Prepare to be left speechless by this Blueberry Buckle Coffee Cake – it’s truly the ultimate brunch treat and, as a self-proclaimed coffee cake snob, it is by far my all-time favorite! This cake boasts a light, fluffy, perfectly moist crumb absolutely studded with beautiful sweet-tart blueberries. And that cinnamon crumb topping? It’s truly the icing, er, crumb on the cake! I seriously couldn’t stop eating this the first time I made it. This Blueberry Buckle Coffee Cake is perfect for weekend brunches (like maybe this very weekend!), holiday mornings, or anytime you want an incredibly delicious coffee cake.
Why You’ll Love This Blueberry Buckle Coffee Cake
- Incredibly Moist & Fluffy: Greek yogurt and careful mixing ensure a wonderfully tender and light crumb.
- Bursting with Blueberries: Packed with juicy blueberries in every bite.
- Irresistible Crumb Topping: The buttery, cinnamon-spiced streusel topping is divine.
- Perfect Coffee Cake: The ultimate companion to your morning coffee or afternoon tea.
- Crowd-Pleasing Treat: Perfect for brunches, potlucks, or sharing with family and friends.
Ingredients for Blueberry Buckle Coffee Cake
Here’s what you’ll need to bake this amazing coffee cake. The full list with measurements is in the recipe card below.
Cake
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Lemon zest (Flavoring)
- Salted butter, softened to room temperature (Fat)
- Granulated sugar (Sweetener)
- Large egg, room temperature (Binder)
- Vanilla extract (Flavoring)
- Plain Greek yogurt, room temperature (Dairy)
- Whole milk, room temperature (Dairy)
- Blueberries (fresh or frozen) (Fruit)
- All-purpose flour (for tossing berries) (Dry Ingredient)
Crumb Topping
- Salted butter, melted and cooled (Fat)
- Granulated sugar (Sweetener)
- Light brown sugar (Sweetener)
- Cinnamon (Spice)
- Pinch of salt (Seasoning)
- All-purpose flour (Dry Ingredient)
Garnish (Optional)
- Powdered sugar (for dusting)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While this Blueberry Buckle Coffee Cake is perfection in my book, here are some variations:
- Different Berries: Substitute raspberries, blackberries, or chopped strawberries for the blueberries.
- Add Nuts: Mix ½ cup of chopped pecans or walnuts into the crumb topping or the cake batter.
- Extra Citrus: Increase the lemon zest or add orange zest for more citrus flavor.
- Different Spices: Add a pinch of nutmeg or cardamom to the cake batter or crumb topping along with the cinnamon.
- Make it Gluten-Free: Substitute a quality 1-to-1 gluten-free baking blend for the all-purpose flour in both the cake and the topping.
How to Make Blueberry Buckle Coffee Cake
Let me guide you through making this incredible Blueberry Buckle Coffee Cake:
Prep Oven and Pan
- First, I preheat my oven to 375°F (190°C).
- I spray an 8×8 square baking pan with nonstick spray and line it with parchment paper, leaving an overhang on two sides for easy removal later. I set this aside.
Mix Cake Batter
- Combine Dry Ingredients: In a medium bowl, I whisk together the 2 cups of all-purpose flour, baking powder, salt, and lemon zest until well combined. I set this aside.
- Cream Butter & Sugar: In the bowl of my stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), I add the softened salted butter. I cream the butter on medium-high speed for 1-2 minutes until smooth. Then, I add the ¾ cup granulated sugar and continue to cream the butter and sugar together for another 2 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
- Add Wet Ingredients: I add the room temperature large egg, vanilla extract, and Greek yogurt and beat until combined. I lower the mixer speed and gradually add the milk until the mixture comes together. Don’t worry if it looks slightly curdled at this point – that’s okay!
- Combine Wet & Dry: With the mixer on low speed, I gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the batter!
- Add Blueberries: In a separate small bowl, I gently toss the fresh or frozen blueberries with the 1 tablespoon of flour until lightly coated. Then, using a rubber spatula, I gently fold the floured blueberries into the prepared batter.
Make Crumb Topping and Assemble
- Make Topping: In a small bowl, I whisk together the melted (and slightly cooled) butter, granulated sugar, brown sugar, cinnamon, and pinch of salt until smooth. Then, I add the ½ cup of all-purpose flour and whisk or stir together until the mixture forms clumps resembling wet sand. The crumb should be a little moist but still dry enough to crumble with fingertips.
- Assemble: I transfer the thick cake batter to the prepared 8×8 pan, smoothing out the top evenly with a rubber spatula. Using my fingertips, I crumble the prepared topping evenly over the surface of the batter.
Bake
- I bake the Blueberry Buckle Coffee Cake for 40-45 minutes. It’s ready when the crumble topping is golden brown, the center of the cake feels set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Cool and Serve
- Cool completely
- Dust with powdered sugar
- Slice and serve!
Tips and Tricks for the BEST Coffee Cake
Here are my secrets for making this Blueberry Buckle Coffee Cake truly unforgettable:
- Room Temperature Ingredients: Using room temperature butter, egg, yogurt, and milk helps the batter emulsify properly, leading to a lighter, fluffier cake.
- Don’t Overmix!: Mix just until combined at each stage, especially after adding flour. Overmixing develops gluten and results in a tough cake.
- Coat the Berries: Tossing the blueberries in flour prevents them all from sinking to the bottom during baking.
- Cool Completely: Allowing the cake to cool completely ensures the crumb sets properly and makes for cleaner slices.
- Fresh or Frozen Blueberries: Both work! If using frozen, don’t thaw them first – fold them directly into the batter. You may need to add a minute or two to the baking time.
How to Serve
This Blueberry Buckle Coffee Cake is perfect served warm or at room temperature! Enjoy it:
- For Brunch: The absolute star of any brunch table!
- With Coffee or Tea: An ideal afternoon treat.
- As Dessert: A simple yet satisfying dessert.
- For Gatherings: Easy to transport and always a crowd-pleaser.
A dusting of powdered sugar adds a pretty finish.
Make Ahead and Storage
- Make Ahead: This coffee cake tastes fantastic the day after it’s baked as the flavors meld.
- Storage: Once completely cool, store the Blueberry Buckle Coffee Cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: You can freeze the cooled cake (whole or sliced) tightly wrapped in plastic wrap and then foil or in a freezer-safe container for up to 3 months. Thaw overnight at room temperature.
FAQs about Blueberry Buckle Coffee Cake
- What is a “buckle” cake?
- A buckle is a type of simple, single-layer cake, similar to a coffee cake, that often features fruit mixed into the batter and a streusel or crumb topping. The batter “buckles” around the fruit as it bakes. This Blueberry Buckle Coffee Cake fits that description perfectly!
- Can I use a different type of fruit?
- Yes! Chopped peaches, raspberries, blackberries, or even chopped apples would likely work well as substitutes for the blueberries.
- Can I make this gluten-free?
- Yes, substitute a quality 1-to-1 gluten-free baking blend for the all-purpose flour in both the cake and the topping. Ensure your baking powder is also gluten-free.
Enjoy this incredibly moist, flavorful, and truly Best Blueberry Buckle Coffee Cake! It’s guaranteed to leave you speechless.
Print
Blueberry Buckle Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 1x
- Category: Breakfast, Brunch, Dessert, Snack, Cake, Coffee Cake
- Cuisine: American
Description
Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour, spooned and leveled, plus 1 tablespoon for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1/2 a lemon (optional, enhances flavor)
- 6 tablespoons (3 oz) salted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons plain Greek yogurt, room temperature
- 1/2 cup whole milk, room temperature
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
For the Cinnamon Crumb Topping:
- 4 tablespoons (1/2 stick) salted butter, melted and cooled slightly
- 3 tablespoons (38g) granulated sugar
- 2 tablespoons (25g) packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup (63g) all-purpose flour
Optional Garnish:
- Powdered sugar (confectioners’ sugar), for dusting
Instructions
1. Make the Cake Batter:
- Preheat and Prep: Preheat the oven to 375°F (190°C). Spray an 8×8 inch square baking pan with nonstick spray and line with parchment paper, leaving an overhang for easy removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups all-purpose flour, baking powder, salt, and lemon zest (if using). Set aside.
- Cream Butter and Sugar: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Cream the butter on medium-high speed for 1-2 minutes. Add the granulated sugar and continue to cream together for another 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the room-temperature egg, vanilla extract, and room-temperature Greek yogurt. Beat until combined. Reduce the speed to low and gradually stream in the room-temperature milk until the mixture comes together. (Note: The mixture might look slightly curdled at this point, which is okay).
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare and Fold in Blueberries: In a separate small bowl, toss the blueberries (fresh or frozen) with the 1 tablespoon of all-purpose flour until lightly coated (this helps prevent sinking). Gently fold the floured blueberries into the batter using a rubber spatula. The batter will be thick.
2. Make the Crumb Topping:
- In a small bowl, whisk together the melted (and slightly cooled) butter, granulated sugar, brown sugar, cinnamon, and pinch of salt until smooth.
- Add the 1/2 cup of all-purpose flour and stir with a fork until the mixture is moistened and forms coarse crumbs resembling wet sand.
3. Assemble and Bake:
- Transfer Batter: Transfer the batter to the prepared pan, smoothing out the top evenly with a rubber spatula.
- Add Topping: Using your fingertips, crumble the topping mixture evenly over the surface of the batter.
- Bake: Bake for 40-45 minutes, or until the crumble topping is golden brown, the center of the cake is set, and a wooden toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack before removing and slicing. Cooling completely allows the cake to set and prevents crumbling.
4. Serve: Once cool, use the parchment paper overhang to lift the cake from the pan. Cut into 9 squares. Finish with a generous dusting of powdered sugar, if desired.
Notes
- Room Temperature Ingredients: Using room-temperature butter, egg, yogurt, and milk helps the batter mix evenly and achieve a better texture.
- Measuring Flour: Spoon and level the flour into the measuring cup for accuracy, or weigh it.
- Blueberries: Fresh or frozen blueberries work. Do not thaw frozen berries before tossing in flour and adding to the batter.
- Do Not Overmix: Mix the batter just until the flour disappears to ensure a tender cake.
- Cooling: Allowing the cake to cool completely is important for texture and clean slices.
- Storage: Store leftover cake covered tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days.