Oh, this Blueberry Buckle Recipe…it’s more than just a cake to me. It’s pure sunshine in a pan, a burst of juicy blueberries nestled in a sweet, buttery crumb. If you love Coffee Cake, imagine that but with a seriously delicious, moist, tender crumb and the added pop of fresh blueberries. It’s truly incredible! This one always reminds me of summer mornings at my grandma’s. The aroma alone is enough to transport you back to simpler times, and the taste? Pure bliss. And let me tell you, this blueberry buckle is so easy to throw together, it’s almost embarrassing!
What is a blueberry Buckle?
Think of a Blueberry Buckle as a cross between a Coffee Cake and a blueberry muffin, but taken to the next level! It’s essentially a moist, buttery cake that’s absolutely packed with fresh blueberries, topped with a sweet, crumbly streusel. The name “buckle” comes from the way the cake tends to sink or “buckle” in the middle as it bakes, thanks to the weight of all those juicy blueberries. It creates this wonderfully rustic, homey look that just begs you to dig in. It’s not too fancy, not too fussy, just perfectly delicious and comforting. It’s one of those recipes that feels like a warm hug.
Why you’ll love this recipe?
Where do I even begin? There’s so much to love about this Blueberry Buckle Recipe. First off, the flavor is simply divine. You get that perfect balance of sweet and tart from the blueberries, combined with the richness of the cake and the irresistible crunch of the streusel topping. It’s a symphony of textures and tastes! Then there’s the fact that it’s incredibly easy to make. Seriously, it’s one of those recipes that’s practically foolproof, which is always a win in my book. I swear, you can whip this up in under an hour, start to finish. What I love most about this is how budget-friendly it is! You probably already have most of the ingredients in your pantry. And let’s talk versatility! This buckle is amazing for breakfast, brunch, dessert, or even just a little afternoon snack with a cup of tea. It’s my go-to when I need something quick and comforting, and it always gets rave reviews. Plus, it’s similar to my Grandma’s Apple Cake Recipe, but with a summery twist. If you like apple cake, this is a must-try!
How do I make a blueberry Buckle?
Quick Overview
Making this Blueberry Buckle is seriously straightforward. You’ll start by whipping up a simple, buttery Cake Batter. Then, you’ll gently fold in a generous amount of juicy blueberries. Next, comes the irresistible crumb topping, which is honestly my favorite part! Just sprinkle it evenly over the batter, and bake until golden brown and bubbly. The amazing part about this method is that the crumb topping kind of melts into the blueberries creating pockets of pure heaven! And don’t worry if it “buckles” – that’s exactly what it’s supposed to do. It’s so easy; you’ll be making this every week!
Ingredients
For the Main Batter: Why is it a
- 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s really soften, but not melted! I usually take it out of the fridge about an hour before I start baking.
- 3/4 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 1 large egg: Adds richness and structure to the cake.
- What is the best way to add vanilla extract to a cake? What is the best way to use good quality products?
- 1 1/2 cups all-purpose flour: Provides the structure for the cake. I always measure my flour carefully; spoon it into the measuring cup and level it off with a knife.
- 1 3/4 teaspoons baking powder: Helps the cake rise and become light and airy.
- 1/4 teaspoon salt: Balances the sweetness and enhances other flavors.
- 1/2 cup milk: Adds moisture to the cake. I’ve used almond milk in a pinch, and it worked perfectly!
For the Filling:
- 2 cups fresh blueberries: Fresh is definitely best for this recipe! If you’re using frozen, don’t thaw them first, and toss them lightly with a tablespoon of flour to coat them. How do you prevent them from sinking to the bottom?
For the Crumb Topping:
- 1/2 cup all-purpose flour: Provides structure for the crumb topping.
- 1/3 cup granulated sugar: Adds sweetness and helps create those irresistible crumbs.
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. How do you make perfect crumbs? I sometimes pop it in the freezer for a few minutes before using it.
- 1/4 teaspoon ground cinnamon: Adds warmth and spice to the topping. I love cinnamon, but you can leave it out if you’re not a fan.
What are the steps to
Step 1: Preheat & Prep Pan
What should I do first? Preheat your oven to 375°F (190°C). While the oven is heating up, grease and flour an 8-inch square Baking Pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal. What makes clean up a breeze?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to distribute baking powder evenly? Nice texture. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Beat in the egg and vanilla extract until well combined. Do not overmix. Make sure your butter is properly softened; otherwise, you’ll end up with lumps in your batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. How do you mix the batter? Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this stage.
Step 5: Prepare Filling
Gently fold in the fresh blueberries into the batter. If you’re using frozen blueberries, toss them with a tablespoon of flour before adding them to the recipe. How do you prevent a cake from sinking to the bottom?
Step 6: Layer & Swirl
In a large Baking Pan, pour the batter into the prepared pan and spread it evenly. In a separate small bowl, combine the flour, sugar, and cinnamon for the crumb topping. How do I cut butter in a pastry blender or your fingers until the mixture resembles coarse powder. Sprinkle the crumb topping evenly over the batter. I like to gently press the topping into the batter a bit to help it adhere.
Step 7: Bake
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to get too brown, you can tent the pan with aluminum foil during the last few minutes. 10-15 minutes of baking. Oven times can vary, so keep an eye on it!
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, you can drizzle it with a simple glaze made from powdered sugar and milk, if desired. I usually just eyeball it until I get the right consistency.
Step 9: Slice & Serve
What is the best way to serve blueberry buckle in a bowl? I personally love it with a scoop of vanilla Ice Cream or whipped cream. Don’t forget a cup of tea!
What should I serve it with?
What are some of the best Blueberry Buckle recipes? Can you dress it up or down depending on the occasion?
For Breakfast:Serve warm with a cup of coffee. I find that a dark roast really complements the sweetness of the blueberries. What are some good side dishes to serve with bacon?
For Brunch:What’s your brunch spread? Serve the buckle with a dollop of Greek Yogurt. A mimosa or a bellini would also be perfect accompaniment.
As Dessert:What is the best way to top a buckle with vanilla Ice Cream? A glass of dessert wine is the perfect finishing touch.
For Cozy Snacks:Enjoy a slice with tea or milk. What’s a perfect treat for chilly afternoons? My family loves to have this after dinner when we’re watching a movie together!
What is the best buckle you have ever seen?
Top Tips for Perfecting Your Blueberry Buckle
Over the years, I’ve picked up a few tricks that really take this Blueberry Buckle Recipe to the next level.
Blueberry Prep: If you’re using frozen blueberries, don’t thaw them! Toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom and keeps the cake from turning blue.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined. A few streaks of flour are okay.
Crumb Customization: Feel free to add some chopped nuts to the crumb topping for extra flavor and texture. I love adding walnuts or pecans.
Ingredient Swaps: You can substitute the milk with buttermilk or Sour Cream for an even more tender and moist cake. Just use the same amount.
Baking Tips: Oven temperatures can vary, so keep an eye on the cake while it’s baking. If the topping starts to get too brown, you can tent the pan with aluminum foil during the last 10-15 minutes.
Glaze Variations: For a lemon glaze, add a teaspoon of lemon zest to the powdered sugar and milk. It adds a bright, refreshing flavor!
One time, I accidentally added too much baking powder, and the cake ended up being a little too fluffy. It still tasted great, but it didn’t have that perfect buckle shape. So, make sure to measure your ingredients carefully! I always double-check now!
Storing and Reheating Tips
This Blueberry Buckle Recipe is best enjoyed fresh, but it also stores well.
Room Temperature: You can store the buckle at room temperature for up to 2 days. Just make sure to cover it tightly to prevent it from drying out.
Refrigerator Storage: For longer storage, you can keep it in the refrigerator for up to 5 days. Store it in an airtight container to maintain its moisture.
Freezer Instructions: To freeze, wrap the buckle tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the buckle, it’s best to wait to glaze it until after it’s been thawed. Otherwise, the glaze can get soggy.
I’ve found that reheating a slice in the microwave for about 30 seconds makes it taste almost as good as fresh-baked!
Frequently Asked Questions
Final Thoughts
This Blueberry Buckle Recipe is truly a gem. It’s easy to make, incredibly delicious, and always a crowd-pleaser. Whether you’re serving it for breakfast, brunch, or dessert, it’s guaranteed to bring a smile to everyone’s face. And honestly, the aroma that fills your kitchen while it’s baking is worth making it alone! If you love this recipe, you might also enjoy my Lemon Poppy Seed Cake or my Classic Coffee Cake. Both are equally delicious and easy to make. Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!
Blueberry Buckle Recipe
Ingredients
Main Ingredients
- 3 cups fresh blueberries Use fresh, ripe blueberries for the best flavor.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup milk
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Gently fold in blueberries.
- Pour batter into prepared pan and bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
