Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products.

Just look at that crumbly streusel topping!

Just imagine the smell of this blueberry buckle baking in the oven. If the warm aromas of butter, brown sugar, vanilla, and just a hint of cinnamon are intoxicating now, think about how good the real thing is! Blueberry buckle is the perfect excuse to have cake for breakfast, and it's especially wonderful for breakfast in bed on Mother's Day. So if you love blueberry desserts, look no further—this perfect-any-time-of-day cake is sure to satisfy!

A buckle is a streusel-topped coffee cake with loads of fresh fruit stirred into the batter. Blueberries are delicious in late spring and early summer, but this recipe can also be made with an equal amount of blackberries, strawberries, or even diced peaches, plums, and nectarines.

Can you use frozen fruit in a buckle?

Fresh fruit is generally best in this and most cake recipes, because even when thawed and patted dry, previously frozen fruit tends to release more moisture than fresh fruit, which can impact the bake time and rising. Thawed frozen fruit can be used with more success in desserts like cobblers and crisps.

What spices are in buckle and coffee cake?

Cinnamon is the classic spice for adding flavor to buckles and coffee cakes, but don't be afraid to try other spices like cardamom, which has some nice tingly citrus notes that pair nicely to the blueberries and the lemon zest in this recipe. Cardamom also plays well with cinnamon, so feel free to start out with half a teaspoon of cinnamon and half a teaspoon of cardamom to try out the flavor combination.

firmly packed light brown sugar 

This blueberry buckle can be made up to 3 days in advance and stored in an airtight container at room temperature.