Seriously the best Blueberry Buckle recipe! A soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping! BLUEBERRY COFFEE CAKE This recipe really is the best Blueberry Buckle! It’s a soft and buttery homemade coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping that has a touch of cinnamon. I love that this can be made with fresh or frozen blueberries so you can make this anytime of the year. No need to wait for blueberries to be in season! FREQUENTLY ASKED QUESTIONS: What is Blueberry Buckle? Blueberry Buckle is a single-layered cake with a crumble topping usually made with fresh (or frozen) blueberries. In some regions‚ it is sometimes called Blueberry Grunt. What is the difference between a buckle and a coffee cake? A buckle has fruit added where a coffee cake does not. Why is it called a ‘buckle’? From everything I’ve read‚ it’s because the cake “buckles” under the weight of so much fruit. Or because it looks “buckled” with indentations after cooking. Like many fun recipes‚ folks have a hard time figuring out the exact origins. Shouldn’t you coat the blueberries in flour first? Normally yes. For most batters‚ you would want to gently coat the blueberries in flour so they don’t sink to the bottom during baking. However‚ this batter is so thick that it’s not necessary. Can you use fresh blueberries? Yes. You would use the same amount. Can be blueberry cake be frozen? Yes. Wrap cake very well with plastic wrap then wrap with aluminum foil. This will keep in the freezer for up to 3 months. How do you store leftover blueberry buckle? It can be left out on the counter (covered) for up to 3 days. It is not recommended to put into the refrigerator. Like most homemade cakes‚ it will dry out if put into the fridge. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) HOW TO MAKE BLUEBERRY BUCKLE Preheat oven to 375F. Spray a 9-inch square baking dish with nonstick cooking spray. In a medium bowl‚ combine flour‚ baking powder and salt with a fork until combined. In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil‚ egg‚ sugar and vanilla extract.  Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.) Batter will be very thick. Finally‚ stir in the blueberries‚ by hand‚ just until combined. Spread batter into prepared baking dish. To make the crumble topping‚ combine the sugar‚ flour and cinnamon in a small bowl. Add in the cubed butter. Using a fork‚ a pastry cutter‚ or your fingers‚ cut the butter into the flour mixture until it reaches a crumbly state. Sprinkle crumble topping on top of cake batter. Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean. Allow to cool for at least 10 minutes before slicing and serving. This cake is a bit dense so I suggest slicing it into 12 smaller pieces. CRAVING MORE RECIPES? Blueberry Muffin Cake (+Video)Blueberry Pie FillingLemon Blueberry Coffee CakeBiscuit Blueberry Cake with Bisquick (+Video)Lemon Blueberry Muffins Originally published: June 2018Updated photos &; republished: March 2024 Print The Best Blueberry Buckle The best Blueberry Buckle! A soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping. Course Breakfast‚ DessertCuisine American Prep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour Servings 12 Calories 299kcal Author Brandie @ The Country Cook IngredientsFor the cake:2 cups all-purpose flour2 teaspoons baking powder½ teaspoon salt¼ cup oil1 large egg1 cup sugar1 teaspoon vanilla extract¾ cup half and half (or milk – half &; half will make it more moist)2 cups fresh or frozen blueberriesFor the crumble topping:â…“ cup sugar½ cup all-purpose flour1 teaspoon cinnamon4 Tablespoons salted butter‚ cut into small cubes InstructionsPreheat oven to 375F. Spray a 9×9-inch square baking dish with nonstick cooking spray. In a medium bowl‚ combine 2 cups all-purpose flour‚ 2 teaspoons baking powder and 1/2 teaspoon salt with a fork or whisk until combined. In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together 1/4 cup oil‚ 1 large egg‚ 1 cup sugar and 1 teaspoon vanilla extract. Alternately add the flour mixture and 3/4 cup half and half to the sugar/oil mixture (ending with the flour mixture.) Batter will be very thick. Finally‚ stir in 2 cups fresh or frozen blueberries‚ by hand‚ just until combined. Spread batter into prepared baking dish. To make the crumble topping‚ combine 1/3 cup sugar‚ 1/2 cup all-purpose flour and 1 teaspoon cinnamon in a small bowl. Add in 4 Tablespoons salted butter‚ cut into small cubes. Using a fork‚ a pastry cutter‚ or your fingers‚ cut the butter into the flour mixture until it reaches a crumbly state. Sprinkle crumble topping on top of cake batter. Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean. Allow to cool for at least 10 minutes before slicing and serving. Video NutritionCalories: 299kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Sodium: 127mg | Fiber: 1g | Sugar: 24g Recipe adapted from King Arthur Flour