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.
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.
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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!
- All-purpose flour
- Baking powder
- Softened unsalted butter
- Lemon juice
- Granulated sugar
- Large egg
- Fresh or frozen blueberries
- Crumb topping: Granulated sugar, all-purpose flour, ground cinnamon, salt, and room temperature butter
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.
Add the egg and beat well to combine. Add the flour mixture and milk alternately and beat to combine.
Fold in the blueberries. Spread the batter into the prepared baking dish.
For the topping, whisk sugar, flour, cinnamon, and salt in a bowl. Cut the butter into the mixture until it’s crumbly.
Sprinkle the topping over the cake batter in the pan.
Bake the buckle for 40 to 45 minutes at 350°F. The cake is done when a toothpick comes out clean.
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
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.
No, you can fold the frozen blueberries into the batter. No need to thaw them first!
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.
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!
More Blueberry Recipes
Easy Blueberry Buckle Recipe
- 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)
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- ½ teaspoon cinnamon
- 1 pinch salt
- ¼ cup butter (unsalted or salted room temperature)
- 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.