Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you’ll love a slice for breakfast or dessert!
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Blueberry Buckle. You’ve seen it in every church cookbook, but what is it exactly?
A classic buckle is a tender cake packed with fruit. As the cake bakes it “buckles” around the fruit. Many breakfast cakes are topped with a thick crumb topping!
Today’s Blueberry Buckle recipe is from scratch, and kitchen tested to come out perfect every time!
My favorite recipes are ones that can be enjoyed with a hot cup of coffee. What I love about today’s recipe is it’s not TOO sweet, making it the perfect breakfast treat!
Whether you call this Blueberry Coffee Cake or Blueberry Breakfast Cake, one thing is for certain. Cake for breakfast is a genius idea!
How to make Blueberry Buckle
Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Add butter to the flour mixture (I used the paddle attachment on my electric mixer to blend it into the dry ingredients).
Add eggs, vanilla, milk, and lemon zest to batter. It will be very thick.
Fold in blueberries and spread batter in bottom of baking dish.
For the streusel topping, in a separate bowl, combine flour, sugars, cinnamon, and butter until crumbly. Sprinkle over top of blueberry batter.
Bake for 55-60 minutes, until lightly browned. Remove and cool completely before slicing. ENJOY.
Tips and Tricks
The batter will be VERY thick. Gently fold in your blueberries, it’s okay if a few of them burst. The thick batter helps keep these berries floating in the cake and not sinking to the bottom.
Use your hands to mix the streusel. This helps break up the butter evenly into the crumb mixture.
When zesting the lemon for today’s buckle, I use this microplane grater. Be sure to only zest the outer skin, the yellow part. If you zest some of the white, it becomes too bitter, so don’t go crazy with zesting!
Fresh blueberries work best in this recipe. Frozen berries will still work, but may bleed color into your cake, and may affect the cooking time. The added moisture from frozen berries is significant in today’s recipe!
This cake can also be made without the streusel if desired. Sprinkle with about 2 Tbsp of coarse sugar in place of the streusel. This gives the top of the cake a little texture and sweetness without the added layer of streusel.
Want to make Blueberry Muffins? Big, Bakery Style Blueberry Muffins packed with flavor and blueberries! You’ll love these freezer friendly breakfast bites!
What you’ll need
- 9-inch baking dish
- All-purpose Flour
- Granulated Sugar
- Kosher Salt
- Baking Powder
- Large Eggs
- Milk (buttermilk works great, or any type can be used)
- Vanilla Extract
- Unsalted Butter
- Fresh Blueberries
- Lemon, zested
- Brown Sugar
- Mixing Bowl and spoon
More Breakfast Recipes
A slice of fresh coffee cake is my idea breakfast! Here are a few of my favorite breakfast cake recipes.
Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends.
There’s no dough to knead or shape, and you don’t have to peel the apples. The result? A delicious Cinnamon Apple Coffee Cake with the texture and flavor of cinnamon rolls!
This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!
Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you'll love a slice for breakfast or dessert!
For the cake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 3 cups fresh blueberries
For the streusel topping
- 1/4 cup unsalted butter, softened
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Spray 9-inch square baking dish with baking spray. Set aside.
- For the cake, in a large mixing bowl, combine the flour, sugar, slat, and baking powder. Add in butter and mix with paddle attachment until blended.
- Add in eggs, milk, vanilla, and lemon zest. Blend until combined. Batter will be very thick.
- Fold in blueberries. Spoon into baking dish.
- For the streusel, combine butter, flour, sugars, and cinnamon. Mix until crumbly, using hands if necessary.
- Sprinkle over the top of the blueberry batter.
- Bake for 55-60 minutes, until lightly browned. Remove from oven and cool completely. ENJOY.
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Serving Size:1 slice
Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 149mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice