The best Blueberry Buckle! A soft and buttery coffee cake that's stuffed with blueberries and topped with a perfectly sweet crumb topping.
BLUEBERRY COFFEE CAKE
This recipe really is the best Blueberry Buckle! It's a soft and buttery coffee cake that's stuffed with blueberries and topped with a perfectly sweet crumb topping that has a touch of cinnamon.
WHAT IS BLUEBERRY BUCKLE?
FREQUENTLY ASKED QUESTIONS:
Blueberry Buckle is a single-layered cake with a crumble topping usually made with fresh (or frozen) blueberries. In some regions, it is sometimes called Blueberry Grunt.
A buckle has fruit added where a coffee cake does not.
From everything I've read, it's because the cake "buckles" under the weight of so much fruit. I'm not sure I am buying that answer as this cake doesn't buckle at all so I'll keep researching that.
Normally yes. For most batters, you would want to gently coat the blueberries in flour so they don't sink to the bottom during baking. However, this batter is so thick that it's not necessary.
Yes. Wrap cake very well with plastic wrap then wrap with aluminum foil. This will keep in the freezer for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- salt
- oil
- large egg
- sugar
- vanilla extract
- half and half
- fresh or frozen blueberries
- cinnamon
- salted butter
HOW TO MAKE BLUEBERRY BUCKLE:
Preheat oven to 375F. Spray a 9-inch square baking dish with nonstick cooking spray. In a medium bowl, combine flour, baking powder and salt with a fork until combined.
In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract. Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)
Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.
Spread batter into prepared baking dish.
To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.
Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.
Sprinkle crumble topping on top of cake batter.
Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.
Allow to cool for at least 10 minutes before slicing and serving. This cake is a bit dense so I suggest slicing it into 12 smaller pieces.
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Blueberry Buckle (+Video)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¾ cup half and half (or milk)
- 2 cups fresh or frozen blueberries
For the crumble topping:
- ⅓ cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 Tablespoons salted butter, cut into small cubes
Instructions
- Preheat oven to 375F . Spray a 9-inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder and salt with a fork or whisk until combined.
- In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract.
- Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)
- Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.
- Spread batter into prepared baking dish.
- To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.
- Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.
- Sprinkle crumble topping on top of cake batter.
- Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: June 2018
Updated & republished: April 2020
Recipe adapted from King Arthur Flour
Sheila McBurney
Can this be doubled and baked in a 9x13 pan
Brandie @ The Country Cook
Yes it can. Just keep an eye on baking time since it will take a bit longer to bake.
Teresa
On the Blueberry Buckle recipe the ingredients are all listed the measurements for each ingredient are not there. Please tell me the amounts of each ingredient that I will need to make this recipe. Thank you!
Brandie @ The Country Cook
You scrolled right past them to get to the comment section. It’s all in a printable recipe card right above 🙂
Bonnie
If you don't have 1/2 & 1/2, will 1% or canned milk work?
Joyce
It may have been mentioned .. but in case it hasn't. When using frozen blueberries I always coat them frozen with a tablespoon or two of flour before adding to the mixture. The reason is that so the blueberries will not sink to the bottom.
Leonora
Can I use Maine wild blueberries?
Brandie @ The Country Cook
I don't see why not! 🙂
Cindie Cosentino
This is a fabulous, delicious recipe! I made a gluten free version, and I am sure the chunk I ate after work today SAVED MY LIFE. True story. Thank you!
Brandie @ The Country Cook
This made me giggle. I am SO happy it was a bit of sunshine in your day!!
Sandi
Looks delicious! Can this be converted into an individual cake recipe to be baked in a muffin pan? Thanks!
Brandie @ The Country Cook
Hey Sandi! I don't see why not. I haven't tried it yet so I'm not sure of the baking time so you'll probably have to play with that a bit. 🙂
Beverly Brown
I was raised in Maine and love anything with blueberries.
Brandie @ The Country Cook
Maine seriously has the BEST wild blueberries. Small and so sweet! My favorite!!
Claudia
OMG! I made this for our women's group at church. We all raved over it!
Brandie @ The Country Cook
Yay! So happy you loved it!
Lynda Leonard
I am a huge fresh fruit person especially living in California. But I do like the tiny Maine blueberries in a can, would they work?
Brandie @ The Country Cook
Hi Lynda - I love those too! Yes, they will work in this!
lynda
Thank you for responding.
Hoosiergal Dever
I love using my IPot...hope I can adapt this recipe to it.
Jane
When using frozen berries do you thaw them out first? This looks fantastic!
Brandie @ The Country Cook
Hey Jane! No need to thaw first!! 🙂 Hope you love it!