This simple blueberry buckle recipe is moist, buttery and fully loaded with blueberries under a crisp cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts!
A buckle is a type of breadcrumb cake that resembles a coffee cake. I’ll buckle in my knees! If you like this blueberry buckle, try my blueberry muffins too. And be sure to try my strawberry buckle next time.
This old-fashioned blueberry buckle recipe is filled with bright, juicy summer blueberries baked into a damp, soft cake underneath a buttery cinnamon stroisel topping. In our home, we serve breakfast and dessert! After dinner, heat the slices and topped with ice cream or doll-ropped lemon curd or yogurt at brunch.
Why does this homemade blueberry buckle look special?
A soft, soft cake. This blueberry buckle looks very similar to an ultratender blueberry crumb cake full of fresh berries. Cinnamon Strouzel Topping adds the perfect amount of butter crunch. Make it quickly and easily. You can create this recipe with or without a mixer and the steps are very simple. Perfect for summer. The blueberry buckle is one of my favorite summer berry desserts. It’s the best way to run out of fresh blueberries. Plus, there is an option to make it with frozen blueberries during the season. Versatility. July 4th, backyard barbecue, picnic or not, everyone goes for a few seconds! Perfect for breakfast, brunch and desserts.
Necessary materials
The blueberry buckle ingredients are simple and easy to find (if you’re not already in the pantry). Below I have included notes and tips. Posting recipe cards will have a printable ingredient list and recipe details.
For toppings for breadcrumbs
Sugar – I use granulated sugar. Alternatively, you can use brown sugar for a more caramel flavor. Cinnamon – Feel free to replace the cinnamon for another warm spice, such as nutmeg, ginger, pumpkin pie spice. Also include salt in your recipe. Wheat Flour – All-purpose flour is perfect here. Butter – Mixed salted or unsalted butter in the microwave.
For the cake
Dry Ingredients – This is baking powder, salt for your flour, sugar, powder. Again, I recommend all-purpose flour for your cake. It gives you the most consistent results. Butter – this time at room temperature. If you forget to remove butter from the fridge in advance, an easy way to quickly soften the butter is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl on top of the cold butter. It warms up and softens in about 10-15 minutes. Eggs and vanilla – Eggs can also be at room temperature. Milk – You can use whole milk, 2% milk, or any type you want. Even buttermilk (or homemade alternative) adds a nice layer of sparkling, like my strawberry buttermilk muffins. Blueberries – Use fresh blueberries when possible, but frozen works too (see below).
Can I use frozen blueberries?
yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Thaw the blueberries completely and pat them before mixing the patting.
How to make a blueberry buckle (step-by-step)
This blueberry buckle is very beginner friendly and requires a few steps to prepare the toppings and cake. Continued below. For printable recipes, scroll to recipe cards.
Prepare the breadcrumb toppings. Topping is performed by stirring sugar, cinnamon, salt and flour with melted butter.
Make the cake dough. In a new bowl, whisk together the flour, baking powder and salt. Meanwhile, place the butter in the sugar, eggs and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients and add the milk alternately until the milk is combined. Add blueberries. Next, gently fold the blueberries. Spread the batter into an oiled 9 x 9 inch baking pan.
Add the toppings. Use your fingers to break the crumble topping and sprinkle it over the cake batter. bake. Bake the blueberry buckle at 375ºF for 40-45 minutes, set in the center, and top with the golden color. Serve warmly and wait until the buckle cools to room temperature.
Baking tips and variations
Throw fresh blueberries in flour. It’s an extra insurance to prevent water-soaking buckle and also helps prevent berries from sinking to the bottom of the cake. Bake the frying pan. For rustic talent, the blueberry buckle is baked in an oven-bearing cast iron skillet. A simple add-in. Stir in fresh lemon zest to lighten the flavor, or use a mixture of blueberries, strawberries, raspberries and blackberries.
FAQ
They are all equally fruity desserts, but there are important differences. The buckle is similar to a coffee cake, but the cobbler is stuffed with baked blueberries underneath a layer of crispy batter. Similarly, what’s crispy is a filling of blueberry with crisp oat toppings.
The name comes from how the dessert is baked. The buckle rises in the oven as it is baked, then “buckle” or sinks under the weight of the crumble topping.
How to store a blueberry buckle
Keep it airtight. Store baked and cooled blueberry buckles at room temperature for up to 3 days or in the fridge. Warm it. If you want to enjoy the remaining slices warmly, microwave them for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or thaw at room temperature when ready to serve.
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explanation
This simple blueberry buckle is moist, buttery and stuffed with blueberries under a crunchy cinnamon crumble topping. Make it with fresh or frozen blueberries!
Clam topping
1/3 cup Granule sugar
1 tsp Ground Cinnamon
1/4 tsp Kosher salt
1/2 cup All-purpose flour
1/4 cup Butter melted
cake
2 cups All-purpose flour
2 tsp baking powder
1/2 tsp Kosher salt
1/4 cup Butter, room temperature
3/4 cup Granule sugar
1 Big egg
1 tsp Vanilla extract
1/2 cup milk
2 cups Fresh Blueberries *Please see the notes
Clam Topping: In a medium bowl, mix the sugar, cinnamon, salt, flour and melted butter. Save it while you’re making the cake dough. Cake: Preheat oven to 375°F. Coat the 9×9 inch baking pan with non-stick spray and set aside. In a large bowl, whisk together the flour, baking powder and salt. Please put it aside. In a bowl of a stand mixer with paddle attachment, mix butter, sugar, eggs and vanilla at medium speed for 2 minutes until smooth, then rubbing the sides of the bowl as needed. Lower the mixer and alternately add the flour mixture and milk to the mixer, starting with the flour mixture and stirring until combined. Do not overmix. Stir in the blueberries and spread the batter in the prepared pan. Take the reserved crumb toppings and tear apart with your fingers until they are small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40-45 minutes until golden brown, then set in the center. Serve warm or at room temperature.
Note
You can also use frozen blueberries in this recipe if you like. Thaw and dry the blueberries before mixing them in the batter.
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