Jump to Recipe
A classic BlueberryBucklerecipe loaded withfresh blueberriesbaked in a soft cake and topped with a sweet and crunchcrumbtopping. A favorite any-time cake, you can serve it for breakfast,brunch,dessert, or as an afternoon snack cake.
Today it’s all about this easybucklerecipe withfresh blueberries! This is a greatcoffee cakerecipe, or you can serve it fordessert. Plus, it’s so easy to make.
I usefresh blueberriesin this recipe, but, yes, you can usefrozen blueberries, too. Frozen are great when it’s not summer because you don’t want to wait for in-seasonberriesto make this easy blueberrybuckle.
Table of Contents
What is abuckle?
It’s similar to otherfruit dessertslikecrisps, crumbles, andcobblers,but it’s more like a cake. With the other kinds, the fruit is the main ingredient with a topping. Abucklehas more batter than theberriesare folded into. I top mine with a simplebrown sugarcrumbtopping for the perfect finish.
Is streusel the same as a crumble?
Crumble and streusel are often used interchangeably. They use flour, sugar, and butter to create a sweet crumb topping. If you love crumbles then this Peach Crumble is worth trying!
I love it because it’s great for any occasion – serve it with a scoop ofvanillaice cream fordessertor with acup of coffeefor breakfast. Or, sneak a piece for an afternoon snack – I won’t tell!
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Softened unsaltedbutter
- Lemon juice
- Granulated sugar
- Largeegg
- Milk
- Fresh orfrozen blueberries
- Crumbtopping: Granulated sugar, all-purpose flour, groundcinnamon,salt, and room temperaturebutter
Tip:Leave theeggand milk out at room temperature before you make the cake. Room temperature ingredients mix easier so you don’t overwork thecake batter, which makes a more tender and delicious cake.
How to Make a BlueberryBuckle
You can use an 8 or 9″ square cakepanfor this recipe.Butterand flour it before making the batter. Whisk the flour,baking powder, andsaltin a mixing bowl.
In alarge bowl, beat thebutterand lemon juice and then beat in the sugar. Mix until thebutteris creamy.
Add theeggand beat well to combine. Add theflour mixtureand milk alternately and beat to combine.
Foldin the blueberries. Spread the batter into the preparedbakingdish.
For the topping, whisk sugar, flour,cinnamon, andsaltin a bowl. Cut thebutterinto the mixture until it’s crumbly.
Sprinklethe topping over thecake batterin thepan.
Bakethebucklefor 40 to 45 minutes at 350°F. The cake is done when atoothpickcomes out clean.
Optional Toppings
This blueberrybuckleis delicious just as it is, but you can add a topping if you want to serve it fordessert.
- Drizzle blueberry sauce over the top.
- Add a scoop of ice cream
- Serve it with adollopofwhipped cream
FAQs
How do you keep blueberries from sinking in a cake?
Toss the blueberries in a few tablespoons of flour before folding them into the batter. The flour helps theberriesstick in the cake batter as it bakes so they don’t sink to the bottom.
Do you need to thaw frozenberriesbefore adding them to the batter?
No, you canfoldthefrozen blueberriesinto the batter. No need to thaw them first!
How to store Blueberry Buckle
Keep thebucklecovered with plastic wrap and it will keep for two to three days at room temperature. Or, you can store it in the refrigerator. Bring it to room temperature before serving.
How to freeze it.
You can freeze it for up to two months. Let it cool completely, wrap it tightly with plastic wrap, place in a freezer safe bag freeze. It will keep for up to 1 month in the freezer. To thaw, leave it at room temperature.
I hope you try this blueberrybucklecake soon! It’s a wonderful way to use freshberriesand it’s so easy you can make it in no time. Enjoy!
More Blueberry Recipes
- Blueberry Bread Recipe
- EasyBlueberry MuffinRecipe
- Braided Sweet Bread with Blueberries
Easy Blueberry Buckle Recipe
Rosemary Molloy
A classic BlueberryBucklerecipe loaded withfresh blueberriesbaked in a soft cake and topped with a sweet and crunchcrumbtopping. A favorite any-time cake, you can serve it for breakfast,brunch,dessert, or as an afternoon snack cake.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 351 kcal
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup butter (softened unsalted)
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ½ cup milk (whole room temperature)
- 2 cups blueberries (tossed with 2 teaspoons all purpose flour)
CRUMB TOPPING
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- ½ teaspoon cinnamon
- 1 pinch salt
- ¼ cup butter (unsalted or salted room temperature)
Instructions
Pre-heat oven to 350F. Grease and flour an 8 or 9 inch square cake pan.
FOR THE BLUEBERRY BUCKLE
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl beat together the butter and lemon juice, add the sugar and beat until creamy about 2-3 minutes. Add the egg and beat to combine. Alternately add the dry ingredients with the milk. Beat to combine. Fold in the blueberries.
Spread the batter evenly in the pan. Sprinkle with the crumb topping. Bake 40-45 minutes or until toothpick comes out clean. Serve with blueberry sauce if desired for an extra burst of flavor! Enjoy.
FOR THE CRUMB TOPPING
In a medium bowl whisk together the sugar, flour, cinnamon and salt, cut in the butter to form a crumbly mixture.
Notes
You can use fresh or frozen blueberries, do not thaw if frozen.
For room temperature ingredients remove from the fridge 45-60 minutes before using, depending on the temperature of your house.
Store the baked completely cooled buckle covered with plastic wrap and it will keep for two to three days at room temperature. Or, you can store it in the refrigerator. Bring it to room temperature before serving.
You can freeze it for up to two months. Let it cool completely, wrap it tightly with plastic wrap, place in a freezer safe bag freeze. It will keep for up to 1 month in the freezer. To thaw, leave it at room temperature.
Nutrition
Calories: 351kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 259mgPotassium: 93mgFiber: 2gSugar: 32gVitamin A: 385IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Keyword blueberry buckle, blueberry buckle recipe, blueberry cake
Tried this recipe?Let us know how it was!
Pin
Share
