This easy and moist Blueberry Buckle Cake recipe is a simple, flavorful and delicious dessert, breakfast or brunch cake you can whip up in a flash! With a crumbly streusel topping and tart, lemon infused blueberry flavor, this cake is always a hit!
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Easy and delicious Blueberry Buckle Coffee Cake recipe
Perfect for blueberry season (or any time of year), This Blueberry Buckle Coffee Cake with buttery streusel topping is a quick and satisfying cake you can whip up in no time!
This is the perfect blueberry coffee cake for dessert, brunch, afternoon snack, or even breakfast on the weekends!
What is a buckle cake?
The name of this easy to prepare Blueberry Buckle Coffee Cake comes from its appearance as it bakes. As the cake batter rises in the oven, the weight of the blueberries causes the cake to “buckle” from the weight.
Ingredients
- Brown sugar. You'll use this for the cake batter, and the crumble topping. I love the rich molasses taste and color it gives to the cake.
- Unsalted butter, softened.
- A large egg, at room temperature. This makes it easier to cream into the butter mixture.
- The zest and juice of 1 large lemon.
- Pure vanilla extract.
- All-purpose flour.
- Baking powder and salt.
- Evaporated milk.
- Fresh blueberries or frozen blueberries.
Crumb / Streusel Topping
- Melted butter.
- Brown sugar.
- All-purpose flour.
- Ground cinnamon.
How to make this Blueberry Buckle Cake recipe
- 1. Preheat oven to 350°F. Grease an 8”x8” baking pan, and line in the center with a sheet of parchment paper, allowing some overhand on 2 sides for easy removal.
- To the bowl of a stand mixer, cream sugar, butter, egg & vanilla lemon zest until fluffy and well combined.
- In a separate bowl combine flour, baking powder, and salt.
- Add milk, lemon juice, and flour mixture to creamed butter mixture and blend on medium speed until just combined.
- Toss blueberries with 2 tablespoon flour. Fold blueberries into batter with a spatula until well incorporated.
- Transfer to prepared pan, spread evenly with a spatula, and tap gently on the counter.
- Combine all topping ingredients in a small bowl until coarse and crumbly, and all flour is fully incorporated.
- Sprinkle crumb topping over the batter and bake in preheated oven for 40-45 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Once baked, allow cake to cool for 15-20 minutes in the pan, then carefully transfer (using the parchment paper to lift) to a wire rack and let the cake cool completely before slicing.
Baking tips
- Make sure the butter mixture is fully creamed and smooth before adding the dry ingredients, lemon juice and milk.
- Whisk together the salt, flour, and baking powder before adding to the creamed butter mixture to make sure the ingredients are evenly distributed into the batter.
- Make sure to mix the blueberries well with the 2 tablespoon of flour before adding to the batter and folding in.
Storing
Leftover cake can be stored in an airtight container at room temperature for up to 5 days. You could also cover it tightly in plastic wrap.
Tools for the perfect Blueberry Buckle Cake
- A stand mixer is ideal, but you can also use an electric mixer and a medium bowl as well.
- You'll need an 8"x8" pan for this recipe.
- Either cooking spray or butter is perfect for greasing the pan.
- I like to use a strip of parchment that's about 7" wide with some overhang to easily remove the cake after it rests a bit in the pan after baking.
- A wire rack for cooling the cake.
- A zester or Microplane for zesting the lemon.
Substitutions and Additions
- If you like, you can do a mix of granulated sugar and brown sugar, or use granulated sugar in place of the brown sugar.
- Replace the evaporated milk with whole milk.
- Use fresh blueberries or frozen blueberries!
- For a lighter cake, try cake flour in place of all-purpose flour.
More delicious desserts
If you love this easy Blueberry Buckle Cake recipe, you'll love these delicious desserts, too!
Easy Classic Blueberry Buckle Coffee Cake Recipe
Equipment
- 8"x8" metal baking dish
- parchment paper
- wire rack
Ingredients
- ¾ cup brown sugar
- ½ stick unsalted butter, softened
- 1 large egg, room temperature
- the zest and juice of 1 large lemon (separated)
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup evaporated milk (or whole milk)
- 1 ½ cups fresh or frozen blueberries + 2 tablespoon flour
Crumb Topping
- ½ stick unsalted butter, melted
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease an 8”x8” pan, and line in the center with a sheet of parchment paper, allowing some overhand on 2 sides for easy removal. 2. To the bowl of a stand mixer, cream sugar, butter, egg & vanilla lemon zest until fluffy and well combined. 3. In a separate bowl combine flour, baking powder, and salt. 4. Add milk, lemon juice, and flour mixture to creamed butter mixture and blend on medium speed until just combined. 5. Toss blueberries with 2 tablespoon flour. Fold blueberries into batter with a spatula until well incorporated. 6. Transfer to prepared pan, spread evenly with a spatula, and tap gently on the counter. 7. Combine all topping ingredients in a small bowl until coarse and crumbly, and all flour is fully incorporated. 8. Sprinkle crumb topping over the batter and bake in preheated oven for 40-45 minutes, or until a toothpick comes out clean in center. 9. Once baked, allow cake to cool for 15-20 minutes in the pan, then carefully transfer the cake (using the parchment paper to lift) to a wire rack to cool completely before slicing.
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