Easy Blueberry Buckle Recipe

A classic Blueberry Buckle recipe loaded with fresh blueberries baked in a soft cake and topped with a sweet and crunch crumb topping. A favorite any-time cake, you can serve it for breakfast, brunch, dessert, or as an afternoon snack cake. 

Blueberry buckle on a white plate.

Today it’s all about this easy buckle recipe with fresh blueberries! This is a great coffee cake recipe, or you can serve it for dessert. Plus, it’s so easy to make.

I use fresh blueberries in this recipe, but, yes, you can use frozen blueberries, too. Frozen are great when it’s not summer because you don’t want to wait for in-season berries to make this easy blueberry buckle.

What is a buckle?

It’s similar to other fruit desserts like crisps, crumbles, and cobblers, but it’s more like a cake. With the other kinds, the fruit is the main ingredient with a topping. A buckle has more batter than the berries are folded into. I top mine with a simple brown sugar crumb topping for the perfect finish.

Is streusel the same as a crumble? 

Crumble and streusel are often used interchangeably. They use flour, sugar, and butter to create a sweet crumb topping. If you love crumbles then this Peach Crumble is worth trying!

I love it because it’s great for any occasion – serve it with a scoop of vanilla ice cream for dessert or with a cup of coffee for breakfast. Or, sneak a piece for an afternoon snack – I won’t tell!

Blueberry cake on a white plate.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Softened unsalted butter
  • Lemon juice
  • Granulated sugar
  • Large egg
  • Milk
  • Fresh or frozen blueberries
  • Crumb topping: Granulated sugar, all-purpose flour, ground cinnamon, salt, and room temperature butter
Ingredients for blueberry buckle.

Tip: Leave the egg and milk out at room temperature before you make the cake. Room temperature ingredients mix easier so you don’t overwork the cake batter, which makes a more tender and delicious cake.

How to Make a Blueberry Buckle

You can use an 8 or 9″ square cake pan for this recipe. Butter and flour it before making the batter. Whisk the flour, baking powder, and salt in a mixing bowl.

In a large bowl, beat the butter and lemon juice and then beat in the sugar. Mix until the butter is creamy.

Beating the butter until creamy.

Add the egg and beat well to combine. Add the flour mixture and milk alternately and beat to combine. 

Adding the egg and milk and the flour.

Fold in the blueberries. Spread the batter into the prepared baking dish.

Folding in the blueberries and adding it to the pan.

For the topping, whisk sugar, flour, cinnamon, and salt in a bowl. Cut the butter into the mixture until it’s crumbly. 

the crumb topping in a glass bowl.

Sprinkle the topping over the cake batter in the pan.

The crumb topping on top of the batter.

Bake the buckle for 40 to 45 minutes at 350°F. The cake is done when a toothpick comes out clean.

The baked cake in the pan.

Optional Toppings

This blueberry buckle is delicious just as it is, but you can add a topping if you want to serve it for dessert.

  • Drizzle blueberry sauce over the top.
  • Add a scoop of ice cream
  • Serve it with a dollop of whipped cream

FAQs

How do you keep blueberries from sinking in a cake?

Toss the blueberries in a few tablespoons of flour before folding them into the batter. The flour helps the berries stick in the cake batter as it bakes so they don’t sink to the bottom.

Do you need to thaw frozen berries before adding them to the batter?

No, you can fold the frozen blueberries into the batter. No need to thaw them first!

How to store Blueberry Buckle

Keep the buckle covered with plastic wrap and it will keep for two to three days at room temperature. Or, you can store it in the refrigerator. Bring it to room temperature before serving.

How to freeze it.

You can freeze it for up to two months. Let it cool completely, wrap it tightly with plastic wrap, place in a freezer safe bag freeze. It will keep for up to 1 month in the freezer. To thaw, leave it at room temperature.

I hope you try this blueberry buckle cake soon! It’s a wonderful way to use fresh berries and it’s so easy you can make it in no time. Enjoy!

a slice of blueberry buckle on a white plate.

More Blueberry Recipes

A slice of blueberry buckle on a white plate.

Easy Blueberry Buckle Recipe

Rosemary Molloy
A classic Blueberry Buckle recipe loaded with fresh blueberries baked in a soft cake and topped with a sweet and crunch crumb topping. A favorite any-time cake, you can serve it for breakfast, brunch, dessert, or as an afternoon snack cake. 
5 from 6 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 351 kcal

Ingredients
  

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup butter (softened unsalted)
  • 1 teaspoon lemon juice
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • ½ cup milk (whole room temperature)
  • 2 cups blueberries (tossed with 2 teaspoons all purpose flour)

CRUMB TOPPING

  • ½ cup granulated sugar
  • cup all purpose flour
  • ½ teaspoon cinnamon
  • 1 pinch salt
  • ¼ cup butter (unsalted or salted room temperature)

Instructions
 

  • Pre-heat oven to 350F. Grease and flour an 8 or 9 inch square cake pan.

FOR THE BLUEBERRY BUCKLE

  • In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl beat together the butter and lemon juice, add the sugar and beat until creamy about 2-3 minutes. Add the egg and beat to combine. Alternately add the dry ingredients with the milk. Beat to combine. Fold in the blueberries.
  • Spread the batter evenly in the pan. Sprinkle with the crumb topping. Bake 40-45 minutes or until toothpick comes out clean. Serve with blueberry sauce if desired for an extra burst of flavor! Enjoy.

FOR THE CRUMB TOPPING

  • In a medium bowl whisk together the sugar, flour, cinnamon and salt, cut in the butter to form a crumbly mixture.

Notes

You can use fresh or frozen blueberries, do not thaw if frozen.
For room temperature ingredients remove from the fridge 45-60 minutes before using, depending on the temperature of your house.
Store the baked completely cooled buckle covered with plastic wrap and it will keep for two to three days at room temperature. Or, you can store it in the refrigerator. Bring it to room temperature before serving.
You can freeze it for up to two months. Let it cool completely, wrap it tightly with plastic wrap, place in a freezer safe bag freeze. It will keep for up to 1 month in the freezer. To thaw, leave it at room temperature.

Nutrition

Calories: 351kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 259mgPotassium: 93mgFiber: 2gSugar: 32gVitamin A: 385IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Keyword blueberry buckle, blueberry buckle recipe, blueberry cake
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6 Comments

  1. 5 stars
    We love blueberry everything! This is great and so easy to make. The topping is excellent and I may steal it for use on other things. Even stored it remains moist and full of flavor. Love your sight and recipes.

  2. Do you think I could substitute blackberries for the blueberries? That’s what I have in the fridge now! Thanks

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