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Blueberry Buckle – An incredibly moist and tender cake studded with fresh blueberries and topped with a streusel-like topping. Ideal to serve with coffee, tea or with a scoop of vanilla ice cream for dessert.
This Blueberry Buckle is a traditional, old fashion cake recipe. The result is a super moist, tender and delicious cake bursting with fresh blueberries and a buttery, cinnamon spiced streusel topping. This cake is perfect to pair with your afternoon (or morning no judgement) coffee or tea!
Made with simple, pantry staple ingredients, this cake is one everyone needs to try at least once in their life! Similar to a coffee cake, this buttery delight has got to be at the top of my list for favourite desserts. It’s perfectly sweet, moist and those blueberries are really a show stopper!
What is a blueberry buckle?
The “Blueberry Buckle” is an old fashion cake recipe. Full of delicious, buttery goodness and bursting with fresh blueberries. This cake allegedly called a blueberry buckle, because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle… hence the name!
Buckle vs Cobbler
You may be thinking, “this sounds like a cobbler?” WRONG. They are similar, but when it comes to baking, even the slightest variable can make a work of difference!
Cobblers, while also a fruit dessert baked with biscuit-style topping, are a little different. The buckle cake streusel topping weighs this cake down, again making it “buckle” – more along the lines of a coffee cake.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Butter – I used unsalted, softened!
- Sugar – Plain ol’ granulated.
- Egg – Large.
- Vanilla – Vanilla really brings the flavors together.
- Flour – I used all purpose.
- Milk – Any milk will work, dairy or non dairy.
- Blueberries – The star of the show! Side note: If you aren’t a fan of blueberries, you can substitute any fruit you like to replace the blueberries!
- Baking powder
- Salt
For the topping
- Flour – All purpose.
- Brown Sugar – Packed!
- Butter – Softened.
- Cinnamon – Cinnamon and blueberries are a match made in heaven!
- Salt
How to make a blueberry buckle
- Preheat Oven: Preheat the oven to 375F.
- Combine Wet Ingredients: Cream the butter, sugar, egg, and vanilla in a large mixing bowl until light and fluffy.
- Combine Dry Ingredients: Reserve 1 tbsp of the flour and set it aside. Whisk the remaining flour, baking powder, and salt in a separate bowl.
- Mix: Beat 1/3 of the flour mixture into the wet ingredients, then mix in 1/3 of the milk, and repeat until everything is blended.
- Add Blueberries: Toss the blueberries with the reserved tbsp of flour. Fold the blueberries into the prepared batter with a spatula. Pour the batter into a greased 8×8 pan.
- Make Topping: Combine the topping ingredients until a crumbly mixture forms. Sprinkle it evenly over the batter.
- Bake: Bake for 30-35 minutes or until baked through.
Serving
Serve your blueberry buckle warm with a scoop of vanilla ice cream for the ultimate dessert, or with a nice hot cup of coffee and tea for a delicious burst of flavor.
How to store leftover blueberry buckle cake
You don’t need to refrigerate this one! Just cover it with foil or plastic wrap and keep at room temperature for up to 3 days. Enjoy with coffee or tea and thank me later!
Did you like this cake recipe? Try these!
- Blueberry Coffee Cake
- Chocolate Lasagna
- Bakery Style Blueberry Muffins
- Easy Strawberry Cake
- Peach Upside Down Cake
- Blackberry Cobbler
- Starbucks Lemon Loaf Copycat
- Flourless Chocolate Cake
- Blueberry Biscuits
- Blueberry Bars
Blueberry Buckle
Equipment
Ingredients
- 1/4 cup butter unsalted, softened
- 3/4 cup sugar granulated
- 1 egg large
- 1 teaspoon vanilla
- 2 cups all-purpose flour all purpose
- 2 teaspoon baking powder
- 1/2 teaspoon salt or to taste
- 1/2 cup milk
- 1 1/2 cups blueberries
For the topping
- 1/3 cup all-purpose flour all purpose
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup brown sugar packed
- 1/4 cup butter softened
Instructions
- Preheat Oven: Preheat the oven to 375F.
- Combine Wet Ingredients: Cream the butter, sugar, egg, and vanilla in a large mixing bowl until light and fluffy.
- Combine Dry Ingredients: Reserve 1 tbsp of the flour and set it aside. Whisk the remaining flour, baking powder, and salt in a separate bowl.
- Mix: Beat 1/3 of the flour mixture into the wet ingredients, then mix in 1/3 of the milk, and repeat until everything is blended.
- Add Blueberries: Toss the blueberries with the reserved tbsp of flour. Fold the blueberries into the prepared batter with a spatula. Pour the batter into a greased 8×8 pan.
- Make Topping: Combine the topping ingredients until a crumbly mixture forms. Sprinkle it evenly over the batter.Bake: Bake for 30-35 minutes or until baked through.
- Bake: Bake for 30-35 minutes or until baked through.
Tips & Notes:
- Cover it with foil or plastic wrap and keep at room temperature for up to 3 days. Enjoy with coffee or tea and thank me later!
