Blueberry Buckle

Favorite Summer RecipesBakingBlueberryCake

Blueberry buckle recipe, an old-fashioned single layered cake, peppered with blueberries, and topped with a streusel topping.

Photography Credit: Elise Bauer

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.

3 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.

4 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.

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

6 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.

7 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

Showing 4 of 53 Comments / Reviews

  • hannah

    Can i eliminate the crumble or will thr cake not be sweet and/or pretty enough?

  • carolyn

    I always add 1/4 cup more of milk, 1 tea of vanilla & the zest of a lemon adds more flavor. I bake my buckle for only 35 minutes in a buttered 9 x 13 glass cake pan. I also drizzle a glaze over cake while it’s still hot :-)

  • Liss

    I cannot count how many times I have made this recipe. It’s outrageously delicious. This is how we found out that our dog is absolutely crazy about blueberries – especially in this recipe. We cannot utter the words “blueberry buckle”, for he will perk up instantly and begin to have excited fits of prancing and lead us to the kitchen.

  • Arianne

    Thank you so much for the recipe! My mom has been craving for this and I am so glad that I made it so well in my 1st attempt. I am frim the Philippines and I used the blueberry pie filling since it is the only option in our area. May I know if I can substitute the blueberry with any tropical fruit such as pineapple or mangoes? Thanks again.

  • Matthew

    I tried this one last night. The cake itself came out perfect, but the crust seemed to have gone wrong. It had become a very tough, fused together, sugary dome that I could not cut through even with my sharpest knife (at least not without demolishing the softer cake underneath). I could lift the crust more or less as a whole. I tried a bite, but it was too hard for my taste to enjoy it.

    I baked for 1 hour and 10 minutes, because the fork did not come out clean enough to my judgment. I assume this is not how the crust is supposed to come out. The appearance was okay, reasonably close to the pictures; it was definitely not burned. What may have caused this?

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