This classic Blueberry Buckle recipe combines a moist blueberry studded cake with a crunchy cinnamon streusel topping for a perfectly delicious dessert. It’s easy to make and always a hit!
This Blueberry Buckle is my absolute favorite blueberry recipe. It has the moist crumb and light texture of a coffee cake but with the delicious flavor of juicy blueberries added in to make it even more amazing.
And then there is the crunchy streusel topping. Who doesn’t love that?
This recipe gets made several times every summer during fresh blueberry season. And when I crave it throughout the rest of the year, I love that I can make it with frozen blueberries.
Why is it called Blueberry Buckle?
The first time I heard of a buckle cake, I was intrigued and curious about the name. Turns out it is called a buckle because as the cake bakes, the batter rises and pushes up on the topping which makes it “buckle”.
What is the difference between a buckle and a coffee cake?
Technically, a coffee cake traditionally is made without fruit and may or may not be topped with streusel. A buckle, on the other hand, always has fruit and a streusel topping.
But overall, they are quite similar and I have no problem if someone wants to refer to this as blueberry coffee cake.
Watch Video: Learn how to make this recipe
Ingredients for Blueberry Buckle
- Baking Powder
- Brown Sugar
How to Make this Blueberry Buckle
STEP ONE: Cream together the sugar, butter and egg.
STEP TWO: Add the flour, baking powder and salt, alternating with milk. Mix just until combined. (The batter will be thick and stiff.)
STEP THREE: Gently fold in the blueberries. This can be a little tricky because of the thick batter, but take your time and it should be okay.
STEP FOUR: Pour the batter into a greased 9in square or similar sized baking dish.
STEP FIVE: Make the topping by combining the brown sugar, flour and cinnamon with the softened butter until crumbly. A fork or pastry cutter makes this easier! Sprinkle the topping evenly over the cake batter.
STEP SIX: Bake at 350º for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Frequently Asked Questions
What is softened butter?
Softened butter is still slightly firm but soft enough that your fingertip will leave a slight impression if you gently push on it.
Generally, you want to get the butter out of the fridge about 30 to 60 minutes before making this recipe. However, if you forget, you can also speed up the process by cutting the butter into small pieces or speed things up even more by using this microwave butter softening tip.
Can I use frozen blueberries?
Yes! They will work just as well as fresh ones although the color may “bleed” into the batter a little when you mix them in. You may also find that you need to bake the cake a bit longer as well.
Related: How to Freeze Blueberries – a step by step tutorial
What pan should I use to bake this? Glass or metal?
Generally, metal pans work best for baking cakes and that is what will get you the best results with this recipe. However, if you prefer to use glass, there are a couple of things that will help you get the best results.
- Try lowering the oven temperature by 25º.
- You also will likely need to bake the Blueberry Buckle an additional 10 minutes or so.
- You can also try covering the cake with foil after it has baked 30 minutes and then continue baking it covered with the foil. This has helped me get decent results in the past.
Can I freeze this recipe?
Yes, this cake freezes really well! Just cool it thoroughly before freezing.
More Easy Desserts You’ll Love
- Best Ever Chocolate Cake (no eggs, no butter, no milk)
- Super Moist Strawberry Yogurt Cake
- Apple Dump Cake (from scratch!)
- Easy Apple Dumpling Dessert
- No Bake Pumpkin Cheesecakes
- Pumpkin Crunch Cake (from scratch!)
- Super Moist Gingerbread Cake with Caramel Icing
Classic Blueberry Buckle
- 3/4 cup white sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 2/3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups blueberries, fresh or frozen (see Notes)
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 cup butter, softened
For the Cake
- Cream together the sugar, butter and egg.
- Add the flour, baking powder and salt, alternating with the milk. Mix just until combined. Batter will be thick.
- Gently fold in the blueberries. This can be a little tricky because of the thick batter, but if you take your time it shouldn't be too difficult.
- Pour the batter into a greased 9 in. or similar sized baking dish. (A metal pan is preferred. If using glass, see Notes below.)
For the Topping
- Combine all four ingredients until crumbly. Using a fork or pastry cutter makes this easier. Sprinkle evenly over the top of hte cake batter.
- Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy warm or cold. Can be served with ice cream, milk or whipped cream.
- FROZEN BLUEBERRIES: If using frozen blueberries, the cake may take a bit longer to bake.
- GLASS BAKING DISH: If you bake this in a glass baking dish, you may have trouble with the edges of the cake getting overbaked by the time the middle is done. Two things that can help this are to lower your oven temperature by 25º and baking it an additional 10 minutes if needed. You can also try covering the cake with foil after about 30 minutes. This sometimes can help keep the hit in the pan and get the center to bake more quickly.
- FREEZING: This cake freezes really well. Just cool it completely before doing so.
How to make this recipe for highness altitude, please.
I’m sorry, but I don’t have any experience with high altitude baking. I did a Google search though and found this article and thought it might be helpful.