Blueberry Buckle Coffee Cake (Printable)

Tender coffee cake loaded with fresh blueberries and a buttery streusel topping, ideal for breakfast or snack.

# 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

→ Streusel Topping

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

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
03 - In a large bowl, beat softened butter with granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Gently fold fresh blueberries into the batter to prevent breaking them.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs.
08 - Sprinkle the streusel topping uniformly over the batter in the pan.
09 - Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and topping is golden brown.
10 - Allow to cool in pan for at least 20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The streusel topping gets golden and crunchy while the cake stays soft and moist, giving you two textures in every bite.
  • It comes together in less than an hour, making it perfect for when you want homemade without the stress.
  • Fresh or frozen blueberries work equally well, so you can make this any time of year without hunting for perfect fruit.
02 -
  • Frozen blueberries absolutely must stay frozen when you fold them in—thawing them lets their juice run into the batter, which turns everything purple and affects the final texture.
  • Don't overmix the batter once you start adding the dry ingredients; a few lumps are fine and actually mean your cake will be tender rather than tough.
  • The streusel should look like loose crumbs, not wet dough—if it starts clumping, your butter is too warm or you've mixed it too long.
03 -
  • Use an ice cream scoop to measure batter into muffin tins if you want individual portions that bake faster—they're done in about 25-30 minutes.
  • If your streusel starts to brown too quickly while baking, loosely tent the pan with foil for the last 10-15 minutes to protect it while the cake finishes.
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