What is the difference between coffee cake and blueberry buckle?

While both are fruit-filled, the key difference is in texture and structure. A blueberry coffee cake recipe includes a soft crumb base with a streusel topping and is meant to pair with coffee. A blueberry buckle has more fruit in the batter and tends to “buckle” or collapse slightly as it bakes, giving it a denser, more pudding-like texture.

How do I keep my blueberries from sinking to the bottom of a cake?

Gently coat the blueberries with a teaspoon of gluten-free flour before mixing them into the batter. This trick helps suspend the berries evenly throughout your blueberry coffee cake recipe, so you get juicy bites from top to bottom.

What makes coffee cake different from regular cake?

Coffee cake is typically less sweet, has no frosting, and features a crumb topping or swirl. Unlike traditional frosted layer cakes, a good blueberry coffee cake recipe is meant to be rustic, sliceable, and served with coffee or tea.

What to serve with blueberry coffee cake?

Hot coffee or tea is the classic choice, but it also pairs well with whipped cream, vanilla glaze, or yogurt and berries. For brunch, try it alongside savory dishes or a fruit salad to balance flavors.

Blueberry Coffee Cake Recipe

Name: Blueberry Coffee Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free flour; 1/2 cup almond flour; 1/2 cup granulated sugar; 1/4 cup brown sugar (for topping); 1/3 cup melted butter (plus 3 tbsp for topping); 1 large egg; 3/4 cup buttermilk or plant milk + lemon juice; 2 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 cup fresh blueberries; 1 tsp lemon zest (optional); 1 tsp flour (for dusting blueberries)

Description

A tender, gluten-free blueberry coffee cake with a cinnamon crumb topping, perfect for breakfast, brunch, or dessert.

Ingredients

Scale

1 1/2 cups gluten-free flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 cup brown sugar (for topping)

1/3 cup melted butter (plus 3 tbsp for topping)

1 large egg

3/4 cup buttermilk or plant milk + lemon juice

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/4 tsp salt

1 cup fresh blueberries

1 tsp lemon zest (optional)

1 tsp flour (for dusting blueberries)

Instructions

1. Preheat oven to 350°F. Grease or line an 8×8″ pan.

2. Whisk dry ingredients together in a bowl.

3. Mix wet ingredients in a separate bowl.

4. Combine wet and dry, stir gently.

5. Toss blueberries in flour, then fold into batter.

6. Pour batter into pan and level the top.

7. Make streusel: mix 1/4 cup flour, 3 tbsp butter, 1/4 cup brown sugar, 1/2 tsp cinnamon.

8. Sprinkle streusel over the batter evenly.

9. Bake 35–40 min or until toothpick comes out clean.

10. Cool for 20 min before slicing.

Notes

Best enjoyed warm or at room temperature.

Store at room temp 2 days, or refrigerate up to 5 days.

Freezes well—wrap slices and freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Coffee Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 14g
Sodium: 130mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: blueberry coffee cake recipe, gluten-free coffee cake