This blueberry buckle coffee cake hits all the spots when it comes to cake. The juicy berries sit among a moist cake topped with a sweet crumb.
Classic Blueberry Buckle Coffee Cake
You can't go wrong with a classic cake, and this classic blueberry buckle coffee cake checks all of the boxes. The simple, fluffy cake is flowing with juicy berries and topped with a cinnamon sugar crumb topping. It has pretty much everything you'd want in one bite.
If you are new to buckles, get ready to fall in love. The buckle cake refers to a cake batter topped with fruit. As the cake bakes, the batter surrounds the fruit, "buckling" in the process. The crumb topping also adds some weight, causing it to buckle. Either way, the cooking process helps the cake earn its name.
While blueberries are a classic flavor combination for this cake, pretty much any fruit can be put into a buckle. Strawberries in the spring, apples in the fall, and peaches in the summer make for an excellent option. Whatever fruit is in season will be great in a buckle.
Looking for more blueberry treats? My Iced Blueberry Lemon Pound Cake and Triple Berry Pie Bars always hit the spot.
Why You'll Love This Blueberry Buckle Coffee Cake
- Classic - The classic cake dates back years and years. It's a favorite for a reason.
- Juicy Berries- The cake is perfect for showing off the fresh summer fruit.
- Simple To Make - The cake is super simple to make and comes together in no time.
Ingredients Needed To Make Blueberry Buckle Coffee Cake
Blueberry Cake
Crumb Topping
See below for all the details on what you'll need to make the full recipe.
- Blueberries - Use fresh, juicy berries.
- Buttermilk - Gives the cake a slight tang.
- Eggs - Add an extra egg yolk to keep the cake rich.
- Butter - Keep the butter soft for the cake and melted for the crumb topping.
Directions For How To Make Blueberry Buckle Coffee Cake
- Prepare.
Preheat the oven to 375 and line an 8x8-inch cake pan with grease and parchment. Set to the side.
- Make the crumb topping.
In a medium-sized bowl, mix the sugar, flour, cinnamon, brown sugar, and melted butter to make the crumbs. Set to the side.
- Make the cake.
Mix the flour, baking soda, and baking powder in a bowl and set to the side. In a stand mixer or with a hand mixer, cream the butter with the sugar, eggs, and vanilla. Add in the milk, alternating with the flour mixture, and mix until combined.
- Add in the blueberries.
Use a rubber spatula to fold in the blueberries. Fold them in gently.
- Prepare the cake.
Pour the batter into the prepared pan and top with the crumb topping.
- Bake the cake.
Bake the cake for 45 - 50 minutes or until a toothpick runs clean from the cake. Let the cake fully cool on a cooling rack before cutting.
Serving Suggestions
A blueberry buckle coffee cake is welcome any time of the day. Serve it with some ice cream or whipped cream for dessert, or break it out in the morning with your coffee.
Make Ahead and Storage
The blueberry buckle coffee cake can be made 1-2 days ahead of time. Store the cake in an airtight container until ready to serve. Any extra cake can be stored in an airtight container for 2-3 days. Because of the fruit in the cake, it can get slightly wet and mushy. Keep the cake in the refrigerator for best storage.
The cake can also be frozen. Keep the cake whole or in slices in the freezer for 2-3 months.
Tips and Variations
- Seasonal Fruit - The blueberries can be swapped out for any seasonal fruit. Strawberries, peaches, and apples make great buckles.
- Crumb Topping - Spread out the crumb topping all over the cake. You don't want it heavy in one spot and sinking in too much in one area.
- Bake Time - The cake is thick and takes a while to bake. If the crumb topping gets dark on top, cover it with foil and let the cake continue to cook.
FAQs
A buckle is more of a cake batter, while a cobbler is often made in a deep dish and topped with batter and topping. A cobbler focuses more on the fruit with a simple topping that is less sweet.
The fruit makes a big difference between the two cakes. Otherwise, they are very similar, with a fluffy cake batter and a crumb topping.
Use fresh blueberries if possible, as they will have the best flavor. Frozen blueberries will work in a pinch.
Blueberry Buckle Coffee Cake
Equipment
- 8x8-inch pan
- stand mixer
- rubber spatula
- mixing bowls
Ingredients
Crumb Topping
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- 2 tablespoon brown sugar
- 4 tablespoon melted butter
Blueberry Buckle
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 4 tablespoon unsalted butter, softened
- 1 egg, plus 1 egg yolk
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 cup fresh blueberries
Instructions
- Preheat the oven to 375 and prepare an 8x8-inch pan with grease and parchment. Set to the side.
- Make the crumb topping. In a medium-sized bowl, combine the sugar, flour, cinnamon, brown sugar, and melted butter. Use a fork to combine the mixture until crumbs start to form. Set to the side.
- In a small bowl, combine the flour, baking powder, and baking soda. Set to the side.
- In a large bowl with a hand mixer or in the base of a stand mixer with a paddle attachment, cream the butter with the sugar, vanilla, and eggs. Add in the buttermilk, alternating with the flour mixture. Mix until combined.
- With a rubber spatula, fold in the blueberries.
- Pour the cake batter into the prepared pan and top the cake with the crumb topping, distributing evenly over the top.
- Bake the cake for 44-55 minutes until a toothpick runs clean.
- Let the cake fully cool on a cooling rack to come to room temperature.
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