Tender Blueberry Buckle

There’s something so comforting about a good old-fashioned blueberry buckle. It takes me right back to summer mornings at my grandmother’s kitchen table, where a slice of this coffee cake-meets-cobbler treat would disappear before my second glass of milk. I’ve always loved how the butter and sugar create that perfectly crumbly topping, while the cake underneath stays soft and moist, dotted with juicy blueberries.

I make this recipe year-round now, using fresh berries in summer and frozen ones when the snow’s falling. It’s become my go-to weekend breakfast treat, especially when we have company staying over. The best part? While it looks like you spent hours in the kitchen, it’s actually pretty simple to throw together – perfect for those mornings when you want something homemade but don’t feel like tackling anything too complicated.

What Kind of Blueberries Should I Use?

Fresh blueberries are the star of this classic buckle, but don’t worry if you can’t find them – frozen ones can work in a pinch. When shopping for fresh blueberries, look for ones that are firm, plump, and have a dusty blue color with no signs of mushiness or mold. The size of your blueberries matters less than their quality, so whether they’re big or small, just make sure they’re sweet and ripe. If you’re using frozen blueberries, don’t thaw them before adding to the batter – pop them in while they’re still frozen to prevent color bleeding and keep your batter from turning purple.

Options for Substitutions

This classic blueberry buckle recipe can be tweaked with several ingredient swaps if needed:

• Blueberries: Fresh blueberries work best, but you can use frozen ones – just don’t thaw them first. Other berries like blackberries or raspberries can work too, though they might make the cake slightly more moist.
• Plain flour: All-purpose flour can be replaced with cake flour for a lighter texture. If using self-rising flour, skip the raising powder and salt in the recipe.
• Butter: You can use margarine or shortening instead of butter in both the cake and topping. For dairy-free options, solid coconut oil works well too, though it might add a slight coconut flavor.
• Milk: Feel free to swap regular milk with any non-dairy alternative like almond, soy, or oat milk. Buttermilk also works great – just add a tiny pinch of baking soda if you use it.
• Brown sugar: No brown sugar? Mix white sugar with a teaspoon of molasses, or just use white sugar on its own for the topping – it’ll still be tasty!
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making blueberry buckle is overmixing the batter – this can lead to a tough, dense cake instead of the tender, moist texture you’re looking for, so mix just until the ingredients are combined. A common error is using frozen blueberries without thawing and draining them first, which can make the cake too wet and affect the baking time – if you must use frozen berries, thaw them completely and pat them dry before adding to the batter. For the crumb topping, avoid using warm or melted butter as it will create a paste rather than the desired crumbly texture – make sure your butter is cold and cut into small pieces, then use your fingertips to work it into the dry ingredients until it resembles coarse sand. To prevent the blueberries from sinking to the bottom of the cake, try tossing them in a tablespoon of the measured flour before folding them into the batter.

What to Serve With Blueberry Buckle?

This sweet, coffee cake-style dessert is perfect for breakfast or as an afternoon treat, and there are several tasty ways to serve it. A scoop of vanilla ice cream or a dollop of whipped cream adds a cool, creamy contrast to the warm, fruity cake. For breakfast or brunch, pair it with a hot cup of coffee or tea, and maybe some crispy bacon on the side to balance out the sweetness. If you’re serving it for dessert, a drizzle of warm vanilla sauce or a spoonful of lemon curd adds an extra special touch that everyone will love.

Storage Instructions

Counter Storage: Your blueberry buckle will stay fresh at room temperature for about 2 days when covered with plastic wrap or stored in an airtight container. The crumb topping might soften a bit, but it’ll still taste great! Just make sure it’s completely cool before covering it.

Refrigerate: Want to keep it longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to 5 days. The cold temperature helps prevent the blueberries from spoiling too quickly. Plus, it’s really nice served chilled on a warm day!

Freeze: This buckle freezes really well! Cut it into portions, wrap them individually in plastic wrap, then place in a freezer bag. It’ll keep for up to 3 months. When you’re craving a piece, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: If you like your buckle warm (who doesn’t?), pop a slice in the microwave for 15-20 seconds, or warm it in the oven at 350°F for about 5 minutes. A warm slice with a scoop of vanilla ice cream is pure comfort food!

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 230-250 g

Ingredients

• 2 cups plain flour
• 2 teaspoons raising powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon powder
• 3/4 cup white sugar
• 1/4 cup softened unsalted butter or shortening
• 1 large egg
• 1 1/2 teaspoons vanilla essence
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/3 cup plain flour
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, diced into small pieces

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 375°F (190°C).

Spray a 9-inch cast iron skillet or a cake pan with non-stick cooking spray to prevent sticking, then set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Once combined, set the bowl aside.

This will be your dry ingredient mixture that you will later incorporate into the batter.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer on medium speed to combine the sugar and butter (or shortening).

Mix these ingredients until the mixture becomes light and fluffy, which should take about 3 minutes.

Add in the egg and vanilla extract, continuing to mix until everything is thoroughly combined.

Step 4: Combine Wet and Dry Ingredients

Reduce the mixer speed to low.

Alternating between the dry ingredient mixture and the milk, gradually add these to the sugar mixture.

Begin and end with the dry ingredients, mixing until just combined after each addition.

Be careful not to overmix.

Gently fold in the blueberries until they are evenly distributed throughout the batter.

Step 5: Make and Add the Streusel Topping

For the streusel topping, in a medium bowl, combine flour, brown sugar, cinnamon, and salt.

Using your hands, work in the butter pieces until small clumps form.

Sprinkle this topping mixture evenly over the batter in the prepared pan.

Step 6: Bake and Serve

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow it to cool before serving.

Enjoy your delicious blueberry-studded treat!