Blueberry Buckle

A slice of blueberry buckle coffee cake on a dessert plate.

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4.94 from 16 votes

A tender, delicate cake packed to the limit with juicy blueberries then topped with an amazing crunchy streusel.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: baking with blueberries, blueberry breakfast cake, blueberry buckle, blueberry buckle cake, blueberry cake with fresh blueberries, blueberry cake with streusel topping, blueberry coffee cake, blueberry dessert, blueberry recipes, fresh blueberry recipes, what is a blueberry buckle

Servings: servings

Author: Dahn Boquist

Ingredients

Streusel

½ cup all-purpose flour (60 grams)
½ cup rolled oats (50 grams)
¾ cup packed light brown sugar (125 grams)
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons chilled butter cut into cubes
⅓ cup sliced almonds

Cake

1-½ cups all-purpose flour (180 grams)
1-½ teaspoons baking powder
½ teaspoon salt
8 tablespoons butter softened
⅔ cup sugar (133 grams)
2 teaspoons vanilla extract
Zest of one lemon
2 large eggs room temperature
3-½ cups fresh blueberries about 18 ounces

Instructions

For the Streusel

In a large bowl combine the brown sugar, flour, oats, cinnamon and salt. Using a pastry blender or clean hands, cut in the butter until the mixture has lumps the size of peas.

For the Cake

Preheat the oven to 350° and Spray an 8-inch square cake pan or a 9-inch round pan with nonstick cooking spray and line the bottom with parchment paper.
Sift flour, baking powder, and salt in small bowl and set aside. With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the bowl with a spatula and beat in the vanilla and lemon zest until combined.
With mixer running at medium speed, add eggs one at a time; scraping down the bowl after each egg (at this stage the mixture might look curdled)
Add the flour mixture and stir the batter with a rubber spatula, scraping the bottom and sides of the bowl until the flour is fully blended. The batter will be very heavy and thick. Using a rubber spatula, gently fold in the blueberries.
Transfer the batter to the prepared pan and spread evenly. Pour the streusel over the top of the cake batter.
Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55-60 minutes. Remove from the oven and cool for 30 minutes before slicing (if you can’t wait for it to cool, just dig in but it will be more delicate and crumbly while it is still hot).

Notes

You can use frozen blueberries however fresh blueberries work better. Since the frozen blueberries release more moisture, the cake tends to come out heavy when you use frozen berries. You can minimize the problem if you reduce the frozen blueberries to 2-3/4 cups.
If you do choose to use frozen blueberries, make sure you keep them frozen until you add them to the batter.
The batter is very thick. Make sure you fold the blueberries in very gently or they will break apart in the batter.
Use the correct size cake pan. An 8-inch square pan and a 9-inch round pan hold approximately the same volume. Either pan will work. If you use an 8-inch round pan you should remove a cup of batter and make a couple of cupcakes.

Nutrition