Looking for the ultimate blueberry coffee cake recipe that doubles as both a comforting breakfast and a crowd-pleasing dessert? This Blueberry Buckle with Brown Sugar Crumb Topping is a nostalgic favorite—tender cake layered with juicy blueberries and finished with a golden, buttery cinnamon streusel. Whether you’re planning a summer brunch, cozy weekend treat, or just craving something sweet and fruity, this buckle delivers on every level.
Why You’ll Love This Recipe
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Made with fresh seasonal blueberries
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Topped with a crunchy, sweet brown sugar cinnamon streusel
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Perfect for brunch, potlucks, or afternoon tea
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Budget-friendly and made with pantry staples
Ingredients Breakdown
For the Cake
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All-Purpose Flour (2 cups)
Provides structure to the cake batter. -
Baking Powder (1½ tsp)
Helps the cake rise and stay light and fluffy. -
Salt (½ tsp)
Balances sweetness and enhances flavor. -
Granulated Sugar (¾ cup)
Sweetens the cake and helps with browning. -
Unsalted Butter, softened (¼ cup)
Adds richness and moisture to the batter. -
Large Egg (1)
Binds the ingredients and adds tenderness. -
Vanilla Extract (1 tsp)
Adds warm flavor and enhances the blueberries. -
Milk (½ cup)
Moistens the batter for a soft, tender crumb. -
Fresh Blueberries (2 cups)
Juicy and sweet, they create pockets of fruit throughout the cake.
For the Topping
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Brown Sugar (½ cup)
Adds a deep, molasses-like sweetness and crunch. -
All-Purpose Flour (⅓ cup)
Helps form the crumbly topping texture. -
Ground Cinnamon (½ tsp)
Adds a warm, spiced note to the topping. -
Unsalted Butter, chilled and diced (¼ cup)
Cuts into the dry ingredients to form a buttery streusel topping.
Tips and Tricks
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Fresh blueberries work best, but frozen can be used if thawed and drained.
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Use cold butter for the topping—warm butter will melt too quickly.
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Add a touch of lemon zest to the batter for a citrusy boost.
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Let the buckle cool for 10 minutes before serving—it sets up nicely.
Variations and Customizations
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Substitute raspberries or blackberries for blueberries.
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Add a lemon glaze drizzle on top after baking.
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Mix in chopped pecans or walnuts for added crunch.
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Use gluten-free flour for a gluten-friendly version.
Pairing Suggestions
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Serve with vanilla yogurt for a sweet-and-creamy breakfast.
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Enjoy with a hot cup of coffee or chai latte.
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Pair with whipped cream or ice cream for a dessert-worthy plate.
Storage Instructions
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Room Temp: Keep covered for up to 2 days.
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Refrigerator: Store in an airtight container for 4–5 days.
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Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Popular Questions
Can I use frozen blueberries?
Yes! Just be sure to thaw and blot them dry before folding into the batter to avoid excess moisture.
What’s the difference between a buckle and a crumble?
A buckle is a cake with fruit that “buckles” as it bakes, whereas a crumble has more topping and no cake base.
Can I bake this in a round pan?
Absolutely! An 8- or 9-inch round cake pan works just fine. Adjust baking time slightly and check with a toothpick.