Blueberry Buckle

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.)

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


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.

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

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

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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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  • 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.

  • 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!

  • 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).


  • HoneyBunny20

    Came out dry and not that high. Wouldn’t make again.


  • Kathy

    It was a big hit with my large family. Nice, easy recipe. Delicious!


  • Cathy

    Loved it! Easy and delicious.


  • hannah

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

    • Elise Bauer

      Hi Hannah, well, personally I think the crumble makes the cake. But you could easily make it without it.

  • 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.

    • Elise Bauer

      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.

  • 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?

    • Elise Bauer

      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.

    • Matthew

      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

      • Mary Ann May

        This was so sweet of you, matthew. Thank you.

  • Lisa

    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.

    • Elise Bauer

      You’re welcome Lisa. I’m so glad you liked the recipe!

  • Jeanie

    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!

  • Rosie

    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!

  • Mary Alexandra Agner

    This was wonderful! Would it work to make another and freeze it? I still have 3 pints of blueberries :) Thanks.

  • Chad

    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.

  • Ann

    I make something similar but substitute buttermilk for milk….nice tang and moisture.

  • Barb Yant

    I have made this recipe 3 times, it is excellent.

  • Sheila

    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!


  • 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.

  • 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.

  • 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!

  • 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

  • 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 :-)

  • 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!

  • 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!

  • 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!

  • Steph

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

  • 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

  • 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!

  • 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 :)

  • 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!

  • 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.

  • 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.

  • 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

  • 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.

  • Magnolia

    Excellent cake

  • 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.

  • 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!

  • Blueberry gal

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

  • 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)

  • 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.

  • 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!

  • 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.

    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.

  • 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! :)

  • Cathy

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

  • 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

  • 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!

  • Fred Swanson

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

  • 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.

  • 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.