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A slice of blueberry buckle topped with a scoop of vanilla ice cream sits on a plate, with a spoon and extra cake in the background.

Classic Blueberry Buckle Recipe

Author: Jessica Haggard
This blueberry buckle is everything you want in a quick, cozy bake. It’s soft in the middle, loaded with sweet berries, and topped with a buttery crumble that adds the perfect crunch. Mix the topping, make the batter, layer it all in a pan, and pop it in the oven. In less than an hour, you’ll have a warm, homemade treat ready to enjoy.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 9 servings
Calories 392 kcal

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 8x8-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.
Serve: Top with a dusting of powdered sugar, vanilla ice cream, a drizzle of glaze, or a spoonful of whipped cream.
Store: Cool the cake fully before storing. Wrap it in plastic or keep it in an airtight container. It stays fresh for 2 days at room temp or up to 5 days in the fridge. For freezing, wrap slices in plastic, then foil. They’ll keep for up to a month. To serve, let a slice thaw at room temperature for 1 to 2 hours.

Nutrition

Calories: 392kcalCarbohydrates: 54gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 365mgPotassium: 120mgFiber: 2gSugar: 27gVitamin A: 572IUVitamin C: 3mgCalcium: 87mgIron: 2mg
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