The Best Blueberry Buckle Cake

This classic blueberry buckle cake recipe features a fluffy, moist cake made with fresh blueberries, a cinnamon sugar swirl, and a buttery streusel topping. It’s the perfect single-layer cake for breakfast, dessert, or an afternoon treat.

Happy 2nd day of the year! With everyone setting goals, I’m focusing on getting back to basics—with cake! This Blueberry Buckle Cake is simple, delicious, and so easy to make. Perfect for any baker, whether it’s your first time or second time baking this classic blueberry buckle recipe.

For more bake to the basic recipes, here are some!

• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• Best Double Chocolate Cookie Sandwiches Recipe
• Frosted Chai Sugar Cookies With Spiced Frosting

Why this recipe? 

• Old-Fashioned Charm: This blueberry buckle coffee cake is inspired by timeless recipes like those from Betty Crocker, with a modern twist.
• Juicy Blueberries: Fresh berries add bursts of flavor throughout the cake, while a hint of lemon zest brightens each bite.
• One Pan, One Layer: The perfect way to whip up a delicious cake without the hassle of stacking layers.
• Versatile Treat: Enjoy it as a blueberry breakfast cake with coffee or serve it as a fruity dessert with a scoop of vanilla ice cream.

Ingredient check list

This blueberry buckle batter comes together with just a few simple ingredients. For a full list of ingredients and measurements, check the recipe card below!

• Purpose Flour: This forms the base of the cake, providing structure and a tender crumb.
• Whole Milk: Essential for creating a rich, moist cake.
• Kosher Salt: Balances the sweetness and enhances the flavor.
• Blueberries: Use fresh berries for the best results, but frozen blueberries work in a pinch. Toss them with a flour mixture to prevent them from sinking.
• Lemon Zest: Adds a bright, citrusy note to complement the blueberries.
• Butter Mixture: Creaming butter with sugar creates a fluffy, light texture.

Step by step instructions on how to make Blueberry Buckle Cake

Follow these simple steps to bake your blueberry buckle cake:

• Step 1: Prep Your Pan: Spray a springform pan or metal pan with non-stick spray. Line the bottom with parchment paper for easy release.
• Step 2: Make the Streusel: In a small bowl, mix purpose flour, brown sugar, and cinnamon. Cut in butter until the mixture forms small pieces. Set aside.
• Step 3: Combine the Dry Ingredients: In a separate bowl, whisk together the flour component: purpose flour, baking powder, and a teaspoon of salt.
• Step 4: Cream Butter and Sugar: In the stand mixer bowl, cream butter and white sugar on medium speed until light and fluffy, about 3 minutes. This step ensures a tender and moist cake.
• Step 5: Add the Eggs and Lemon Zest: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest with your right hand while scraping down the bowl with your left hand.
• Step 6: Alternate Dry Ingredients and Milk: With the mixer on low speed, alternate adding the dry flour mixture and whole milk, starting and ending with the dry ingredients. This creates a thick batter that ensures the batter rises evenly.
• Step 7: Fold in the Blueberries: Toss a cup of blueberries with a tablespoon of flour and gently fold them into the batter. Be careful not to pop the berries.

Assemble and Bake

• Step 8: Assemble the Cake: Pour half the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the cinnamon sugar mixture evenly across the top of the batter, then pour the remaining batter on top. Add the streusel topping to finish.
• Step 9: Bake: Bake in a 350°F oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The bake time may vary slightly at high altitude, so keep an eye on it.
• Step 10: Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy this delicious cake warm or at room temperature.

Expert baking tips

• Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
• Stir Flour Thoroughly: Whisking the dry ingredients ensures even distribution of the leavening agents.
• Toss the Berries in Flour: This prevents them from sinking to the bottom of the cake as it bakes.
• Use Room Temperature Ingredients: This helps create a smoother batter and a more tender crumb
• Streusel: Use cold butter for a crunchy topping, and decide if you want fine crumbs or larger chunks for a rustic look.
• Prevent Sinking Berries: Toss blueberries in flour and layer them in the batter to keep them evenly distributed.
• Handle Batter Gently: Avoid overmixing for a tender crumb, and use an offset spatula to spread the thick batter evenly.
• Baking: Check for doneness with a toothpick around 40 minutes. Let the cake cool for 10 minutes before transferring it to a wire rack.

List of all my favorite tools 

1. Springform Pan or Metal Pan – For easy release and even baking.
2. Offset Spatula – Perfect for spreading the thick batter evenly.
3. Mixing Bowls – A large bowl for the batter and smaller ones for the streusel and dry ingredients.
4. Electric Mixer or Stand Mixer – To cream the butter and sugar to fluffy perfection.
5. Whisk – Essential for combining the dry ingredients evenly.
6. Rubber Spatula – Ideal for folding in the juicy blueberries without popping them.
7. Parchment Paper – Helps prevent sticking and makes cleanup a breeze.

FAQ – Blueberry Buckle Cake

What makes a buckle different from a cobbler or crumb cake?
A buckle has a tender cake base with fruit mixed into the batter. As the cake bakes, it “buckles” around the fruit, creating its signature texture.

Can I use other berries?
Absolutely! Swap in blackberries, raspberries, or chopped strawberries for a twist on this blueberry dessert.

What if I don’t have cake flour?
You can make your own by substituting 2 tablespoons of flour with cornstarch for every cup of all-purpose flour.

Storing and Freezing

Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 weeks. Thaw at room temperature before serving.

Storing: Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Refrigerate if you need to keep it longer.

This classic blueberry buckle recipe is perfect for any occasion, whether you’re craving a fruit dessert or a sweet afternoon snack. The combination of juicy blueberries, buttery streusel, and a soft, tender cake makes it a true crowd-pleaser. Make it today, and enjoy the leftovers the next morning—if there are any!

If you loved these Blueberry Buckle Cake don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Blueberry Buckle Cake

Molly Murphy

fluffy vanilla cake with fresh blueberries, a sugary cinnamon swirl topped with a buttery and cinnamon streusel topping.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 8 People

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cinnamon Streusel

• ½ Cup Light Brown Sugar
• ⅓ Cup All Purpose Flour
• 1 teaspoon ground Cinnamon
• Pinch of Salt
• 3 tablespoons unsalted Butter room temperature.

For the cake

• ½ cup light brown sugar packed
• 1 tablespoon cinnamon
• 2 cups Cake flour spooned and leveled
• 2 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup unsalted butter at room temperature
• ¾ cup granulated sugar
• 2 large egg at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk at room temperature
• 2 cups fresh blueberries tossed in 1-2 tablespoons of cake flour

Instructions

 

For the Cinnamon streusel

• In a mixing bowl, combine the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.

Blueberry Cake:

• Preheat the oven to 325° F. Prep a 8 inch round cake pan by spraying the bottom with cooking spray, line with parchment paper and spray again. Set aside.
• Make the cinnamon sugar filling by combining the brown sugar and cinnamon in a small bowl. Set aside.
• In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
• In either a large bowl or a stand size mixer fitted with the paddle attachment, cream sugar and butter together on high until smooth and creamy, about 3 minutes.
• On medium speed, begin to add the eggs, one at a time, mixing for about 30 seconds after addition. With a rubber spatula, scrape the bottom and sides after each addition. Add the vanilla and mix on low just until combined.
• Add half of the flour mixture and half of the buttermilk mix on low just until combined. Repeat this step. Do not over mix. Just mix until there are little to no flour streaks.
• Coat the blueberries with flour and with a rubber spatula gently fold them into the batter making sure not to pop the blueberries as you’re mixing.
• With an offset spatula, spread half of the batter onto the prepped baking pan, generously sprinkle the cinnamon brown sugar mixture evenly across the top of the batter. Top with the rest of the batter and sprinkle the streusel on top. Bake for 50-55 minutes. The cake will be done once a toothpick is inserted and little to no crumbs show.

Keyword blueberry, cake, vanilla, cinnamon, buckle

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