Coffee cake has been a love of mine since childhood.  Whenever we went to visit our grandparents, or when they came to visit us, coffee cake (of the boxed variety) was always on the breakfast table.  As much as I still adore the idea of eating cake for breakfast, I’m also old enough to know better.  It’s not as easy to enjoy when I know how little nutritional value it has to offer.  This blueberry buckle coffee cake is still something I would file under the treat category, but it’s a treat I can enjoy without guilt afterward.

This cake uses white whole wheat flour, which I discussed a couple of weeks ago, in the cake batter as well as oats and whole wheat pastry flour in the streusel topping.  With three whole grains and a delicious dose of fresh fruit, this is the a breakfast cake I can totally get on board with.

To help you mix this dough and others just right, King Arthur Flour is giving away a fantastic dough whisk plus a flour coupon.  Head on over to the giveaway page to enter!


For the streusel:
¾ cup (5¼ oz.) granulated sugar
½ cup (1¾ oz.) whole wheat pastry flour
¼ cup (1 oz.) unbleached all-purpose flour
¼ cup (7/8 oz.) old-fashioned rolled oats
1 tsp. ground cinnamon
¼ tsp. grated nutmeg
¼ tsp. salt
6 tbsp. (3 oz.) unsalted butter, at room temperature

For the cake:
2 cups (8 oz.) white whole wheat flour
½ cup (2 1/8 oz.) unbleached all-purpose flour
2 tsp. baking powder
½ tsp. salt
4 tbsp. (2 oz.) unsalted butter, at room temperature
1 cup (7 oz.) granulated sugar
2 large eggs
½ cup (4 oz.) milk
1 tsp. vanilla extract
2 cups (10 oz.) blueberries*


  • 01

    Preheat the oven to 375˚ F.  Line a 9 x 9-inch baking pan with parchment paper.  To make the streusel, combine the sugar, whole wheat pastry flour, all-purpose flour, oats, cinnamon, nutmeg and salt in a medium bowl.  Cut the butter into small pieces and toss in the bowl with the dry ingredients.  Work together with your fingertips (or a pastry cutter) until the mixture is crumbly.  Set aside.

  • 02

    To make the cake, combine the flours, baking powder, and salt in a medium bowl.  In the bowl of an electric mixer, combine the butter and sugar.  Beat until light and fluffy.  Blend in the eggs one at a time, scraping down the sides of the bowl as needed.  Stir in half of the dry ingredients just until incorporated, then the milk and vanilla, and then the remaining dry ingredients.  Gently fold in the berries with a spatula.

  • 03

    Spread the batter into the prepared pan and sprinkle the streusel mixture over the top.  Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 45-50 minutes.  Transfer to a wire rack and let cool before slicing and serving.

  • 04

    *Fresh berries are preferred, but if you use frozen, do not thaw them first.  Other fruits can be substituted as well, such as cherries, raspberries, sliced peaches, nectarines, etc.
  • tinnedtoms

    It looks wonderful, I could eat that at any time of the day!

  • HalfBakedHarvest

    This looks incredible! I am all over blueberries this season and can not wait to make this!

  • Jamie Stone

    I bake with whole grains whenever possible… This sounds like a great recipe to try!

  • Kristin Hoffman

    That looks absolutely insane! Love coffee cake. Love blueberry! Amazing.

  • My friend used to make buckle, but it came out more like crisp. I’ll have to show him this recipe and tell him he’s been doing it wrong ;)

  • Sarah

    I’m trying to pin this, but none of your buckle pictures will pop up – any insight? Or just a bug?

  • mom244evermom

    Looks fabulous! I can’t pin this recipe, for some reason the images won’t load. Any ideas?

  • annieseats

    Fixed. Thanks for letting me know!

  • annieseats

    It’s fixed now. Sorry, that was my fault!

  • Caroline L.

    Looks perfect for a Sunday morning w/ some coffee! :)

  • angelbaby58

    Awesome sunday or any day brunch.

  • Betsy Schneekloth

    I can’t wait to try this awesome recipe!

  • Melissa H

    i literally just used up a ton of blueberries trying to make a seasonal crumble–but now i so wish i had done it with whole grains! looks delicious.

  • Tracy

    I can’t wait to try this recipe! I started adding oat bran, flax and oatmeal to my streusels and I haven’t gotten one complain yet. I’m not sure if they even noticed other than the obvious oatmeal. Oat bran and flax and white whole wheat flour are great for breading chicken breasts too. I also started using white whole wheat flour (Trader Joe’s has a great fairly inexpensive brand) and use it for everything. My picky family has been fooled into eating healthier and better tasting food.

  • nessa

    Amazing for brunch!

  • Awesomeness! I made berry buckle coffee cake too a few days ago!! What are the odds :D

  • Megan

    Blueberry Buckle has been a staple on my Gram’s table for decades and now I make it regularly for my son. He has food allergies and blueberries are one of the few fruits he can still eat. I can’t wait to try this version to add some whole grains to his diet. Thank you Annie!!!

  • Two Red Bowls

    Hi Annie, I made this earlier this summer and absolutely LOVED it! I reposted the recipe on my own site because I loved it so much ( I hope that’s okay! Thank you so much for posting this.

  • Shari

    Made this last night, was really good and you can’t taste the difference with subbing the WWW Flour

  • Shari

    Could you do this as muffins and freeze?

  • annieseats

    I haven’t but you definitely could. I would freeze after baking.

  • Shari

    I love this cake but next time I make it, I am going to use choc chips instead!

  • Analyze A

    I just made this yesterday, and these were my thoughts. I LOVED the streusel topping and will definitely be keeping that part of the recipe to top muffins with. I love that it is mostly whole grains, too.

    The coffeecake itself was not my favorite. I have this cookbook and have made about 75% of the recipes in it. I’ve realized that I don’t like to be able to taste the whole grains in my sweets (except oats). So I love whole grains in pancakes/waffles, most yeast breads, and chocolate desserts (where they can’t be tasted)…but not most of their yellow/white cake bases, cobblers, or things like this. There are some exceptions, but I wouldn’t make this coffeecake again because I didn’t like that I could taste the whole grains. If this isn’t a problem and you like blueberry coffee cake, I’d highly recommend this recipe, because otherwise it’s very good.