Easy to make Blueberry Buckle that tastes just like Coffee Cake! This old fashioned cake recipe has a yummy cinnamon streusel topping that my family thinks is the best! Enjoy for breakfast or dessert. Made in a 8×8 pan, but can be doubled in a 9×13.

Old Fashioned Blueberry Buckle
This recipe just screams “Grandma’s kitchen!” to me. I can’t believe I’m just getting around to sharing this recipe with you because it has been a family favorite in my kitchen for years. I started making this recipe about 10 years ago in the Summer when I was looking for a recipe to use our fresh blueberries in.
And goodness, this is a delicious blueberry recipe! I would rank this recipe up there in my top 5 most requested desserts from family and friends, so I hope you give it a shot and see what all the love is about!
The cake part of this recipe is moist, soft and filled with berries. The crumble part of this cake is made with sugar, flour, cinnamon and cold butter to make a crumbly topping which (trust me!) everyone is going to love. After it bakes for 45 minutes, let it cool and you’ll love how smoothly it’s going to fall out of your pan to cut up into pieces.
Ingredients for Blueberry Buckle
For the buckle (cake):
- butter
- sugar
- egg
- all purpose flour
- baking powder
- salt
- vanilla
- milk
- blueberries
For the crumble topping:
- sugar
- all purpose flour
- cinnamon
- butter
Gather up all your ingredients that you’ll need for this recipe.
How to Make Blueberry Buckle
The steps to make this Blueberry Buckle are pretty easy. In less than an hour total, you’re going to have a baked Blueberry Buckle sitting on your kitchen counter!
- Make the batter: You’ll want to make the cake batter by creaming together butter and sugar. Then you’ll add in your egg, flour, baking powder, salt, vanilla and milk. Mix!
- Add the blueberries: You’ll want to gently add in the blueberries so you don’t squash them. I recommend using a rubber spatula or wooden spoon and gently folding them into the batter.
- Make the Cinnamon Streusel Topping: Combine sugar, flour and cinnamon, softened (not melted!) butter. Mix with a fork until you get a crumbly mixture. Sprinkle on top of the cake.
- Bake the Buckle: You’ll bake this in a 8×8 pan at 350 degrees for 45 minutes. If you want to double the recipe, you can bake this a 9×13 pan.
- After baking, allow the Buckle to cool for about 15 minutes. You have the option of cutting into pieces right into the pan (less messy) or if you’re looking to make a statement on the dessert table, you can turn it upside down and gently push it out of the pan. Isn’t it a beauty?
Go ahead and cut into pieces. I like to cut mine into 12 pieces, but you could cut them even smaller and probably get 18 pieces.
This is going to be gone in no time at all so make sure you grab a piece (or 2!) for yourself.
Enjoy!
Other Recipes You Might Like:
Mini Blueberry Muffins
Blueberry Pie
Blueberry Scones
New York Cheesecake
Strawberry Donuts
Cake Mix Butter Cake
Cherry Clafoutis
Lazy Daisy Oatmeal Cake
Blueberry English Muffins
Blueberry Mug Cake
1 Pint Blueberry Jam
Pin for later:
Blueberry Buckle Crumble Cake
PrintIngredients
- 1/4 cup butter – melted
- 3/4 cup sugar
- 1 egg
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup milk
- 6 oz pint of fresh blueberries
For the crumble topping
- 2/3 cup sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/3 cup slightly softened (but not melted!) butter
Instructions
- Preheat oven to 375 degrees.
- In a large bowl cream butter and sugar together with hand mixer. Add in your egg and beat. Add flour, baking powder, salt and continue to mix. Add vanilla and milk and mix one more time.
- Add in blueberries and mix around with a spoon so blueberries are equally distributed.
- Spray a 8×8 pan with nonstick spray. Pour your cake batter into the pan.
- In a small bowl combine sugar, flour and cinnamon. Add in your softened (not melted!) butter and mix with a fork to make a crumble mixture. Once crumbly, sprinkle on top of your cake.
- Bake for 45 to 47 minutes. Let cool for at least 15 minutes. Cut cake into preferred size pieces (I usually cut it into 18 pieces).
Elizabeth @ Guilty Chocoholic Mama says
Blueberry Buckle is one of the all-time great non-chocolate things in life. Which is saying a lot. 😉 Thanks for sharing! Stopping by from #Coffee&Conversation!
Andi Hartley says
This looks amazing! Thank you!
John/Kitchen Riffs says
LOVE blueberry buckle! My mom always made it when I was a kid — always the highlight of summer. Well, one of them. 🙂 This looks terrific — thanks.
Kim @ The Baking ChocolaTess says
OMG! Pamela! I love this blueberry coffee cake with the bursting blueberries and crumble! I would devour that in no time!! <3 (and not tell any of my family!) That's how I roll!~
Ritu Ahuja says
What a beautiful cake! Love the presentation and the pictures. It looks too tempting.
Arun says
This cake looks delicious! I love the texture! Awesome pictures. You have got a fantastic blog here! 🙂
Maddie says
This looks so good! Thanks for sharing 🙂
Jess says
My mother would LOVE this! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
grace says
all cakes should have either a streusel topping or copious frosting (only the really special ones have both!), and this one is a delight! love the texture of the cake and the bursts of berry. 🙂
Sue from Sizzling Towards 60 & Beyond says
So delicious and easy. I love blueberries and they are full of anti-oxidants which makes them healthy. I’m having a cup of coffee at the moment and would love a slicke of your blueberry Buckle Crumble Cake. Thanks for sharing at #overthemoon. I’ve pinned and sahred.
Amy (Savory Moments) says
I seriously love anything with a crumble!
Sarah says
Wow! That certainly looks the BEST Blueberry Buckle Crumble Cake in the world!
Kathy @ Beyond the Chicken Coop says
I love this cake! It is just bursting with beautiful fresh blueberries. This would disappear quickly in my house!
creativejewishmom/sara says
Looks amazing and really happy to “meet” you on craft schooling sunday! I lived in NYC myself for about ten years, and have a soft spot in my heart for upstate New York, so looking forward to hearing what you’re up to…….ah, and I also have a large container garden, but no where to really grow veggies just yet! I’m mostly dreaming of having a cutting garden so I can fill vases with fresh flowers all the time, sigh.
Tania| My Kitchen Stories says
This looks just like the kind of cake I love. strictly speaking I love all cake but a fruity crumble cake is the best of all
Cakelaw says
What a beautiful cake! I would happily have a square or two of this – would be nice warm with icecream.
Avani says
Your Blueberry Buckle Crumble Cake …. yummy.
Denise @UrbnSpice says
This looks absolutely delicious, Pamela. I think I might have to arrange a coffee party to have the excuse to bake it. Thank you!
Gentle Joy Photography says
Mmmmm…. that looks absolutely wonderful…. love all of the real blueberries and the topping. 🙂
Beverly says
I’m drooling here. What a yummy looking coffee cake. Pinning.
Hugs,
Bev
Kelsie | the itsy-bitsy kitchen says
This is such a lovely cake! That crumb on top–I need it in my life. Happy Friday, Pamela!
April J Harris says
Oh how I love blueberries! Your Blueberry Buckle Crumble Cake looks awesome – so light and tasty! Scheduled to pin and also scheduled to share on the Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul!
Roseann Hampton says
This looks delicious! Pinning!
Abbe@This is How I Cook says
Crumble cakes rock! Simple and easy and I love the crumbs!
Heather Burnett says
Yummy! I’ll give it a try! #fdflinkparty
Maisy says
Oh wow this looks nice and crumbly! Thank you for sharing at the Friday Favorites linky party this week 🙂
*Maisy
Sues says
This cake looks like perfection!! I am all about blueberries and anything with a crumble topping 🙂
Sharon says
Does the base really only have 1/4 cup butter?
Pamela says
Hey Sharon, yes, 1/4 cup butter is correct. Enjoy!
Angie@Angie's Recipes says
That looks like my favourite coffee cake! Can’t take my eyes off from that thick layer of streusel topping!
Anu - My Ginger Garlic Kitchen says
LOVE blueberries and this Blueberry Buckle Crumble Cake Blueberry Buckle Crumble Cake looks so moist and delish. And that streusel topping is wonderful.