Blueberry Buckle Coffee Cake Recipe

I love trying out new spins on Blueberry Buckle Cake. The blend of all-purpose flour, granulated sugar, and sour cream creates a tender base that houses fresh blueberries, while a crumbly topping of light brown sugar, cold butter, and cinnamon adds the perfect finishing touch. This cake always brings a delightful twist to any morning.

I recently came across a twist on a classic Blueberry Buckle Coffee Cake that really surprised me. This cake is all about a tender crumb structure that’s packed with fresh blueberries, and the way the crumb topping crunches is just out of this world.

I started with a cake batter made from 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 cup granulated sugar and a couple of eggs. Mixing in 1/2 cup sour cream, 1/2 cup milk, 1 teaspoon vanilla extract, and 1/3 cup unsalted melted butter really gives the cake a smooth texture.

Then there are 2 cups of fresh blueberries folded in to bring a burst of flavor to every bite. For the topping, I combined 1 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup cold cubed unsalted butter and a pinch of 1/2 teaspoon ground cinnamon.

This recipe is casual, not too fussy and a fun way to reinvent any regular coffee cake day.

Why I Like this Recipe

I like this recipe because it’s super straightforward to follow even if I mess up sometimes. The combination of sour cream, melted butter, and milk gives the cake a really moist and rich texture that I just can’t get enough of. I love the burst of flavor from the fresh blueberries in every bite – it’s like enjoying a little bit of summer all the time. And the crumb topping? It’s such a fun crunch that makes every slice feel extra special, even if it’s not perfectly even every time I make it.

Ingredients

• All-Purpose Flour: Provides carbs for structure and helps create a soft, satisfying crumb.
• Granulated Sugar: Sweetens teh batter and boosts browning, giving a pretty yummy taste.
• Eggs: Packed with proteins that bind ingredients together and add a rich, moist feel.
• Sour Cream: Brings tanginess and moisture that keep the cake soft while balancing sweet notes.
• Fresh Blueberries: Bursting with antioxidants and natural sweetness, they add flavour and a tiny healthy kick.
• Light Brown Sugar: Gives a rich caramel taste and creates a crunchy, buttery topping worth savoring.

Ingredient Quantities

• 2 cups all-purpose flour (for the cake batter)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup unsalted butter, melted
• 2 cups fresh blueberries
• 1 cup all-purpose flour (for the crumb topping)
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.

2. In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another larger bowl, whisk 1 cup granulated sugar with 2 large eggs until smooth. Then stir in 1/2 cup sour cream, 1/2 cup milk, 1 teaspoon vanilla extract, and 1/3 cup melted unsalted butter.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Gently fold in the 2 cups fresh blueberries, making sure not to break them up too much.

6. Pour the batter into the prepared pan and spread it out evenly.

7. For the crumb topping, combine 1 cup all-purpose flour with 1/2 cup packed light brown sugar and 1/2 teaspoon ground cinnamon in a bowl.

8. Add 1/2 cup unsalted butter (cold and cubed) to the topping mixture and use your fingers or a fork to mix until it forms a crumbly consistency.

9. Evenly sprinkle the crumb topping all over the batter in the pan.

10. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving. Enjoy your Blueberry Buckle Coffee Cake!

Equipment Needed

1. Oven (to preheat at 350°F)
2. 9 inch square baking pan (greased)
3. Medium bowl (for sifting dry ingredients)
4. Large bowl (for mixing wet ingredients)
5. Sifter or fine mesh strainer (to sift flour and leaveners)
6. Whisk (to beat eggs with sugar)
7. Measuring cups and spoons (for precision in all measurements)
8. Spatula or sturdy spoon (to gently fold the blueberries and mix the batter)
9. Fork or your fingers (to combine the crumb topping ingredients until crumbly)
10. Toothpick (to test for doneness when baking)
11. Cooling rack (to allow the cake to cool evenly)

FAQ

Blueberry Buckle Coffee Cake Recipe Substitutions and Variations

• You can swap the all-purpose flour for cake flour in the batter for a lighter texture, but keep in mind it might need slight adjustments on the liquid.
• If you don’t have sour cream, plain Greek yogurt is a good substitute. It gives a similar tang although it might be a bit thicker.
• For the milk, any plant‐based milk like almond or oat milk works just fine in a pinch. It changes the flavor just a little so choose one you like.
• You can use frozen blueberries instead of fresh ones. Just make sure to thaw and drain them to avoid extra moisture in the cake.
• If you run out of unsalted butter, melted vegetable oil or even coconut oil can be used instead. They add a slightly different flavor but still hold it together well.

Pro Tips

1. Make sure you mix the batter just until the dry ingredients are combined—over-mixing can make your cake turn out tough rather than tender.
2. If you’re worried about the crumbs melting into the batter, try chilling the crumb topping in the fridge for about 15 minutes before sprinkling it on top.
3. Be super gentle when folding in the blueberries so you dont break them and lose all that fresh flavor.
4. Use a light coating of nonstick spray or even parchment paper in your baking pan to help the cake come out easily when it’s done.