This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts!
A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next.
This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch.
What Makes This Homemade Blueberry Buckle So Special
- Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch.
- Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy.
- Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season.
- Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert.
Ingredients You’ll Need
The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post.
For the Crumb Topping
- Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor.
- Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe.
- Flour – All-purpose flour works best here.
- Butter – Salted or unsalted butter, melted in the microwave.
For the Cake
- Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results.
- Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes.
- Egg and Vanilla – The egg can also be at room temperature.
- Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins.
- Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).
Can I Use Frozen Blueberries?
Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter.
How to Make a Blueberry Buckle (Step-By-Step)
This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe.
- Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping.
- Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined.
- Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan.
- Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter.
- Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature.
Baking Tips and Variations
- Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake.
- Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet.
- Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries.
Frequently Asked Questions
They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping.
The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping.
How to Store a Blueberry Buckle
- Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge.
- Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving.
- Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve.
Print
Description
This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries!
Crumb Topping
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries *see note
- Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter.
- Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary.
- With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix.
- Stir in the blueberries and spread the batter into the prepared pan.
- Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles.
- Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center.
- Serve warm or at room temperature.
Notes
- You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter.
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