Soft and tender Easy Blueberry Buckle Cake that's bursting with juicy blueberries, perfectly scented with lemon and topped with a buttery cinnamon streusel! It's perfect for breakfast, brunch, and dessert!
What is Blueberry Buckle?
A buckle is essentially a coffee cake that has fruit added to it! However, buckles are a bit more dense than your traditional coffee cake due to the thicker batter.
Why is this caked called a Buckle?
Upon doing some research, the cute name comes from the "buckled," or indented appearance of the berries or fruit once it's baked. You can call it a Blueberry Buckle Coffee Cake if you'd like, but no matter what you call it, it's delicious!
Blueberry Buckle Ingredient Notes
Here are some notes about all the ingredients used in this Banana Cake and Dreamy Chocolate Frosting. Quantities and full instructions are in the recipe card below!
Crumb Topping
- All-Purpose Flour
- Brown Sugar & White Sugar - I like using a combination for better flavor.
- Cinnamon - I like to use Vietnamese cinnamon.
- Unsalted Butter - We'll be using melted butter for this crumb topping.
Blueberry Buckle Cake
- Cake Flour - I like using cake flour for this cake as it creates a lighter cake. You can use all-purpose flour, however, it won't be as soft.
- Baking Powder - Helps the cake rise and creates a light and fluffy texture.
- Salt - Just a little to balance out the sugar.
- Unsalted Butter - Adds richness and flavor.
- Oil - Adds moisture. You can use any neutral oil such as avocado, canola or grapeseed.
- White Sugar & Brown Sugar - In addition to white sugar, I like to add brown sugar for moisture and extra flavor.
- Vanilla - Adds flavor.
- Lemon Zest - Adds brightness and SO much flavor.
- Eggs - Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Buttermilk - Will create a tender cake, thanks to the acid in your buttermilk. The acid will break down the gluten in the flour. Your buttermilk should also be at room temperature.
- Blueberries - I used fresh, but you can use frozen as well. No need to thaw, just throw them in frozen.
*See recipe card for quantities.
Step-By-Step Blueberry Buckle Instructions
Here are step-by-step photos and instructions on how to make the Blueberry Buckle Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make your crumb topping - In a small bowl, add all-purpose flour, white sugar, brown sugar and cinnamon and mix until combined. Mix in melted butter until incorporated. Place in the fridge while we work on the cake.
Step 2. Make your cake - With a hand mixer or stand mixer fitted with a paddle attachment, mix on medium/high speed, your room temperature butter, oil, white sugar, brown sugar, vanilla and lemon zest. About 3 minutes.
Step 3. Mix in your eggs until well combined. About 2 minutes. Scrape the sides of the bowl as needed.
Step 4. Sift in half of the dry ingredients and mix on low or mix in by hand until just combined. Add all of the buttermilk and mix until combined. Add the rest of the dry ingredients and mix until you no longer see any flour streaks. Do not overmix!
Step 5. Transfer batter to a prepared round 8-inch springform pan (you can also use a regular 8-inch round or square pan). Using an offset spatula, spread the batter evenly in your pan. Next, top with your blueberries in a single layer (see not below). Finally, remove your crumb topping from the fridge. Break the large clumps up with your fingers and evenly sprinkle on top. Bake at 350ºF (180ºC) for 40 to 45 minutes or until a toothpick inserted in the center comes out with very few moist crumbs.
Step 6. Allow the cake to cool in the pan for about 5 to 10 minutes, and then transfer the cake to a wire rack to cool. Serve warm or at room temperature. Dust with powdered sugar if you wish and enjoy!
Storage Tips
- Store - Blueberry Buckle cake is best consumed the same day! However, you can store leftovers in an airtight container, on the counter for up to 2 days or 1 week in the fridge.
- Freezing - You can also freeze the cake. First, slice the cake into even slices and wrap tightly in cling wrap. Then, transfer the cake to a freezer safe storage bag and store for up 3 months. Just defrost in the fridge overnight and allow to come to room temperature before serving!
Expert Tips
Use a kitchen scale to weigh all your ingredients. It’s the best and most accurate way to bake. You can read more about this at King Arthur Baking.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure your ingredients are at room temperature – This includes the butter, eggs and buttermilk. Quickly bring your butter to temp, by cutting into small cubes and microwave in 10 second intervals, making sure to not melt your butter. To quickly bring eggs to room temp, submerge them in a bowl of hot tap water for 15 minutes. To quickly bring your buttermilk to temp, microwave in 10 second intervals.
Do not overmix your batter – Be careful not to overmix when adding your dry ingredients and buttermilk. Overworking the batter can result in a dry and dense cake.
Do not overbake – Overbaking will dry out your cake. It will take between 40 to 45 minutes to bake. You’ll know when it’s done when an inserted toothpick comes out with very few crumbs or when the internal temperature reaches 200ºF (93ºC)
In regards to the arranging the blueberries, you can also fold them into the batter if you prefer. If you choose this method, just toss the blueberries with 1 tablespoon of all-purpose or cake flour and then gently fold into your batter.
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📖 Recipe
Blueberry Buckle
- Total Time: 1 Hr + 20 Mins
- Yield: 8-Inch Cake
Description
Soft and tender Blueberry Buckle Cake bursting with juicy blueberries, perfectly scented with lemon and topped with a buttery cinnamon streusel!
Ingredients
Crumb Topping
- ½ Cup (60g) All-Purpose Flour
- ¼ Cup (50g) Brown Sugar
- ¼ Cup (50g) White Sugar
- ½ Tsp Cinnamon
- 3 Tbsp (42g) Unsalted Butter, melted
Blueberry Buckle Cake
- 1 ½ Cup (180g) Cake Flour
- 1 ½ Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup (100g) White Sugar
- ¼ Cup (50g) Brown Sugar
- 5 Tbsp (70g) Unsalted Butter, room temp
- 4 Tbsp Neutral Oil (such as avocado, canola or grapeseed)
- Zest of 1 Lemon
- 2 Large Eggs, room temp
- ½ Cup (113g) Buttermilk, room temp
- 2 Cups (280g) Blueberries, fresh or frozen (see note below)
Topping
- Dusting of Powdered Sugar, optional
Instructions
- Set an oven rack in the center and preheat oven to 350ºF (180ºC). Prepare your 8-inch pan (springform, regular circle or square) by generously greasing your pan and lining with parchment. I only lined the bottom of my springform pan.
- Make your crumb topping - In a small bowl, add all-purpose flour, white sugar, brown sugar and cinnamon and mix until combined. Mix in melted butter until incorporated. Place in the fridge while we work on the cake.
- Make your cake - In a medium bowl, combine your dry ingredients - cake flour, baking powder and salt. Set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, mix on medium/high speed, your room temperature butter, oil, white sugar, brown sugar, vanilla and lemon zest. About 3 minutes.
- Mix in your eggs until well combined. About 2 minutes. Scrape the sides of the bowl as needed.
- Sift in half of the dry ingredients and mix on low or mix in by hand until just combined. Add all of the buttermilk and mix until combined. Add the rest of the dry ingredients and mix until you no longer see any flour streaks. Do not overmix!
- Transfer batter to a prepared round 8-inch springform pan (you can also use a regular 8-inch round or square pan). Using an offset spatula, spread the batter evenly in your pan. Next, top with your blueberries in a single layer. Finally, remove your crumb topping from the fridge. Break the large clumps up with your fingers and evenly sprinkle on top. Bake at 350ºF (180ºC) for 40 to 45 minutes or until a toothpick inserted in the center comes out with very few moist crumbs.
- Allow the cake to cool in the pan for about 5 to 10 minutes, and then transfer the cake to a wire rack to cool. The cake is best served warm. Dust with powdered sugar if you wish and enjoy!
Notes
- If you are using frozen blueberries, no need to thaw. You may need to add some extra baking time though. Just keep an eye on it!
- Baking times can vary due to ovens running differently. Mine took exactly 41 minutes. Start checking on your cake around the 38 minute mark!
- Prep Time: 30
- Cook Time: 40 to 45
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