Blueberry Buckle

Published July 26, 2017. Updated April 17, 2020

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This Blueberry Buckle is the blueberry coffee cake of my dreams! It’s a  flavorful cake that’s studded with colorful blueberries and finished with a sweet cinnamon crumble. 

three slices of Blueberry Buckle stacked on top of each other on white plate

Blueberry Buckle is the Best Coffee Cake!

This blueberry coffee cake has a delicious buttery flavor, a soft and tender crumb and it’s brimming with fresh, sweet, juicy blueberries. Then it’s covered with a delicate yet perfectly crisp, cinnamony crumble that will make your heart sing.

This is a cake you don’t want to miss out on! This coffee cake is so good, in fact, I’d be totally fine with having this as my birthday cake — even though there’s no frosting!

Blueberry desserts are totally my thing and I love that this blueberry buckle will pass for either breakfast or dessert :). And that generous amount of fresh blueberries in this cake takes it over the top. Blueberries in every bite!

Now go grab some fresh summer blueberries while they’re in season and while they’re on sale and make this heavenly blueberry buckle cake!

Blueberry Buckle Cake Batter spread into baking dish before baking.

Blueberry Buckle Ingredients

For this blueberry coffee cake recipe, you’ll need:

  • All-purpose flour
  • Sugar
  • Cinnamon
  • Unsalted butter
  • Baking powder
  • Salt
  • Egg
  • Vanilla
  • Milk
  • Blueberries

sprinkling crumble over blueberry coffee cake batter in baking dish.

How to Make Blueberry Buckle

This is such an easy blueberry buckle recipe to make! Here are the basic steps for making this blueberry coffee cake at home:

  • Preheat oven and prepare a baking dish.
  • Prep crumble and chill.
  • Make batter and fold in blueberries.
  • Pour batter into prepared pan and spread even.
  • Sprinkle with crumble
  • Bake until set.

Coffee Cake with Fresh Blueberries

Can I Make Blueberry Buckle with Frozen Blueberries?

Frozen blueberries should work! You’d want to fold them into the batter frozen (do not thaw), and you’ll likely need to add 10 or so minutes to the bake time.

Can I Double This Recipe?

Without having tried it myself, I can’t say for certain. But it should be okay to double this recipe and bake the blueberry coffee cake in a 9×13-inch pan.

Can I Freeze Blueberry Buckle?

Yes, blueberry buckle cake freezes well. Just note that the streusel topping will lose its crispness after being frozen.

Blueberry Buckle slices stacked on top of each other

Tips for the Best Blueberry Buckle Recipe

  • Be gentle with the batter so it’s not a super dense cake (it’s not a super fluffy cake but over-working the batter will make it more dense than it’s intended to be). It is a thick batter to fold, but I think folding the flour in by hand does make a difference.
  • You do want fine crumbs for the topping so it’s light. This helps keep them from sinking into the center of the cake as it bakes. Those tiny buttery crumbs are definitely a highlight of this cake!
  • You can freeze slices of this blueberry buckle for later. Just set the frozen slice on the counter to thaw!

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Blueberry Buckle
5 from 3 votes

Blueberry Buckle

The cake has a delicious buttery flavor, a soft and tender crumb and it's brimming with fresh, sweet, juicy blueberries. Then it's covered with a delicate yet perfectly crisp, cinnamony crumble that will make your heart sing. This is a cake you don't want to miss out on!
Servings: 12
Prep20 minutes
Cook30 minutes
Ready in: 50 minutes


Crumb topping



For the topping:

  • Preheat oven to 375 degrees F. 
  • Add flour, sugar, cinnamon and salt to a food processor and pulse several times.
  • Add in butter and pulse until mixture appears sandy with tiny bits of butter. Transfer to refrigerator and chill while preparing cake.

For the cake:

  • Butter a 9 by 9-inch baking dish. Line with parchment paper and butter parchment paper, set aside.
  • In a mixing bowl whisk together flour, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. 
  • Remove bowl from stand mixer (scrape excess butter on paddle into bowl). 
  • Add 1/2 of the flour mixture (to sugar/egg mixture) and fold just nearly until combined then add in 1/2 of the milk and fold just until nearly combined, repeat process with flour and milk once more, then add in blueberries and fold just to evenly distribute. 
  • Pour batter into prepared pan and spread into an even layer. Remove crumble from refrigerator and sprinkle evenly over top.
  • Bake in preheated oven until toothpick inserted into center comes out clean (center also shouldn't fall when lightly pressed), about 30 - 35 minutes. 
  • Let cool at least 5 minutes then lift from pan using parchment. Cut into squares and serve warm. Store in an airtight container.


  • *If using frozen blueberries, you'd want to fold them into the batter frozen (do not thaw), and you'll likely need to add 10 or so minutes to the bake time. 
  • Recipe source: inspired by King Arthur Flour
Nutrition Facts
Blueberry Buckle
Amount Per Serving
Calories 297 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 46mg15%
Sodium 114mg5%
Potassium 151mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 400IU8%
Vitamin C 2.3mg3%
Calcium 61mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Susie

    I love this cake made it for our minster and wife for a supper we had and they loved it too. So yummy Thanks for all the good recipes !

  • Barbara Giocondi Emricko

    Made this cake today. This cake is delicious! Thanks for another great recipe!

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked this cake Barbara! Thanks so much for your comment!

  • joan

    Your pictures are wonderful, yum yum!

    When I make the cake I will use almond flour, do you think that’s okay?
    Love your blog….

    • Jaclyn

      Jaclyn Bell

      I’m not sure how it would turn out with almond flour, I rarely bake with it (mostly just macarons). Not sure how well the cake would hold together. When experimenting I’d probably go with half all-purpose and half almond flour and probably just research online substituting almond flour for all-purpose flour and you may find what you’re looking for. Hope that helps and I’m so happy to hear you love my blog Joan :)!

  • Laura L

    Have you thought of using the crumb topping that you use on your crumb cake for this recipe? It’s so delicious.

    • Jaclyn

      Jaclyn Bell

      Yes I do love that one too but I thought I’d change it up a little and go with a finer, more cinnamony crumb here :).

  • Heghineh

    This recipe looks so appetizing! My kids love blueberry muffins, they will LOVE this! Thank you for sharing :)

  • Melissa

    I have a bag of frozen blueberries in my freezer. Would this recipe work with frozen berries and how should I use them?

    • Jaclyn

      Jaclyn Bell

      Yes frozen would work as well. I’d fold them in frozen so the batter doesn’t go gray. Then you’ll have to add maybe 10 mins to baking time.