Blueberry Buckle with Brown Sugar Topping
This is the ultimate Blueberry Coffee Cake! 🫐 Known as Blueberry Buckle, this breakfast cake is loaded with juicy fresh blueberries and topped with a thick, buttery brown sugar streusel. It’s moist, tender, and perfect for brunch ideas or dessert. If you love blueberry muffins, this easy crumb cake will be your new favorite.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 teaspoon lemon zest optional
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour to toss with blueberries
For the brown sugar topping
- ½ cup light brown sugar packed
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons unsalted butter cold and cubed
- ⅓ cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking dish (or line with parchment).
- Make the topping: stir together brown sugar, flour, cinnamon, and salt. Cut in cold butter until coarse crumbs form. Refrigerate topping if it warms up.
- In a medium bowl, whisk flour, baking powder, salt, and cinnamon (if using).
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, 1 to 2 minutes.
- Add eggs one at a time, mixing after each. Stir in vanilla and lemon zest (if using).
- Add dry ingredients in two additions, alternating with milk. Mix just until combined.
- Toss blueberries with 1 tablespoon flour. Gently fold into batter.
- Spread batter into prepared pan. Sprinkle topping evenly over the batter. Add nuts if using.
- Bake 45 to 55 minutes, or until golden and a toothpick inserted in the center comes out clean (avoid testing directly in a blueberry pocket).
- Cool at least 20 minutes before slicing and serving.
Notes
Frozen blueberries work well. Use from frozen and expect a slightly longer bake time.
For neat slices, cool longer (30 to 45 minutes).
If the topping browns early, tent loosely with foil and keep baking.
Nutrition
Calories: 320kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 65mgSodium: 210mgFiber: 2gSugar: 26g