Blueberry Buckle Coffee Cake (Printable)

Classic tender coffee cake featuring juicy blueberries and a buttery streusel topping, perfect for any time snack.

# What You 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 tsp baking powder
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract
09 - 2 cups fresh blueberries

→ Streusel Topping

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

# Steps:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar until light and fluffy, then incorporate the egg and vanilla extract.
04 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour, stirring until just combined.
05 - Gently fold fresh blueberries into the batter to avoid breaking the fruit.
06 - Pour the batter into the prepared pan and level the surface smoothly.
07 - Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
08 - Evenly sprinkle the streusel mixture over the cake batter in the pan.
09 - Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and the streusel is golden brown.
10 - Allow the dish to cool in the pan for at least 20 minutes before cutting and serving.

# Expert Tips:

01 -
  • It comes together in under 25 minutes of actual work, leaving you plenty of time to set the table or brew fresh coffee while it bakes.
  • The streusel topping gets golden and crispy while the cake stays impossibly tender underneath, giving you two textures in every bite.
  • Fresh or frozen blueberries both work beautifully, so you can make this any time of year without compromise.
02 -
  • Never thaw frozen blueberries before folding them in—they'll bleed their juice all over the batter and create gray streaks instead of pockets of flavor, so use them straight from the freezer.
  • The streusel topping is what makes this cake special, so don't skip the step of cutting in cold butter; you want distinct crumbs, not a smooth paste that will bake into a hard crust.
03 -
  • Let your butter soften at room temperature for at least 30 minutes before creaming it—cold butter won't incorporate properly, and you'll end up with a heavy, dense cake instead of the tender crumb you're after.
  • Don't peek more than once while it bakes; every time you open the oven door, you drop the temperature and extend the baking time, so trust the process and resist the urge.
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