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Blueberry Buckle Coffee Cake Recipe

Blueberry Buckle Coffee Cake Recipe

Buttery, tender coffee cake studded with juicy blueberries and crowned with a crisp cinnamon streusel. Perfect with your morning coffee or as a cozy dessert.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 9

Ingredients
 

Cake Batter

  • 4.5 tbsp unsalted butter, softened
  • 0.55 cup granulated sugar
  • 1 large egg
  • 0.9 tsp vanilla extract
  • 0.8 tsp finely grated lemon zest
  • 1.6 cup all-purpose flour
  • 1.75 tsp baking powder
  • 0.45 tsp fine salt
  • 0.46 cup milk (whole or 2%)
  • 1.9 cup fresh blueberries Frozen blueberries work too; do not thaw.

Streusel Topping

  • 0.46 cup light brown sugar Lightly packed.
  • 0.35 cup all-purpose flour
  • 0.55 tsp ground cinnamon
  • 0.1 tsp fine salt
  • 3.6 tbsp unsalted butter, cold and cubed

Optional Vanilla Glaze

  • 0.55 cup powdered sugar
  • 1.4 tbsp milk
  • 0.3 tsp vanilla extract

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease an 8-inch square pan and line the bottom with parchment.
  • Make streusel: Stir brown sugar, flour, cinnamon, and salt. Cut in cold butter until sandy clumps form. Chill.
  • Cream softened butter and granulated sugar with a mixer until pale and fluffy, 2–3 minutes.
  • Beat in the egg, vanilla, and lemon zest until smooth and slightly thickened.
  • Whisk flour, baking powder, and salt in a separate bowl.
  • Add dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just to combine.
  • Fold in blueberries gently to avoid streaking. Spread batter evenly in the prepared pan.
  • Scatter the chilled streusel evenly over the batter, pressing lightly to help it adhere.
  • Bake until golden and a toothpick in the center comes out clean, 45–50 minutes.
  • Cool in pan 20 minutes. Whisk glaze ingredients until smooth, drizzle on top, then slice and serve warm or at room temp.

Notes

Variation: Add 1/3 cup chopped toasted pecans to the streusel for extra crunch. Try swapping cinnamon with a pinch of cardamom for a fragrant twist. Storage: Keep covered at room temperature up to 2 days, or refrigerate 4 days. Rewarm slices in a low oven for the best texture. The cake freezes well (without glaze) for up to 2 months.
This recipe is an original creation inspired by classic Blueberry Buckle Coffee Cake Recipe flavors. All ingredient ratios and instructions are independently developed.