Best Blueberry Buckle (Blueberry Crumb Cake)

Total Time
Prep 10 mins
Cook 50 mins

This is one of my top five all-time favorites! Adapted from "Cook's Illustrated" this rich coffee cake is unique in that it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter. Nearly identical to "Einstein Bagel's" Blueberry Crumb Cake. Note: I've made this on vacation several times by hand, creaming the butter with a spoon. Despite the lengthy directions it takes about 10 minutes to put together.

Ingredients Nutrition


  1. For the streusel:.
  2. In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
  3. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
  4. Transfer streusel to small bowl and set aside.
  5. For the cake:.
  6. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
  7. Whisk flour and baking powder in small bowl to combine; set aside.
  8. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
  9. Beat in vanilla until combined, about 30 seconds.
  10. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
  11. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
  12. Using rubber spatula, gently fold in blueberries until evenly distributed.
  13. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
  14. Sprinkle streusel evenly over batter.
  15. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
  16. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
  17. ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.


Most Helpful

I made this for my son today, he has informed me that it is almost all gone, and that the cake was just wonderful! Although I did taste the ends of it, I know that I will be making this again, it a wonderful cake, with the most delicious topping, and oozing with berries. I increased the sugar by a couple of tablespoons, and added in 1/2 teaspoon almond extract. I think though the next time i make it I will only use three cups of berries. Roxy, thank you for this wonderful recipe!...Kitten:)

Kittencal@recipezazz July 28, 2005

Made this for the first time on the 4th of July. It really is the best blueberry dessert I have ever had. Everyone loved it. I used all four cups of blueberries and baked it in a deep-dish 9-inch glass pie plate. It fit perfectly and looked amazing. Can't wait to make it again.

Yumstermeister July 06, 2013

I tried this cake today and followed the recipe exactly. It was very good, moist, and had lots of fruit in it. However, next time I make it I would add little more salt to the batter to offset all the sugar. Or maybe reduce the sugar a little bit. I was a little worried when I made the batter because it was such a thick batter and I thought I did something wrong. I am a novice baker and have never made a crumb cake so I appreciate your detailed instructions greatly! The topping along with the sugar in the batter overwhelmed the blueberries. The berries I used were slightly tart, and my cake was still too sweet.

Pepper Monkey June 19, 2013

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