Blueberry Buckle
You won’t be sorry if you add this scrumptious blueberry buckle cake to your summer dessert or brunch menu. Fresh blueberries are excellent, but you can use frozen if that’s what you have on hand.
Blueberry buckle is one of those old-fashioned cakes that works just as well on a breakfast table as it does for dessert. The tender vanilla cake, juicy blueberries, and buttery cinnamon crumb topping come together in a way that feels familiar and comforting.
This blueberry buckle is a great little cake for any season, and it is super-easy to prepare. Fresh summer blueberries make a fabulous buckle, but good-quality frozen berries may be substituted.
What You’ll Like About This Recipe
Classic blueberry flavor. Juicy blueberries bake into a soft cake with just the right amount of sweetness.
Buttery crumb topping. The cinnamon-sugar topping adds texture and a cozy, bakery-style finish.
Versatile and unfussy. Works for breakfast, brunch, or dessert without any special techniques.
Ingredient Notes
- All-purpose flour: Keeps the cake tender and light.
- Baking powder: Provides lift so the buckle bakes up soft, not dense.
- Butter: Softened butter blends easily for both the cake and the crumb topping.
- Granulated sugar: Sweetens the cake and helps create a crisp crumb topping.
- Milk: Adds moisture and helps create a smooth batter.
- Blueberries: Fresh are ideal; thaw and drain frozen berries well to avoid excess moisture.
- Cinnamon: Adds warmth and flavor to the crumb topping.
Steps to Make Blueberry Buckle
- Prepare the baking dish and preheat the oven.
- Combine the dry ingredients for the cake and set aside.
- Cream the butter and sugar, then mix in the egg and vanilla.
- Add the dry ingredients and milk, mixing just until smooth.
- Spread the batter evenly in the prepared dish.
- Sprinkle the blueberries over the batter.
- Mix the crumb topping ingredients until crumbly and scatter over the berries.
- Bake until the cake is set and a tester inserted in the center comes out clean.
Tips
- Toss blueberries lightly in flour if they tend to sink into the batter.
- Don’t overmix the batter, which can make the cake firm.
- Check for doneness near the lower end of the baking time to avoid overbaking.
- Let the buckle cool slightly before slicing so it holds together neatly.
Recipe Variations
- Add lemon zest. A little lemon zest brightens the blueberry flavor nicely.
- Use mixed berries. Blueberries combined with raspberries or blackberries work well.
- Try brown sugar topping. Swap some or all of the granulated sugar in the crumb topping for brown sugar.
- Make it nutty. Add finely chopped pecans or walnuts to the crumb topping for crunch.
Serving Suggestions
- Serve warm or at room temperature with coffee or tea.
- Add a scoop of vanilla ice cream for an easy dessert.
- Pair with whipped cream or lightly sweetened yogurt.
- Choose fresh berries on the side for extra color.
How to Store
Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap individual slices well and freeze for up to 2 months.
Refresh: Bring refrigerated slices to room temperature or warm briefly before serving.
Blueberry Buckle
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup milk
- 1 1/2 cups blueberries, fresh, thaw and drain if frozen
Crumb Topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
Instructions
- Heat the oven to 350 F.
- Butter an 8-inch square baking dish.
- In a bowl, combine the 1 1/4 cups of flour with the baking powder and salt; mix to blend. Set aside.
- In a mixing bowl, beat 4 tablespoons of butter with 1/2 cup of granulated sugar until fluffy; add the egg and vanilla and beat until blended.
- Add the flour mixture to the batter along with the milk. Beat just until smooth.
- Spread the batter in the prepared baking dish. Sprinkle the blueberries evenly over the top.
- In another bowl, combine the crumb topping ingredients; mix until crumbly and then sprinkle the crumbs over the berries.
- Bake in the preheated oven for about 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
