Blueberry Buckle

Hanging out with my dad is like living in a test kitchen. Dad’s baking experiments are the bane of anyone’s low carb diet. One must have formidable willpower to resist his creations, and fortunately for my taste buds, I don’t. This morning we baked a blueberry buckle, the recipe of which was retrieved from an aging newspaper clipping, cut years ago. (When I say “we”, my participation included observing the ingredients the night before, sleeping in this morning, and photographing and documenting the results.) What is a buckle you might ask? According to the recipe, a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake. It in fact tastes much like our family favorite apple coffee cake, but with blueberries instead, like one giant blueberry muffin. Delicious.

Blueberry Buckle Recipe

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Makes one cake.

Ingredients

Cake ingredients:

  • 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 pint blueberries

Topping ingredients:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup sifted all purpose flour
  • 1/2 teaspoon cinnamon

Method

1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream 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 beries 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.

3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

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. Serve with whipped cream.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Pinterest

According to the clipping the recipe is originally from Lee Bailey's Country Desserts.

blueberry-buckle-2.jpg

39 Comments

  1. 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.

  2. 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.

  3. 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!

  4. Fred Swanson

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

  5. kamylyon

    Oh man, this is the best.cake.ever.

    I make it for myself for my birthday every couple of years and could eat the entire thing by myself!

  6. Julia

    This is the first time I’ve ever seen a post about blueberry buckle – it’s one of my favorite parts of summer. My mom makes it from a recipe from HER childhood – it is goodness and memories and warmth. Beautiful picture!

  7. Gwen

    Hi, Elise. My father in law used to make this for us when we would visit. So good, in fact, my son requested the recipe when he went off to college, and now I make it whenever he comes home to visit…it’s our breakfast cake, our sneak in and snack cake & middle of the night cake!!! We recently moved cross country & haven’t yet found my notebook of family recipes. He’s coming home for Turkey Day, so I am so glad to have found the recipe. Yummmmm

  8. Cathy

    I make this all the time and everyone loves it. It’s also good with raspberries or blackberries.

  9. Chloe

    I just made this with some Frozen Blueberries last night and it is a big hit!

    I am definitely coming back for another recipe soon! :)

  10. jgsearls

    Blueberry Boy Bait.

    It’s like a buckle but not quite. The mother of one of my dad’s co-workers, Mrs. Aglio, used to make this when we were growing up … we loved going to visit Mrs. Aglio!

    This recipe from Yankee Magazine.
    http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=177

    In Colonial New England, it was said that a woman who made this cake could find herself a man, thus the epithet. Serve warm or cold, for dessert or breakfast. Try it with fresh cream.

    2 cups flour
    1-1/2 cups sugar [you can use as little as 1]
    2 teaspoons baking powder
    pinch of salt
    2/3 cup vegetable oil
    1 cup milk
    2 eggs
    2 to 3 cups blueberries, fresh or frozen
    1 cup (or less) sugar [you can use as little as 2 or 3 tablespoons]
    1 teaspoon cinnamon

    Preheat oven to 350 degrees F. In a medium bowl mix the first 7 ingredients with an electric mixer for 3 minutes. Pour the mixture into a greased and floured 9×13-inch baking pan. Arrange the blueberries on top, then mix together the sugar and cinnamon and sprinkle evenly over the batter. Bake 50 minutes.

  11. Phil

    Good cake, I suggest 3/8 cup butter (3/4 stick) instead of 1/4 cup butter (1/2 stick) simply to add moisture. Also, I cooked 58 minutes and the topping was slightly burnt. I suggest either adding the topping 5 minutes into the cooking or cooking for a shorter period (which will also retain moisture). I attempted cooking for only 55 minutes and it was excellent chilled with a cold whipped topping or strawberry syrup. Enjoy!

  12. Manuel

    This recipe sounds ok, but the way I have made a buckle is slightly different. The recipe I use is a modified version of one from culinary school. It’s a close version of your batter poured in a 9×9 pan, mixed berries poured over that and a crumble topping. The topping is flour, sugar, brown sugar and butter, mixed like biscuits. It is amazing hot with some ice cream.

  13. Jennifer Corwin

    This buckle is verry good but here’s a good way to make it sugar free

    Cake ingredients:
    2 cups and 1-2 tbsp of sifted, all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup of butter
    1/3 cup of splenda
    1 lg egg
    1/2 cup of milk
    1 pint of blueberries

    topping ingredients:
    1/2 cup of butter
    1/2 cup of splenda (or until crumbly)
    2/3 cup sifted all purpose flour
    1/2 teaspoon cinnamon

    (cook the same way)

  14. Blueberry gal

    Can this batter be used in a muffin pan? I rather make muffins than a cake.

  15. Susan

    I am dying to try the blueberry buckle, but only have a 9″ springform pan. Will it work in that, or will it be too flat? I’ll probably have to reduce the cooking time, too, right? Thanks!

  16. Martha Michalek

    I made this recipe this morning. I have memories of Mom making blueberry buckle for us as kids and enjoying it. I don’t have her recipies, so finding this when looking for recipies to make with the blueberries we picked, was great.
    It is as good as I remember. No whipped cream necessary. I only had a 10″ springform pan so I used 1 & 1/2 times the recipie. It worked well. Thank you so very much for sharing this recipie.

  17. Magnolia

    Excellent cake

  18. Tubby

    I love this recipe. I make it every week and eat the whole thing myself. Sometimes after making another cake I think about sharing it with the old neighbor across the street… but every time I finish it off before I can get out the door. Maybe I should rethink my priorities… hmmm. Oops gotta go the timer just went off.

  19. Sarah

    This is the first thing I’ve made from this site that has been disappointing. The cake was dry and tasteless, and I even took it out after only 50 minutes because I was concerned about it drying out. If it weren’t for the blueberries and streusel it wouldn’t be edible. I would suggest the Blueberry Cake recipe instead, it’s far better and uses basically the same ingredients.

    That’s weird, this is one of our favorite recipes. We make it all the time in blueberry season. ~Elise

  20. Hotfootsue

    Another winner for recipe box. DH asked for more berries in next one, suppose it would only make this buckle even better! Baked a bit larger than I expected, felt a wee bit guilty making it just for us, ’til we tasted it. Plenty enough for guests or take along to an event. Yes, spring-form pan is a must, makes a lovely presentation, wouldn’t want to hide the beautiful berry edges on this one. Thank you kindly for this yummy recipe.

  21. Jeanine

    Made this tonight–it was very good! I had thought perhaps I had done something wrong since the batter was so stiff I had difficulty folding the blueberries in, but it all came right after cooking. Mine needed the 10 extra minutes, after which we ate almost the whole thing before it cooled off.

  22. Elise (a different one)

    My grandmother discovered this recipe in a newspaper years ago and started making it. I have always loved it. Now I am glad to have the recipe so I can make it for her, as she doesn’t bake much anymore. Thanks!

  23. Barb

    Thanks to Manuel for the sugar free version! As a diabetic I always love the diabetic-friendly/sugar-free versions! I make the sugar-full version for the family – they ate the whole thing in one night!

  24. Helena

    I made this for our 4th of July BBQ dinner and it was so great and so moist! Everyone loved it and it was GONE by the end of the dinner ;) I have not baked in about a year and a half due to illness and this was my first attempt….thanks for helping me make a flawless treat for the first time in a while! I will make this over and over again :)

  25. Jen

    I made your Blueberry Buckle today. Well mine was a Blueberry Unbuckle, lol. It didn’t fall as much is I thought it would. I haven’t tried it yet, I’m saving it for dinner with my parents tomorrow night. I know if will be a hit they love anything I bake and only somethings the things I cook, lol.

  26. AnnieBee

    Wow, just made this for dessert tonight, and it is soooo good! Light, moist and delicious. I bake alot, and my DH even was wowed by it. I made it in a 9″ springform as I don’t have an 8″, and baked it for 50 mins, came out PERFECT. Thanks!

  27. Cj

    Should I mix after adding the flour and milk? before adding the blueberry?

    Yes, the batter should be mixed until smooth before adding the blueberries. ~Elise

  28. Dorrian

    Blueberry Buckle…. My mother has been making them since I was a teen and she got the recipe from Yankee, I think. Now that I live in Indiana and am almost forty, I don’t get them quite as often. Maybe I’ll try a hand at it, though it won’t be dainty like yours–after all, my mother’s buckles were always huge and rectangular! :D

  29. Steph

    So the cake was good on day 1 but better on day two and best on day 3!

  30. Meg

    I used to go to a cafe where they made this cake – they simply called it “blueberry cake”. Years later I went to the cafe after moving out of the area only to find out that they didn’t serve the cake anymore! I was so sad. So you can imagine how excited I was finding this recipe. I tried about a month ago and I brought it to my work and boy it went so fast that it was unbelievable! It was soooo good and everybody loved it. I reduced the sugar amount to less than 1/2 cup, also used soy milk instead. I am not a baking person(yet) so I didn’t have the springform pan so I used a loaf pan. It came out moist and delicious.

    Thank you so much for the great recipe!

  31. Megs

    I just made this yesterday to bring for dinner at my in laws. I loved it so much and it tasted so darn good that I had to make another one today to have around the house for me. Used frozen blueberries and I don’t think you’d ever be able to tell. Thanks for the wonderful recipes. I have yet to be disappointed with one of yours!

  32. K.d.

    I made this recipe today as dessert after dinner at a friend’s house. The batter was thick and lovely and the end result was delicious! I only had a 7 inch springform pan but it came out fine.

    I’m surprised there’s any left over. Thank you for the recipe!

  33. Neena Johnson

    Hi, I have not made this recipe yet. I was wondering, approximately how many people will it serve?

    6-8, depending on how big you cut your pieces, or wanting enough for people to have seconds. ~Elise

  34. carol

    I’ve been making this buckle for the past 10 years, I’ve always added 1/2 tea of vanilla to batter. I also found if I use 1/2 flour and 1/2 cake flour it makes for a very light cake. After buckle is out of the oven I mix 1/2 cup of powdered sugar, 1/4 tea of vanilla and 2-3 tea of hot water and drizzel over warm cake :-)

  35. Lydia T

    I’m sitting here in my apron, and have just put this in the oven! I can’t wait to see how it turns out!

  36. star

    The recipe looks great! But I was wondering could I use frozen blueberries for this recipe? Would I need to defrost and drain before adding to the batter? What other types of pans would be sufficient for this recipe (I don’t have springform pan)?

    Yes, you can use frozen blueberries, just defrost and drain them first. If you don’t have a spring form pan you might want to line a regular cake pan with parchment paper on the bottom, with handles extending over the sides so that you can easily lift the cake out of the pan. ~Elise

  37. Chin

    Found your recipe to be the easiest. Made it for a friend and it looked to beautiful to cut a piece for myself. I did change to 3/4 stick and added 1/2 tspn vanilla as suggested by carol and the cake looks moist. I baked it for 50 min with a 9″ springform pan. Thanks for the recipe!

  38. mwest

    I just made this not to long ago.. can I say omg. (I did the add vanilla, little more butter change to the recipe) this is sinful. I’m a photographer, so I took a bunch of pictures too.. (I had to give some away to neighbors, so I wouldn’t eat it all myself) lol. Great recipe.
    http://www.facebook.com/photo.php?fbid=221083574620498&set=a.221082774620578.56386.149237495138440&type=1&theater

  39. Ceecee13

    This buckle recipe was a huge hit with my family of fussy dessert eaters. So delicious, easy, and not too sweet. I used a 9′ springform, baked on convection for 55 minutes at 350. Perfectly moist, A++++, will make again and again.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong