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Savor the comforting flavors of homemade goodness with irresistible Blueberry Buckle cake – a moist blueberry cake base bursting with juicy blueberries and topped with a buttery brown sugar crumbly streusel topping. This one bowl, old-fashioned dessert is sure to become a favorite.
Blueberry Buckle is similar to a dense Blueberry Coffee Cake but much lighter and cake-like. Be sure and try this Bisquick Coffee Cake too! Similar flavors but bursting with cinnamon and brown sugar.
Best Blueberry Buckle Recipe
Enjoy this blueberry buckle cake recipe year-round thanks to convenient frozen blueberries. No need to wait for those fresh summer blueberries! This moist, cake-like buckle cake is topped with a crunchy streusel with a hint of cinnamon and brown sugar.
It’s similar to a coffee cake but bursting with fresh berries and a lighter, more moist cake batter base. Enjoy as a breakfast treat, an afternoon snack, or serve it warm alongside a scoop of ice cream (blueberry or vanilla) for a delicious and decadent dessert option.
What Is Blueberry Buckle?
This easy blueberry buckle recipe is an American dessert consisting of a moist, cake-like buckle batter base studded with blueberries and topped with a sweet buttery streusel topping. The name ‘buckle’ comes from the way the cake buckles and sinks slightly as it bakes, creating a more rustic appearance. It’s typically served warm, but can also be served at room temperature, and is similar to coffee cake so it’s best enjoyed with a cup of coffee, tea, hot cocoa, afternoon snack, or as a breakfast or brunch treat, but of course it’s a delicious dessert option as well!
Ingredients Needed
Streusel Topping Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Ground Cinnamon
- Butter :Â I use salted butter for all baking recipes but unsalted butter can be used if that’s what you prefer – you may want to add a pinch of salt if using unsalted butter.
Blueberry Cake Batter Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Large Egg
- Whole Milk
- Butter :Â The recipe calls for the butter to be melted and cooled before adding it into the cake mixture.
- Vanilla Extract
- Frozen Blueberries :Â I love using frozen blueberries because then you don’t have to wait for blueberry season! Make this delicious blueberry recipe whenever you want. No need to thaw the blueberries beforehand, simply use them straight from the freezer.Â
How To Make Delicious Blueberry Buckle Cake (Printable Recipe Card)
Preheat the oven to 375 degrees F. Line a 9×9-inch square baking pan with parchment paper or spray lightly with nonstick cooking spray. Set aside.
Make The Streusel : In a medium bowl, whisk together the flour, brown sugar, and ground cinnamon until combined. Add in the sliced butter and use clean hands, a fork, or a pastry cutter to cut in the butter, until a crumbly mixture forms. Cover the bowl with plastic wrap, or a lid, and place it in the fridge while you prepare the cake batter.
Make The Blueberry Buckle Cake Batter : In a large bowl, whisk together the flour, granulated sugar, and baking powder until combined.
Add in the egg, milk, melted butter, and vanilla extract. Use a silicone mixing spatula to gently mix everything together until a lumpy batter forms and no flour pockets remain in the batter.
Gently mix in the frozen blueberries, making sure to not overmix and bleed the blueberry color into the batter.
Evenly spread the cake batter into the prepared pan. Remove the streusel from the fridge and evenly sprinkle it over top the cake batter.
Bake : Bake for 35-40 minutes or until the streusel is golden brown. You may want to loosely lay a piece of aluminum foil over the cake halfway through the bake time so the edges don’t burn.
Remove the cake from the oven and place it on a cooling rack. Allow the cake to cool for 10-15 minutes inside the pan, and then slice and serve the blueberry buckle cake warm or you can let it cool completely and serve it at room temperature.
Can I Use Fresh Blueberries Instead of Frozen Blueberries?
Yes you can. Simply use 1 cup fresh blueberries in place of the 1 cup of frozen blueberries that the recipe calls for.
How To Store Blueberry Buckle
Store the blueberry buckle cake in an airtight container, or cover the cake pan with plastic wrap or foil, at room temperature for up to 2 days. For longer storage, refrigerate the buckle for up to 5 days. Warm slices briefly in the microwave before eating leftovers (if wanted) or eat at room temperature. If the cake is stored in the fridge, I would definitely recommend warming it up before eating. The cake is best served warmed or at room temperature.
Serving Suggestions
Blueberry buckle can be eaten as is or try serving it warm alongside a scoop of vanilla ice cream for one of my family’s favorite desserts! The warm cake compliments the cool and creamy, vanilla ice cream perfectly.
You can also make a simple vanilla glaze by mixing powered sugar and heavy cream together until a pourable glaze forms. Drizzle that over the top of the cake or drizzle it over each slice before serving.
More Blueberry Desserts To Try
- Blueberry Dump Cake
- Lemon Blueberry Delight
- Lemon Blueberry Banana Bread
- Peach Blueberry Crisp
- Chocolate Covered Blueberry Clusters
- Easy Apple Blueberry Crumble
- Blueberry Muffin Recipe
Blueberry Buckle Cake
Ingredients
Streusel Topping
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- 3 tablespoons salted butter (softened and sliced thin)
Blueberry Buckle Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 large egg
- 2/3 cup whole milk
- 1/2 cup (1 stick) salted butter (melted & cooled, see notes)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (do not thaw)
Instructions
- Preheat the oven to 375 degrees F. Line a 9×9-inch square baking pan with parchment paper or spray lightly with nonstick cooking spray. Set aside.Â
- Make The Streusel : In a medium bowl, whisk together the flour, brown sugar, and ground cinnamon until combined. Add in the sliced butter and use clean hands, a fork, or a pastry cutter to cut in the butter, until a crumbly mixture forms.2/3 cup all-purpose flour, 1/2 cup packed light brown sugar, 1½ teaspoons ground cinnamon, 3 tablespoons salted butter
- Cover the bowl with plastic wrap, or a lid, and place it in the fridge while you prepare the cake batter.
- Make The Blueberry Buckle Cake Batter :Â In a large bowl, whisk together the flour, granulated sugar, and baking powder until combined.Â2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder
- Add in the egg, milk, melted butter, and vanilla extract. Use a silicone mixing spatula to gently mix everything together until a lumpy batter forms and no flour pockets remain in the batter.Â1 large egg, 2/3 cup whole milk, 1/2 cup (1 stick) salted butter, 1 teaspoon vanilla extract
- Gently mix in the frozen blueberries, making sure to not overmix and bleed the blueberry color into the batter.Â1 cup frozen blueberries
- Evenly spread the cake batter into the prepared pan. Remove the streusel from the fridge and evenly sprinkle it over top the cake batter.Â
- Bake :Â Bake for 35-40 minutes or until the streusel is golden brown. You may want to loosely lay a piece of aluminum foil over the cake halfway through the bake time so the edges don't burn.Â
- Remove the cake from the oven and place it on a cooling rack. Allow the cake to cool for 10-15 minutes inside the pan, and then slice and serve the blueberry buckle cake warm or you can let it cool completely and serve it at room temperature.Â
Nutrition
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