If you love coffee cake and love blueberries you’ll love this blueberry coffee cake. This make ahead breakfast is perfect for slow mornings and served best with a hot cup of coffee.
We love a good breakfast pastry in my home. My Blueberry Coffee Cake also known as a Blueberry Buckle is not only delicious but relatively easy to make. This recipe does require a few steps, but I promise they are totally worth it. It’s similar to my Cinnamon Steusel Yogurt Coffeecake recipe, but the main difference is the plump juicy blueberries that are dotted throughout the cake. Even better you can enjoy blueberry cake for breakfast with coffee or as an after dinner dessert.
Table of contents
Directions
Crumble Topping:
To make the topping you will want to mix the sugar, flour and cinnamon in a small bowl. Cut the cold butter with a fork until it begins to crumble. Set aside (I like to place it in the refrigerator so it doesn’t melt into one big blob).
Blueberry Coffee Cake Batter:
In a large bowl whisk the flour, baking powder, and salt together. Set to the side.
Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the sugar and butter. Gradually add the egg and vanilla.
Next add the milk and the flour mixture alternating to the creamed mixture only enough to blend. Remove the bowl from the stand and gently fold in the blueberries.
Pour the batter into a well-greased, 9-inch square cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until cake comes out clean.
Let the cake cool for 10 minutes. Loosen the sides with a knife or spatula, cut, and serve.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
This blueberry buckle feeds about 9 people give or take the way you cut the slices.
Yes, you can; however, you will need to thaw and drain the berries very well before mixing into a cake.
If you find that your blueberries always sink in the cake you can toss them with 1 tablespoon of all-purpose flour before you fold them into the batter. This will help them from sinking.
A buckle consists of fruit and cake baked together, with a crunchy streusel topping. As the cake bakes the fruit and streusel topping makes the cake “buckle.” It’s basically a coffee cake but with fruit.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this blueberry coffee cake recipe.
- Blueberries – You can use fresh or frozen blueberries for this recipe. If they are frozen you will need to thaw the blueberries and drain them very well before tossing in the cake.
- Butter – Whenever making a crumb topping you want the butter to be cold. I find it’s best to dice the butter which will help it break down into pea-size crumbs for the topping.
- Crumb Topping – I like to make the crumb topping first then store in the refrigerator until ready to top the cake batter. When you make the topping you’ll still have some loose flour/sugar mixture. That is totally okay and normal. It all won’t be in the pea-size shape–about 75% will.
Blueberry Recipes
Still craving blueberries? Or maybe you have an abundance you need to use up. Try these other blueberry recipes.
Add a coffee to your blueberry buckle! Try these recipes…
If you make this blueberry buckle recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Blueberry Coffee Cake
Equipment
- Oven
Ingredients
Ingredients for Topping:
- ⅓ cup Granulated Sugar
- ½ cup All-purpose flour
- 1 teaspoon Cinnamon
- ¼ cup Salted Butter cold
Ingredients for Batter:
- 2 cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cups Granulated sugar
- ¼ cup Unsalted Butter room temperature
- 1 Egg
- 1 teaspoon Vanilla Extract
- ½ cup Whole Milk
- 2 cups Blueberries
Instructions
- Preheat the oven to 375° Fahrenheit.
For the Topping:
- To make the topping you will want to mix the sugar, flour and cinnamon in a small bowl. Cut the cold butter with a fork until it begins to crumble. Set aside (I like to place it in the refrigerator so it doesn’t melt into one big blob).
For the Batter:
- In a large bowl whisk the flour, baking powder, and salt together. Set to the side.
- Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the sugar and butter. Gradually add the egg and vanilla.
- Next add the milk and the flour mixture alternating to the creamed mixture mixing only enough to blend. Remove the bowl from the stand and gently fold in the blueberries.
- Pour the batter into a well-greased, 9-inch square cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until cake comes out clean.
- Let the cake cool for 10 minutes. Loosen the sides with a knife or spatula, cut, and serve.
Notes
- Blueberries – You can use fresh or frozen blueberries for this recipe. If they are frozen you will need to thaw the blueberries and drain them very well before tossing in the cake.
- Sinking Berries – If you find that your blueberries always sink in the cake you can toss them with 1 tablespoon of all-purpose flour before you fold them into the batter. This will help them from sinking.
- Butter – Whenever making a crumb topping you want the butter to be cold. I find it’s best to dice the butter which will help it break down into pea-size crumbs for the topping.
- Crumb Topping – I like to make the crumb topping first then store in the refrigerator until ready to top the cake batter. When you make the topping you’ll still have some loose flour/sugar mixture. That is totally okay and normal. It all won’t be in the pea-size shape–about 75% will.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Kathleen
This looks great – definitely going to try!
Maria
Just made this recipe waiting for it to cool off. I want to post pictures of my Blueberry Coffee Cake but I can’t.☹️
Katie
Hi Maria, So glad you just made this recipe. You can email me a picture and I can share with my newsletter and social media. Email: katiescucina@gmail.com
Lady Behind The Curtain
I love your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share it with us?
Thanks,
I hope to see you there!
http://ladybehindthecurtain.com
Dorothy @ Crazy for Crust
Delish! I am recently in love with all things blueberry. 🙂
I'd love for you to join my linky party, Crazy Sweet Tuesday, sometime!
Jessica @ Sushi and Sit-Ups
Looks delicious! That's really funny about your husband. He definitely should speak up! You deserve the praise anyway!