Blueberry Buckle Coffee Cake (Printable)

Classic coffee cake packed with blueberries and topped with a buttery streusel crumble.

# What You'll Need:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 1 large egg
05 - 1/2 cup whole milk
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 2 cups fresh blueberries (or frozen, not thawed)

→ Streusel Topping

10 - 1/2 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, cold and cubed
14 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream unsalted butter and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - Alternate adding the flour mixture and milk to the creamed butter mixture, beginning and ending with the flour. Mix until just combined.
06 - Gently fold fresh or frozen blueberries into the batter without thawing frozen berries.
07 - Pour batter into the prepared pan and smooth the surface evenly.
08 - Combine flour, brown sugar, cinnamon, and salt. Cut in cold, cubed butter with a pastry blender or fork until mixture forms coarse crumbs.
09 - Sprinkle streusel topping evenly over the cake batter.
10 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden. Cool in pan for 20 minutes before slicing.

# Helpful Hints:

01 -
  • It comes together in under an hour, making it perfect for weekend mornings when you want something homemade but don't have all day.
  • The contrast between tender crumb cake and crunchy cinnamon streusel is so addictive you'll find yourself sneaking bites while it's still warm.
  • Frozen blueberries work just as well as fresh, so you can make this any time of year without guilt.
02 -
  • Never thaw frozen blueberries before folding them in—the ice coating keeps them whole and prevents the batter from turning purple and muddy.
  • Cold butter is non-negotiable for the streusel; if it starts getting warm, pop it in the freezer for five minutes before continuing.
  • A toothpick test might show wet crumbs from the blueberries, so look for just a few moist crumbs clinging to it rather than completely clean.
03 -
  • If your blueberries are extremely large, halve them before folding so you get berries distributed throughout instead of bites of just cake.
  • The streusel will look thin when you spread it, but it expands and toasts as the cake bakes—trust the process and don't over-layer it.
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