Blueberry Buckle Coffee Cake is an old-fashioned dessert that never goes out of style. With its soft crumb, juicy blueberries, and buttery, sweet crumb topping, it’s hard to stop at just one slice!

Old-fashioned blueberry buckle coffee cake with streusel topping sliced into squares.
One piece is turned to show the moist blueberry cake.

There’s nothing better than a tender, moist, and buttery old-fashioned blueberry buckle to start the day! Or, end your day. Or you know, have a couple of slices midday. Whatever and whenever, you’re going to want your fair share!

Coffee cakes are like that, aren’t they? They’re designed to be perfect any time, day or night. I’ve got buttermilk coffee cake muffins, a maple walnut coffee cake, and a cake mix crumb cake that are in constant rotation. And now this blueberry version is fighting for the top spot. It’s getting harder and harder to pick a favorite!

Blueberry Buckle Coffee Cake in square baking dish.

This blueberry buckle cake recipe is easy to make and is a casual, fuss-free dessert to serve your guests. It pairs just as well with a cup of coffee as it does with a scoop of ice cream, making it suitable for all occasions, including potlucks, holidays, and casual family gatherings.

With fresh blueberries in every bite, this light and airy cake perfectly balances the sweetness and tartness with the crunch of the buttery streusel topping. Once you make this blueberry buckle coffee cake, you can use different berries the next time for a new kind of buckle cake flavor!

Why you’ll love this recipe

The fresh, juicy blueberries burst with every bite!
There is a crumble topping that adds not only extra flavor but texture too.
It’s a versatile cake that is made with simple ingredients.
Can be enjoyed all day, from breakfast to dessert!

Ingredients for Blueberry Buckle Cake

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for Blueberry Buckle Coffee Cake on marble countertop.

Blueberries – When there’s plenty of fresh blueberries around during blueberry season, I’ll use them up. Otherwise, frozen blueberries work just as well. Make sure to wash and pick out any debris from your fresh ones.
All-purpose flour – As with any baked good, it’s important to measure your flour properly so the cake doesn’t end up too dry or dense.
Baking powder – The leavening agent that gives the cake its soft crumb.
Salt – Brings out the flavors.
Sugar – Granulated white sugar is what I use to sweeten the cake. I’ve never tried with any other type of sweetener.
Unsalted butter – Bring it out to room temperature about 30-40 minutes before you begin. It’s hard to cream hard butter, so you’ll need it softened.
Egg – Not a must, but you can take your egg out with the butter so all of your ingredients start at room temperature. It helps with blending and ensures even baking.
Milk – Again, feel free to pour out the milk and leave it sitting at room temperature for a little while. Just don’t leave the whole carton out!
For the streusel topping – Granulated sugar, flour, cinnamon, salt, and cubed unsalted butter.

How to Make a Buckle Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In a small bowl, gently toss the blueberries in a tablespoon of flour. Set them aside.

Step 2: In the bowl of a stand mixer with the paddle attachment (or an electric mixer), beat the sugar and butter together until creamy. Drop in the egg and mix to combine.

Two image collage of butter and sugar being beat with a hand mixer and of the wet ingredients (butter, sugar, egg) in a bowl, well mixed.

Step 3: In a separate medium bowl, whisk the flour, baking powder, and salt. Alternately add 1/3 of the flour mixture and the milk until both are incorporated.

Two image collage of dry ingredients whisked together in a bowl and of cake batter after milk and dry ingredients are mixed in.

Step 4: Fold the flour-coated berries into the batter and pour the blueberry buckle batter into the prepared 9×9 baking pan.

Two image collage of blueberries added to cake batter and cake batter spread evenly in a 9 inch square pan.

Step 5: Sprinkle the streusel topping on top of the batter and bake for 35–40 minutes in a preheated 375°F oven until golden brown. Let the cake cool before slicing and serving.

Blueberry buckle with streusel topping before and after baking.

How to Make the Streusel Topping

In a medium bowl, stir the flour, sugar, cinnamon, and salt. Then, cut the butter into the mix with your hands, a fork, or a pastry cutter. Once you get pea-sized crumbles, it’s ready to go.

Two image collage of butter being cut into streusel mixture with a fork and of streusel mixture combined in a bowl.

Pro Tip:

Do not skip the parchment paper lining. You can also leave excess parchment paper hanging over the edges. Then, use them to leave the cake out of the pan once it has cooled.

Storage

Refrigerator: This cake can be left at room temperature for up to 4 days. Always make sure it’s tightly covered or in an airtight container to lock in the moisture. Otherwise, it’ll dry out sooner than you’d like.

Freezer: Wrap any leftover pieces in plastic wrap and transfer them to a freezer bag. Keep them frozen for up to 1 month and thaw in the fridge overnight.

How to Reheat: This cake is perfect at room temperature, however, if you want to warm it up a bit, about 30 seconds in the microwave should do it.

Blueberry coffee cake sliced into 16 squares alongside milk and fresh blueberries. One piece is turned to show the inside of the cake.

Tips for the Best Blueberry Coffee Cake Recipe

I use whole milk for extra moisture and richness, but you can really use whatever milk you have on hand.
Cubed butter is easier to cut into the streusel to make the crumbs. It also comes to room temperature quicker if it’s cubed.
You can double this recipe to make it in a 9×13 pan. You will have to add 10-15 minutes to the cooking time.
Or make two separate cakes to eat one and freeze one!
Coating the blueberries in flour helps to prevent them from sinking to the bottom of the pan. The coating keeps the berries suspended and evenly dispersed so no bites go without!

Additions and variations

Swap the white sugar for brown sugar. Just in the topping! Not the cake.
Add lemon zest. You can add it to the cake batter itself or the crumb topping.
Use nuts for extra crunch. Add some chopped walnuts, pecans, or almonds to the streusel.
Try different berries. Blackberries, raspberries, or strawberries would be great.
Add a drizzle of vanilla icing overtop for a little elegance and extra sweetness.

Blueberry Buckle Coffee Cake