Blueberry Buckle Coffee Cake

Hey Guys,

On Sunday we celebrated my sons 11th birthday and one of the things he asked me to make was his favorite Blueberry Buckle Coffee Cake for breakfast. I always have lots of frozen Maine blueberries on hand so I was happy to oblige. 


This is a favorite in our house especially for my youngest son. I found the recipe from King Arthur Flour a couple years ago and it has never failed me. The recipe says you can use fresh or frozen blueberries. When you use frozen just be aware the cake batter will be a little stiff after adding the blueberries but it will still bake up perfectly! The cake is moist and the blueberries add this amazing sweet taste. The cinnamon crumb topping just takes it to another level. 

This coffee cake is great for a quick baked good you may need for a brunch, school event, or just to sit back in the morning with a cup of coffee or tea. It’s really good!!



Blueberry Buckle

From King Arthur Flour


1/3 cup sugar

1/2 cup King Arthur Unbleached All-Purpose Flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup butter


2 cups King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup butter softened

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

2 cups fresh or frozen blueberries


Preheat the oven to 375°F. Lightly grease an 8″ square, 9″ square, or 9″ round cake pan. If you use an 8″ square pan or round pan, make sure it’s at least 2″ deep.

To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.

In a separate bowl, beat together the sugar, butter, egg, and vanilla.

Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

Pour the batter into the prepared pan. Sprinkle the topping over the batter.

Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

Makes 12 to 16 servings.

Another way to enjoy summer blueberries is with this delicious Blueberry Crisp.

Also If you have any questions or comments don’t hesitate to leave a comment below, I love hearing from you. If you want to learn more About Me, click here. 

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Have a wonderful week!!



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