Why You’ll Love King Arthur’s Blueberry Buckle Coffee Cake Recipe
I love this recipe because it uses everyday ingredients yet delivers incredible flavor and texture. The wild blueberries distribute beautifully throughout the batter, the cake stays moist and fluffy, and the streusel adds just the right amount of sweetness and crunch. I also appreciate that it bakes in a single pan and serves beautifully warm or at room temperature. It’s a classic recipe I turn to whenever I want something cozy and homey.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the Streusel 1/3 cup granulated sugar 1/2 cup All-Purpose Flour 1 teaspoon cinnamon 1/8 teaspoon table salt 4 tablespoons butter, softened to room temperature
for the Cake 2 cups All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon table salt 3/4 cup granulated sugar 4 tablespoons butter, softened to room temperature 1 large egg, at room temperature 1 teaspoon Vanilla Extract 1/2 cup milk, at room temperature 2 cups blueberries, fresh or frozen
Directions
I preheat the oven to 375°F and lightly grease a 9-inch square or round cake pan.
To make the streusel, I mix the sugar, flour, cinnamon, and salt in a small bowl. I work in the butter with a fork, two knives, or my fingertips until the mixture becomes crumbly. I set it aside.
To make the cake, I whisk together the flour, baking powder, and salt in a medium bowl.
In a separate bowl or in my stand mixer, I beat the sugar, butter, egg, and vanilla until combined.
I alternate adding the milk and the flour mixture to the butter mixture, ending with the flour.
I gently stir in the blueberries just until blended.
I pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
I cool the cake in the pan for 10 minutes before serving directly from the pan or transferring it to a serving plate.
Servings and Timing
This recipe makes about 9 servings. Prep time: 15 minutes Cook time: 40–45 minutes Total time: about 1 hour
Variations
I add lemon zest to the batter for a bright, citrusy lift.
I swap cinnamon with cardamom for a different spice profile.
I fold in a handful of chopped pecans or walnuts for crunch.
I use a mix of berries when I want a more colorful buckle.
I drizzle a simple vanilla glaze over the top for extra sweetness.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days or refrigerate them for up to 5 days. To warm a slice, I heat it briefly in the microwave or oven. The cake also freezes well—I wrap individual pieces tightly and thaw them at room temperature.
FAQs
Can I use frozen blueberries?
Yes, I use them straight from the freezer without thawing to prevent excess bleeding.
Can I use whole wheat flour?
I replace up to half the all-purpose flour without affecting texture too much.
Why is it called a “buckle”?
Because the streusel topping causes the cake to “buckle” slightly as it bakes.
Can I make this in a springform pan?
Yes, a 9-inch springform pan works well.
How do I keep the berries from sinking?
I toss them lightly in a tablespoon of flour before adding them to the batter.
Can I double the recipe?
Yes, I bake it in a 9×13-inch pan and extend the baking time.
Can I add more berries?
Yes, but too many can make the cake too moist—2 cups is ideal.
Can I make this dairy-free?
I use dairy-free butter and milk alternatives, though the texture may change slightly.
Do I need to adjust baking time for fresh vs frozen berries?
Usually no, but frozen berries may add a few minutes.
Can I serve this warm?
Absolutely. I love it warm with a cup of coffee.
Conclusion
I love how this blueberry buckle coffee cake transforms simple ingredients into a tender, fruit-packed treat topped with irresistible cinnamon streusel. It’s easy to make, perfect for sharing, and always a hit wherever I bring it. Whether I bake it for brunch, dessert, or snacks, it’s one of those classic recipes I return to again and again.
A tender, fruit-packed coffee cake filled with juicy blueberries and topped with a buttery cinnamon streusel—comforting, simple, and perfect for breakfast or brunch.
Total Time:1 hour
Yield:9 servings
Ingredients
For the Streusel:
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tsp cinnamon
1/8 tsp table salt
4 tbsp butter, softened
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp table salt
3/4 cup granulated sugar
4 tbsp butter, softened
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup milk, room temperature
2 cups blueberries, fresh or frozen
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9-inch square or round cake pan.
Make the streusel: Mix sugar, flour, cinnamon, and salt. Work in butter with a fork or fingertips until crumbly. Set aside.
Make the cake: Whisk flour, baking powder, and salt in a bowl.
In a separate bowl or stand mixer, beat sugar, butter, egg, and vanilla until combined.
Add milk and flour mixture alternately, ending with flour.
Gently fold in blueberries just until combined.
Spread batter into the prepared pan and sprinkle streusel evenly over the top.
Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before serving or transferring to a plate.
Notes
Add lemon zest to the batter for citrus brightness.
Swap cinnamon for cardamom for a different flavor.
Fold in chopped pecans or walnuts for crunch.
Use mixed berries for a colorful twist.
Drizzle a simple vanilla glaze for extra sweetness.
