This old-fashioned Blueberry Buckle is so easy to make and has a soft texture complemented by juicy blueberries scattered throughout. Additionally, the crumbly topping adds a delightful touch. Plus, this recipe can be made with either fresh or frozen blueberries.
This is a made from scratch blueberry buckle just the way your grandmother would have made it. I have been having fun looking through old cookbooks and just had to share this recipe.
This buckle would make a great brunch or breakfast addition! Or try my Coffee Cake which is loaded with crunchy cinnamon topping. Have extra zucchini lying around? Then you must make my Zucchini Coffee Cake!
This Blueberry Buckle Is:
- An old-fashioned classic that will please the masses
- SUPER easy to make and perfect for beginner bakers
- Loaded with juicy blueberries
- Freezer-friendly and make-ahead friendly
Some Key Ingredients:
ALL-PURPOSE FLOUR: All-purpose flour is used in this recipe because cake flour wouldn’t be sturdy enough to hold up the blueberries.
BUTTER: I prefer to use butter because it adds more flavor to both the cake and the topping.
CINNAMON: Just a light touch in the topping.
MILK: Feel free to use whatever milk you like. However, full-fat milk will produce a more tender cake.
BLUEBERRIES: The wonderful thing about this recipe is you can use either fresh or frozen blueberries. If using frozen don’t thaw or your batter will be blue.
How To Make Blueberry Buckle:
STEP 1: Make the crumble topping. Combine the sugar, flour, cinnamon, and salt. Cut in the soft butter and set aside.
STEP 2: Cream the butter and sugar. Add the eggs and vanilla.
STEP 3: Combine the flour, baking powder, and salt. Add to creamed sugar mixture alternating with the milk. The batter will be thick. Fold in the blueberries. Spread into a baking pan and bake for 40-45 minutes.
Cover tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Cover tightly with foil or transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight at room temperature.
Make the batter and spread it in the prepared pan but DON’T top it with the topping. Cover tightly and store in the refrigerator overnight. When ready to bake sprinkle with topping and bake for 50-55 minutes.
Tips and Variations:
- Want to make this in a 9×13 baking pan? Sure thing! This recipe can easily be doubled and made in a 9×13 pan.
- I haven’t tried making this as a gluten-free version but it should work just fine if using a cup-for-cup gluten-free flour blend.
- Don’t overmix your batter and be sure to properly measure the flour to ensure a moist cake.
- Have extra lemon? Try mixing it with some powdered sugar to make a bright lemon drizzle for this blueberry buckle.
- ½ cup (105g) granulated sugar
- ½ cup (65g) all-purpose flour
- ½ teaspoon cinnamon
- pinch salt
- 5 tablespoons butter, soft
- 2 cups (265g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (155g) granulated sugar
- ¼ cup (55g) butter, soft
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- ⅔ cup (160ml) milk
- 2½ cups (350g) blueberries
- Preheat oven to 350℉. Lightly grease a 9×9 baking pan; set aside.
- In a small bowl combine the sugar, flour, cinnamon, and salt for the crumb topping. Cut in the soft butter until crumbly; set aside.
- In a small bowl combine the flour, baking powder, and salt for the cake; set aside. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment cream the sugar and butter until light and fluffy. Scrape down sides often.
- Add eggs and vanilla and mix just until combined. Alternating with the milk add the flour mixture and mix just until almost combined. Fold in blueberries. Spread into prepared baking pan. Sprinkle with reserved crumb topping then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- STORAGE: Store cooled leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- FREEZER-FRIENDLY: Freeze completely cooled cake tightly wrapped in foil or in a freezer-safe container or bag for up to 3 months. Thaw overnight at room temperature.