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–+ servings
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
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
  • ⅓ 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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