Blueberry Buckle

Have you ever had blueberry buckle? Think blueberry muffin meets coffee cake and you’ll be somewhere in the vicinity of a blueberry buckle. It’s a blueberry cake with a dense batter and a streusel topping that “buckles” as the cake cooks.

My father, the baker in this family, first introduced me to blueberry buckles years ago, from an old newspaper recipe clipping. According to the clipping the recipe is originally from the now out-of-print, but highly regarded Lee Bailey’s Country Desserts. The recipe has long become on of our family favorites. I mean, who wouldn’t like a giant blueberry muffin coffee cake?

Blueberry Buckle

Updated from the recipe archive, first posted 2005!

Blueberry Buckle Recipe

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Makes 8 servings

Make sure your baking powder is fresh and still active. To test, put a teaspoon of baking powder in a small bowl. Sprinkle with a little warm water. If the baking powder is still good it will bubble up. (See The Difference Between Baking Soda and Baking Powder for more info.)



Cake ingredients:

  • 2 cups (260 g) all purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick, 57 g) unsalted butter, softened
  • 3/4 cup (150 g) sugar
  • 1 large egg
  • 1/2 cup (120 ml) milk
  • 1 pint (550 ml) blueberries

Topping ingredients:

  • 1/4 cup (57 g) unsalted butter, softened
  • 1/2 cup (100 g) sugar
  • 1/3 cup (45 g) all purpose flour
  • 1/2 teaspoon cinnamon


1 Preheat the oven to 375°F (190°C). Butter the inside of an 8-inch springform pan. Set aside.

2 Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl. Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

blueberry-buckle-method-1 blueberry-buckle-method-2

3 Combine ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture. Sprinkle this over the batter.

blueberry-buckle-method-3 blueberry-buckle-method-4

4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

5 When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

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Blueberry Buckle

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Showing 4 of 58 Comments

  • Reid

    Hi Elise,

    I made this last night and it was wonderful! Great with my after dinner and my morning coffee. I’m definitely going to make this again.

  • Kat

    Hi Elise,

    Both hubby & I love blueberries. Bought 10 pints of blueberries at the store yesterday because it was only 99 cents each. Just made your blueberry buckle this afternoon & couldn’t believe how easy it was for someone like me who is a disaster in the kitchen! It came out magnificent. Even hubby who don’t like muffin loves it! We didn’t let it cooled, it is so delicous warm! I think I’ll have it with vanilla ice cream after dinner tonight, yum, yum. Thank you for sharing this great recipe.

  • Cheryl A. Sharps

    Growing up (born/adopted from Korea in 1960), my mother (born 1918!) used to make this for me all the time. It was one of my all-time favorite recipes. Great to see both you and Lee Bailey have found it out, too, and have published it. I had just recently lost my recipe and was searching the internet for a copy, and yours fit the bill as to what I remembered my mom wrote down for me years ago. Great to find it! Thanks!

  • Fred Swanson

    This is an excellent recipe been using it since the 1970’s.

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