Blueberry Buckle Coffee Cake (Printable)

Tender coffee cake with juicy blueberries crowned by a buttery streusel crumble, ideal for any time of day.

# What You'll 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 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
09 - 2 cups fresh blueberries (or frozen, unthawed)

→ Streusel Topping

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

# How-To:

01 - Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract thoroughly.
04 - Alternately add the flour mixture and milk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently until just combined.
05 - Carefully fold fresh or frozen blueberries into the batter to avoid breaking the berries.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold, cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
08 - Evenly sprinkle the streusel topping over the batter in the pan.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping turns golden brown.
10 - Allow the cake to cool in the pan for at least 20 minutes before slicing to serve.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been fussing all morning.
  • The streusel topping gets gorgeously golden and crispy while the cake stays impossibly tender underneath.
  • Frozen blueberries work just as beautifully as fresh ones, so you can make this any time of year.
  • It's humble enough for a Tuesday breakfast but elegant enough to serve guests without apology.
02 -
  • Frozen blueberries are your friend here—thaw them and they'll bleed purple juice all through your batter, which looks kind of sad and compromises the texture.
  • Don't overmix once you've added the flour; a few lumps are better than a tough, gluey cake.
  • The streusel will look like barely enough topping, but it spreads as it bakes and creates the most satisfying crunch.
03 -
  • Brown sugar in the streusel absorbs moisture from the steam, which keeps the topping crispy longer—this is why granulated sugar alone won't give you the same result.
  • If your butter is too soft or your kitchen is warm, refrigerate the streusel mixture for 10 minutes before sprinkling it on; cold butter creates better texture as it bakes.
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