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Blueberry buckle has been a favorite for generations, and it’s easy to see why. The cake is soft and buttery, the blueberries add little bursts of sweetness, and the crumb topping adds a bit of cinnamon warmth and texture to every single bite.
It’s a simple snack cake that fits just about anywhere. Serve it with coffee in the morning, set it out for brunch, or bring it to the table for dessert. Fresh blueberries are wonderful when they’re in season, but frozen berries work beautifully too.
Blueberry buckle feels homey and familiar. A tender vanilla cake, plenty of blueberries, and a buttery crumb topping make it the kind of cake people truly love. It’s definitely one you’ll want to put in your dessert rotation!
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
- Butter for the baking dish
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- 4 tbsp unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup milk
- 1 ½ cups blueberries, fresh or frozen (thawed, drained, and patted dry if frozen)
Crumb Topping
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 4 tbsp unsalted butter, softened
- ½ tsp ground cinnamon
- 1 pinch fine salt
Recommended Equipment
Instructions
- Heat the oven to 350°F. Butter an 8-inch square baking dish.Butter for the baking dish
- In a bowl, combine the 1 1/4 cups of flour with the baking powder and 1/4 teaspoon of salt; mix to blend. Set aside.1 1/4 cups all-purpose flour | 1/4 tsp fine salt | 1 1/2 tsp baking powder
- In a mixing bowl, beat 4 tablespoons of butter with 1/2 cup of granulated sugar until fluffy; add the egg and vanilla extract and beat until blended.4 tbsp unsalted butter | 1/2 cup granulated sugar | 1 large egg | 1/2 tsp vanilla extract
- Add the flour mixture to the batter along with the milk. Beat on low speed just until smooth.1/3 cup milk
- Spread the batter in the prepared baking dish. Sprinkle the blueberries evenly over the top.1 1/2 cups blueberries
- In another bowl, combine 1/2 cup granulated sugar, 1/3 cup flour, 4 tablespoons softened butter, the cinnamon, and a pinch of fine salt; mix until crumbly, then sprinkle the crumbs over the berries.1/2 cup granulated sugar | 1/3 cup all-purpose flour | 4 tbsp unsalted butter | 1/2 tsp ground cinnamon | 1 pinch fine salt
- Bake in the preheated oven for about 35 to 45 minutes, or until a wooden pick or cake tester inserted in the 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.
