Soft and Sweet Blueberry Buckle Recipe
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Blueberry buckle is a soft, tender cake packed with sweet blueberries and topped with a golden, buttery crumble that adds just the right amount of texture. It’s a feel-good bake that works for breakfast, brunch, or dessert and fills the kitchen with that sweet, comforting smell everyone loves.
I’ve made plenty of breakfast treats like cheese danish and cinnamon rolls, but this one is something I come back to again and again. It got its quirky name from what happens to the cake while in the oven. The berries and streusel topping sinks or “buckles” as the treat bakes, which creates its characteristic uneven surface which is also referred to as the “buckling effect”.
It’s simple to throw together with ingredients I usually have on hand, and it always comes out light, fluffy, and full of flavor. Whether we’re having it with morning coffee or sneaking a slice after dinner, it never lasts long in my house! I think you’ll love it too.
Why You’ll Love This Recipe
- Made with real food ingredients
- Super simple to make
- Freshly baked comfort: Soft, flavorful, and never dry
- Feeds a group: One batch is generous enough for a full family breakfast or sharing with guests at your next get-together.
- Great any time of year: Easy enough to make on a regular day, but special enough to serve at brunch or give as a homemade gift (without the ice cream, of course!).
How to Make Blueberry Buckle
With just 10 minutes of hands-on prep, you’ll have this blueberry buckle in under an hour. Start by making the brown sugar crumb topping, then mix a simple batter, gently stir in the berries, and layer everything into your pan before baking. It uses 10 basic ingredients, a few of which are shared between the topping and the cake.
For exact measurements and step-by-step instructions, scroll down to the printable recipe card at the bottom of this post.
Ingredients You Need
For the streusel topping:
- Flour: Make sure to measure it lightly with a spoon so the topping doesn’t end up too heavy.
- Brown sugar: Adds that sweet, slightly caramel flavor. Light or dark both work.
- Butter: Soft butter is key here. It helps everything come together into that perfect crumbly mix.
For the cake:
- Flour and baking powder: Give the cake its shape and help it rise just right.
- Salt
- Butter: I use unsalted since we’re already adding salt.
- Granulated sugar
- Eggs
- Vanilla
- Milk: Whole milk gives the best texture. I don’t recommend low-fat since it can make the cake feel dry.
- Blueberries: Fresh berries are great, but frozen ones work too. Don’t thaw them before adding. The batter might turn a little purple, but the flavor stays just as good.
Step-By-Step Instructions
This blueberry buckle comes together with just a few easy steps. From the buttery crumble on top to the soft, berry-filled cake underneath, every layer is simple to make and full of flavor.
Step 1: Get the topping ready
Start by preheating your oven to 375 F and lightly greasing an 8×8-inch baking dish.
To make the topping, stir the flour and sugar together in a small bowl, then work in the butter using a fork until the mixture forms soft, crumbly clumps. Place it in the fridge to chill while you move on to the cake.
Step 2: Mix the batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy. This should take about 2 minutes with a hand mixer or stand mixer.
Add the eggs one at a time, then mix in the vanilla. Scrape the bowl as needed to keep everything well blended. Slowly add the dry ingredients, alternating with the milk. Mix in a third of the flour, then half the milk, and repeat until everything is combined. Stop mixing as soon as the batter comes together. Gently fold in 1 cup of blueberries.
Step 3: Bake
Spoon the batter into your prepared dish and smooth the top. Sprinkle the chilled crumb topping evenly over the batter, then scatter the rest of the blueberries on top.
Bake for 40 to 45 minutes, or until the top is golden and a toothpick poked in the center comes out clean. Let the cake cool in the pan for 15 minutes before slicing and serving.
Substitutions
- All-purpose flour (topping): Oat flour or whole wheat flour can be used in place.
- Brown sugar: White sugar works just fine.
- Flour for the cake: Cake flour is a great alternative.
- Baking powder: You can make your own by combining 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice for every teaspoon needed.
- Granulated sugar: Brown sugar, coconut sugar, or maple sugar are all good replacements.
- Vanilla extract: Try almond extract.
- Milk: Any type of milk will work, including non-dairy options or buttermilk.
Expert Tips
- Start with room-temp ingredients: Let your butter, eggs, and milk sit out before baking. They blend better and help create a soft, even texture. Just remember, the butter for the topping should stay cold.
- Line the pan: Greasing works, but parchment paper makes cleanup easier and helps lift the cake out cleanly.
- Lightly coat the berries in flour: This step is optional, but it may help keep the blueberries from sinking to the bottom while the cake bakes.
- Mix gently: Once the dry ingredients are added, stir only until combined. Mixing too much can make the cake dense or chewy.
- Let it cool: Give the cake time to rest after baking. This helps it set and keeps the slices from crumbling.
- Play with toppings: Finish the cake with a dusting of powdered sugar, a drizzle of glaze, or a spoonful of whipped cream. I photographed it here with vanilla bean ice cream. YUM!
How to Store This Recipe
Let the cake cool completely before storing. You can wrap it tightly in plastic or place it in an airtight container. It will stay fresh at room temperature for up to 2 days, or in the fridge for up to 5 days.
To freeze, wrap individual slices in plastic wrap and then in foil. They’ll keep well for up to 1 month. When you’re ready to eat, just let a slice sit at room temperature for 1 to 2 hours to thaw.
What to Serve with Blueberry Buckle
Serve the cake with a dusting of powdered sugar, a drizzle of glaze, or a spoonful of whipped cream. Blueberry buckle pairs perfectly with a hot cup of coffee, a creamy latte, or chilled cold brew for that cozy café vibe at home.
If you’re putting together a brunch, it goes great with fresh fruit, yogurt parfaits, or savory sides like scrambled eggs or cheese and onion quiche slices.
More Easy Breakfast Recipes To Try
- Lemon blueberry pound cake
- 4-ingredient banana bread
- Breakfast sausage
- No-milk waffles
- Breakfast biscuits
Classic Blueberry Buckle Recipe
Ingredients
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup butter softened
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh blueberries divided
Instructions
- Start by preheating your oven to 375 °F and lightly greasing an 8×8-inch baking dish.
- To make the topping, stir the flour and sugar together in a small bowl, then work in the butter using a fork until the mixture forms soft, crumbly clumps. Place it in the fridge to chill while you move on to the cake.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. This should take about 2 minutes with a hand mixer or stand mixer.
- Add the eggs one at a time, then mix in the vanilla. Scrape the bowl as needed to keep everything well blended. Slowly add the dry ingredients, alternating with the milk. Mix in a third of the flour, then half the milk, and repeat until everything is combined. Stop mixing as soon as the batter comes together. Gently fold in 1 cup of blueberries.
- Spoon the batter into your prepared dish and smooth the top. Sprinkle the chilled crumb topping evenly over the batter, then scatter the rest of the blueberries on top.
- Bake for 40 to 45 minutes, or until the top is golden and a toothpick poked in the center comes out clean. Let the cake cool in the pan for 15 minutes before slicing and serving.
Video
Notes
- Let your butter, eggs, and milk sit out before baking. They blend better and help create a soft, even texture. Just remember, the butter for the topping should stay cold.
- Greasing works, but parchment paper makes cleanup easier and helps lift the cake out cleanly.
- Once the dry ingredients are added, stir only until combined. Mixing too much can make the cake dense or chewy.
- Give the cake time to rest and settle after baking.
