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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).
Came out dry and not that high. Wouldn’t make again.
It was a big hit with my large family. Nice, easy recipe. Delicious!
Loved it! Easy and delicious.
Can i eliminate the crumble or will thr cake not be sweet and/or pretty enough?
Hi Hannah, well, personally I think the crumble makes the cake. But you could easily make it without it.
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 :-)
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.
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.
Hi Arianne, I haven’t tried making it with tropical fruit. For some reason I don’t think they would work as well. But if you try it, please let us know how it turns out for you! I recommend trying it with pineapple. I know that cooks up well in baked goods.
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?
Hi Matthew, great question, I have no idea! You might cut back on the sugar and increase the flour amount the next time. Sugar is what will fuse together and harden.
Update: I tried it once more with a different topping recipe from Martha Stewart (Mrs. Kostyra’s Streusel Topping) and this worked out perfect for me. The ratios are quite different from above. If the topping does not come out so nice for you, you may want to try the following:
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
I converted these to the following metric amounts:
125 grams all-purpose flour
85 grams unsalted butter
50 grams packed light-brown sugar
This was so sweet of you, matthew. Thank you.
Elise, love your site and I’ve never commented before but this blueberry buckle was so good I had to say something. This is possibly the best thing I have ever baked – it came out picture perfect and tastes delicious. As you said, what’s not to like about a giant blueberry muffin? Thanks for all the great recipes.
You’re welcome Lisa. I’m so glad you liked the recipe!
Broke the rules on this one: used brown sugar, a too big pan, and way more berries (including raspberries) than the recipe called for. The results: UGLY with a capital U but also Delicious with a capital D! Great recipe!
This is the EXACT recipe I have from my mom! She made this cake all the time when I was a kid, some thirty years ago! She got it from her sister, so I never knew where the recipe originated. Thanks for sharing this recipe!
This was wonderful! Would it work to make another and freeze it? I still have 3 pints of blueberries :) Thanks.
Hi Mary, I think it would freeze well.
We still have over ten pounds of Blue Berries in the freezer will soon be freezing more, pies, buckle, muffins, pancakes, and my morning oatmeal look out here they come.
I make something similar but substitute buttermilk for milk….nice tang and moisture.
I have made this recipe 3 times, it is excellent.
I’m so glad you like it Barb!
This Blueberry Buckle was a hit. I took it to the office today and everyone raved about it. It looked beautiful and it cut just perfectly! It was an easy recipe that was a showstopper! I will definitely make it again! Wonderful recipe!
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.
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.
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!