal treat to share with family and friends. Enjoy a slice (or two) of this comforting coffee cake today!

Print