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Blueberry Buckle

Course: Dessert
Keyword: blueberry, coffee cake
Servings: 12


  • ½ c/115g butter - softened
  • 2 c/240g all-purpose flour
  • 1 ½/6 g tsp baking powder
  • ½ tsp salt
  • ¾ c/150g sugar
  • 1 lg egg
  • 1 tsp/5ml vanilla extract
  • 2 tsp/2g lemon zest
  • ½ c/120ml milk
  • 5 cups/900g fresh blueberries

Streusel Topping

  • 6 tbs/90g butter at room temperature
  • 1 c/120g all-purpose flour
  • ¼ c/50g packed brown sugar
  • 1 tsp/6g ground cinnamon


  • Heat oven to 350Grease and flour a 10” springform pan and line bottom with parchment.
  • Make streusel: Mix dry ingredients together, cut in butter until fine and crumbly. Set aside.
  • Combine flour, baking powder, and salt and set aside. Wash and thoroughly dry blueberries.
  • Cream butter and sugar with an electric mixer on high until fluffy. Add egg, zest, and vanilla. Continue blending on med-low until pale and creamy.
  • Keep mixing on low. Alternate adding flour mixture and milk to mixture, beginning and ending with flour mixture.
  • Fold in blueberries.
  • Scrape into prepared pan. Spread to edges and flatten. Sprinkle topping evenly over cake.
  • Bake 60-70 minutes or until cake tester comes out clean.
  • Remove from oven and let cool 10 minutes in pan. Remove from pan and allow to cool at least 15 more minutes before serving.
  • Stays well overnight or longer. Flavors bend nicely with age.