Blueberry Buckle

Favorite SummerBakingBlueberryCake

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.)

Ingredients

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

Method

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

62 Comments / Reviews

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Did you make it? Rate it!

  1. Tommy Hastings

    Well, not being a “baker” I’m very impressed. It is absolutely delicious. I eat blueberries all the time for their anti oxidant quality. What a great way have blueberries. My wife and friends love it. Great recipe! Thank you.

    xxxxxyyyyy

  2. E Penicaro

    Years ago I had blueberry buckle. I loved it.
    The batter for this recipe (I double checked it after putting it in oven) turned out stiff as cookie dough or biscuit dough, too dense to stir in blueberries, even after adding the flour.
    I’m thinking there was something missing, or needed 2 eggs and more milk, I don’t know. I’m sorry, because I love old family recipes. I’m 70 and love them even more now. If you can, please reply to me with a solution to the problem I faced with this batter. I’m taking it out of the oven now. It has been in oven too long. Thank you.

    Show Replies (1)
  3. Cynthia Bradley

    My Mom made this since I was a child. We always had warm homeade lemon sauce drizzled over each piece. She also served it warm and not hot. The only difference was the amount of blueberries. Need a quart for this size buckle. It is absolutely delicious. Thanks for sharing. Always been my favorite. Especially in Blueberry season. We live in Maine. I just got blueberries given to me today. Just picked. Made a pie this time. It’s all delicious.

  4. Mike

    can this be frozen? If so, should it be frozen before baking or after? If it can be, what would be the baking/reheating times/temps? thanks!

  5. RossTW

    I make this often, especially in the colder stretches of winter and spring with blueberries frozen from the summer. A great recipe! Very reliable, and people seem to really enjoy it. Definitely my go-to for blueberries.

    I’ve made a few alterations over the years: bit more milk (3/4 instead of 1/2) and a teaspoon of pure vanilla extract. For the topping, half brown/half regular sugar. I also leave out the cinnamon (personal taste).

    xxxxxyyyyy

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