Today I am sharing my favorite go-to recipe for Blueberry Buckle Coffee Cake – a 5-star tried and true recipe!

Blueberry Buckle Coffee Cake (Classic Recipe)

A fantastic, super moist coffee cake that’s easy to make! Loaded with blueberries and topped with the best streusel topping – it’s coffee cake perfection, sure to be a go-to favorite! 

This family favorite coffee cake recipe is from King Arthur Baking  – this is not a sponsored post.

What You Need To Make Blueberry Buckle Coffee Cake

All-purpose flour, sugar, cinnamon, salt, baking powder, butter, egg, vanilla extract, milk and blueberries (fresh or frozen).

You can use an 8×8 or 9×9 inch baking pan (square or round), it just needs to be at least 2 inches deep.

HOW TO MAKE BLUEBERRY BUCKLE COFFEE CAKE

Preheat oven to 375 degrees f.  Spray a 8×8 or 9×9 inch with baking pan with non-stick cooking spray.

For the Streusel Topping:

In a small bowl, whisk/stir the flour, sugar, cinnamon and salt. Next, add butter (I cut the butter into small cubes), cut into the butter using a fork or two knives, until well blended and the texture is nice and crumbly. Set aside.

For the Cake:

(Note: Milk is added last, make sure it’s at room temperature)

In a large bowl, mix the flour, baking powder and salt until well blended.

In a separate large bowl, add sugar, egg, butter and vanilla – beat/mix until smooth.

Add the milk and dry flour mix, alternating each a little at a time, to the wet sugar/egg batter – adding the remaining flour mixture last. Mix until just blended. Last, gently fold/mix blueberries into the batter evenly. Do not over mix. This is a pretty thick batter.

Spoon the batter into a baking dish – using a spatula, evenly spread the batter, then sprinkle the top with the streusel topping.

Place in oven on middle rack and bake for 40–45 minutes. Baking times will vary depending on oven and size of pan. Check with a toothpick to make sure it comes out clean.

When ready, remove from oven and cool for about 10 minutes before cutting. Serve warm or cold. Enjoy!

Important to know…the batter is thick, so don’t be alarmed. You have to spoon the batter into the pan, then use a spatula to spread it evenly. King Arthur instructs to “pour” – this batter does not pour. 

I serve this cake right from the pan.

This Blueberry Buckle is a great way to use fresh picked summer blueberries. You can also use frozen blueberries, so this fabulous coffee cake can be made year round.

This coffee cake is BURSTING with blueberries and is so moist. Best of all, it’s quick and easy to make.

GLUTEN-FREE BLUEBERRY BUCKLE COFFEE CAKE

If you are looking for a gluten-free version for Blueberry Buckle Coffee Cake, check out King Arthur’s recipe – great reviews!

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PLEASE NOTE: This is not a sponsored post. I have no affiliation with King Arthur or any of the products shared in this post. I am just a fan of this awesome King Arthur recipe. When I share a tried and true, I often send you to the site for the directions and to print the recipe. Simply hit “print” and you’re all set! It’s important for me to share the love and send you to the original source.

BLUEBERRY BUCKLE COFFEE CAKE

Recipe from KingArthurBaking.com

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Ingredients

Streusel

• 1/3 cup granulated sugar
• 1/2 cup unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 4 Tablespoons butter, softened, at room temperature (I use salted butter)

Cake

• 2 cups unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 4 Tablespoons butter, softened, at room temperature (I use salted butter)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup milk, at room temperature (I use whole milk)
• 2 cups blueberries, fresh or frozen (I use fresh)

For the easy step-by-step directions and to print this awesome recipe, please head over to King Arthur! Be sure to read the rave reviews.

**IMPORTANT TIPS**

• The cake batter is thick! Do not be alarmed when you read, “pour the batter into the prepared pan.”  This batter does not pour, you need to spoon it into the pan and use a spatula to spread it evenly.
• You can use a 8×8 or 9×9 baking pan (square or round), just make sure your pan is at least 2 inches deep.

Thanks for stopping by!

Cheers!