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Blueberry Buckle Coffee Cake

Blueberry Buckle Coffee Cake

By Mandy Tanner

Mandy Tanner's recipe is bursting with fresh blueberries, topped with crumbly streusel, and infused with just a hint of wood-fired flavor. Serve it up for breakfast with a cup of coffee, or for dessert.

Prep Time

20 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
Blueberry Buckle
8 Tablespoon butter, softened
3/4 Cup granulated sugar
1 Large Eggs
1 Tablespoon lemon juice
1 Teaspoon lemon zest
1 Teaspoon vanilla extract
2 Cup all-purpose flour
1/4 Teaspoon Salt
2 Teaspoon cinnamon
2 1/2 Teaspoon baking powder
1/2 Cup milk
2 Cup fresh blueberries
Streusel Topping
3/4 Cup brown sugar
1 1/4 Cup all-purpose flour
1/4 Teaspoon Salt
1/2 Teaspoon cinnamon
8 Tablespoon butter


  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C


  • 2

    In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy, around 5 minutes. Add the egg and mix until well combined. Add the lemon juice, lemon zest, and vanilla. Mix until combined.

  • 3

    Sift together the flour, salt, cinnamon, and baking powder in a medium mixing bowl. Add in about half of the flour mixture and mix on low, followed by half the milk. Alternate adding the flour and milk and mix, just until the batter is combined.

  • 4

    Pour the batter into an 8x8 inch baking pan, using a spatula to spread it into an even layer. Top with the blueberries.

  • 5

    To make the streusel topping, combine the brown sugar, flour, salt, and cinnamon in a medium bowl. Add the butter and mix until crumbly.

  • 6

    Sprinkle the streusel topping over the blueberries.

  • 7

    Bake the blueberry buckle for 45 to 50 minutes, or until the cake is cooked and the streusel topping is lightly golden. Allow it to cool slightly before serving. Enjoy warm or at room temperature.

    375 ˚F / 191 ˚C


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