Blueberry Buckle Coffee Cake is the perfect blend of juicy blueberries, soft and buttery cake, and a sweet, crumbly topping that makes every bite unforgettable. Whether you enjoy it for breakfast or as a cozy dessert with coffee, this classic American treat never disappoints. Packed with flavor and easy to make, Blueberry Buckle Coffee Cake is a go-to recipe when you want something comforting and delicious. With just a few pantry staples and fresh or frozen blueberries, you can whip up this delightful buckle in just about an hour. Get ready to fall in love with every bite.
Why You’ll Love This Blueberry Buckle Coffee Cake
This Blueberry Buckle Coffee Cake is incredibly moist thanks to the addition of half and half. The cake is rich and tender, providing the perfect base for bursts of sweet and tangy blueberries. What truly sets it apart is the crumb topping – a cinnamon-sugar streusel that adds irresistible texture and flavor. It’s simple to make, bakes up beautifully, and is a crowd-pleaser for any occasion. Whether you’re hosting a brunch, bringing a treat to work, or just enjoying a quiet morning at home, this cake is guaranteed to brighten your day.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup half and half (or milk, though half and half gives a richer texture)
- 2 cups fresh or frozen blueberries
For the Crumble Topping:
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, cut into small cubes
Step-by-Step: How to Make Blueberry Buckle Coffee Cake
- Preheat Oven and Prep Pan: Set your oven to 375°F. Lightly grease a 9×9-inch square baking dish with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Wet Ingredients: In a stand mixer or with a handheld mixer, beat the oil, egg, sugar, and vanilla extract until light and creamy.
- Combine Batter: Add the dry ingredients and half and half alternately to the wet mixture, starting and ending with the dry. Mix just until combined. The batter will be thick.
- Fold in Blueberries: Gently stir in the blueberries with a spatula, being careful not to overmix.
- Transfer to Pan: Spread the thick batter evenly into your prepared baking dish.
- Make Crumble Topping: In a small bowl, combine sugar, flour, and cinnamon. Cut in the butter using a fork or your fingers until the mixture becomes crumbly.
- Top the Cake: Sprinkle the crumble topping evenly over the batter.
- Bake: Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.
Helpful Tips
- If you’re using frozen blueberries, add them directly to the batter without thawing to prevent excess bleeding.
- Enhance the flavor by mixing in a bit of lemon zest with the batter.
- To ensure the cake is done, insert a toothpick into the center. It should come out clean or with only a few moist crumbs.
- Let the cake cool slightly before cutting to allow it to set properly.
Substitutions And Variations
- Milk Instead of Half and Half: You can use whole milk if you don’t have half and half. The cake will be slightly less rich but still delicious.
- Different Berries: Try substituting blueberries with raspberries, blackberries, or a mixed berry blend.
- Add Nuts: Chopped pecans or walnuts in the crumb topping can add extra crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
- Dairy-Free Option: Swap the half and half with almond or oat milk, and use a dairy-free butter substitute for the topping.
Storage Instructions
- Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: For extended freshness, store the cake in the refrigerator for up to 5 days. Bring to room temperature or warm it slightly before enjoying.
- Freezer: Wrap individual slices in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge or microwave briefly to enjoy.
Nutritional Information
Each serving of Blueberry Buckle Coffee Cake (1 of 12) contains approximately:
- Calories: 299
- Carbohydrates: 45g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 140mg
- Fiber: 1g
- Sugar: 23g
Note: Nutritional values are estimates and may vary based on ingredient brands and substitutions.
Serving Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of freshly brewed coffee or hot tea.
- Dust the top with powdered sugar for a pretty finishing touch.
- Add a side of fresh fruit for a beautiful brunch spread.
Frequently Asked Questions About Blueberry Buckle Coffee Cake
Can I make this ahead of time? Yes, you can bake the cake a day in advance. Store it covered at room temperature and reheat slices in the microwave for about 15 seconds before serving.
Can I use frozen blueberries? Absolutely. Just add them to the batter straight from the freezer. There’s no need to thaw them first.
Why is it called a “buckle”? The name comes from the way the cake “buckles” or dips slightly in the middle due to the heavy topping and juicy fruit as it bakes.
Can I double this recipe? Yes! Just bake it in a 9×13-inch dish and adjust the baking time by an extra 5 to 10 minutes.
Can I reduce the sugar? You can reduce the sugar slightly in both the batter and the topping, but it may affect the texture and sweetness.
Final Thoughts
Thank you so much for stopping by and trying out this Blueberry Buckle Coffee Cake recipe. It’s truly one of my favorite cozy bakes – simple, satisfying, and packed with flavor. The tender crumb, juicy blueberries, and that irresistible cinnamon streusel make every slice a treat. I hope this recipe brings as much joy to your kitchen as it does to mine. Happy baking, and remember: the best moments often begin with a warm slice of cake and a smile. Thanks for being part of this food-loving community!
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Blueberry Buckle Coffee Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Blueberry Buckle Coffee Cake is soft, buttery, and bursting with blueberries, topped with a sweet cinnamon crumb. Perfect for breakfast or dessert! Make this easy, cozy bake today and enjoy every bite.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil
1 large egg
1 cup sugar
1 teaspoon vanilla extract
3/4 cup half and half (or milk)
2 cups fresh or frozen blueberries
For the Crumb Topping:
1/3 cup sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
4 tablespoons salted butter, cut into small cubes
Instructions
- Preheat Oven and Prep Pan: Set your oven to 375°F. Lightly grease a 9×9-inch square baking dish with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Wet Ingredients: In a stand mixer or with a handheld mixer, beat the oil, egg, sugar, and vanilla extract until light and creamy.
- Combine Batter: Add the dry ingredients and half and half alternately to the wet mixture, starting and ending with the dry. Mix just until combined. The batter will be thick.
- Fold in Blueberries: Gently stir in the blueberries with a spatula, being careful not to overmix.
- Transfer to Pan: Spread the thick batter evenly into your prepared baking dish.
- Make Crumble Topping: In a small bowl, combine sugar, flour, and cinnamon. Cut in the butter using a fork or your fingers until the mixture becomes crumbly.
- Top the Cake: Sprinkle the crumble topping evenly over the batter.
- Bake: Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
If using frozen blueberries, do not thaw before adding.
Add lemon zest to the batter for a bright flavor twist.
Cake keeps well in the fridge for up to 5 days.
Use whole milk if half and half isn’t available.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American