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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  • Liz

    I made this recipe with a ton of modifications and about halfway through mixing the batter, I was firmly convinced the cake wasn’t going to turn out. To my complete disbelief, it came out great! Firstly, I made this with strawberries and doubled the recipe. I’m not sure the flour needs exact doubling. I used 3.5 cups (measured as directed) as written after toggling to 24 servings, and my batter was incredibly dry and thick. This was also after reducing the sugar to only one cup to cut back on sweetness. I ultimately added another half cup of milk and a half cup of maple syrup to get to a batter that I could actually stir and pour out into a 9×13 glass dish. Finally, I had to double the bake time. I dropped the oven temp to 350 degrees after 50 minutes of baking and tented the top with aluminum foil to prevent over browning for the last 10 minutes. The final product was still yum after all that tweaking, so this recipe is extremely forgiving. Next time, I’d double the recipe again and cut back the flour by at least a half cup, but probably a full cup and I’d add some back in a little at time if needed. Thank you for posting!

    • Jaclyn

      Jaclyn Bell

      It should but I would probably switch to 1/4 tsp baking soda and 1 tsp baking powder.

  • Betty

    Making this now. Making it in muffin form (cupcake size). Doubled the recipe & made 36 cupcakes. Used frozen blueberries & gotta work real fast or dough will tint. Smells delicious, can’t wait to try but I’ve never had one of your recipes fail so I know it’ll be great!!

  • Marion Rivera

    I tried making your recipe for an employee’s birthday and everyone in the office (including the birthday celebrant) would come to my room that day and said that cake was amazing, not too sweet, so fluffy, and so on and so forth. I used freshly picked blueberries so they are a little tart and more flavorful. Thank you so much for sharing this recipe! :)

  • Naomi B.

    Seriously, Jaclyn… KILLER! This recipe was so good that I made it yesterday and it is gone in less than 36 hours! Sadly, it is just my husband and myself so when I’m working out extra hard, I’ll be cursing you out! ???

    • Jaclyn

      Jaclyn Bell

      That sounds like it is at my house, stuff disappears before my eyes :). So glad you both liked it!

  • Yvonne Orbeck

    This is a fabulous recipe for Blueberry Buckle. Thanks, Jaclyn, for all of your delicious recipes. Your blog is my go-to favorite.