A traditional Blueberry Buckle with a soft, moist, and buttery crumbed cake packed with juicy, bright blueberries and topped with a perfectly sweet and crunchy streusel.
Classic Blueberry Buckle
One of my favorite party of summer is picking our own fresh blueberries at our local blueberry farm. They are just exponentially better than the ones you can buy at the grocery store, and if you can find a farm near you, get there ASAP!
Then the fun part is, of course, eating them fresh, but also coming up with ways to cook and bake them into something fabulous. So we went with our traditional, perfect Blueberry Muffins this year, and I also made this Classic Blueberry Buckle Cake recipe, which is to die for.
Moist, rich crumb cake packed with juicy blueberries, and topped with a crumbly, crunchy streusel. Seriously amazing!
What is a Buckle?
A buckle is basically just another name for a fruit-filled coffee cake. It’s a dense, moist cake filled with fruit, and topped with a streusel or crumble.
It’s a single layer cake, and since its usually dense (think banana bread) it has a thick batter.
How to Serve Blueberry Buckle
You can serve it however you want, of course! It can be served as coffee cake, dessert, or at a brunch.
You can serve it warm or room temperature; plain, or topped with fresh whipped cream or vanilla ice cream.
My favorite is a warm blueberry buckle topped with a dollop of whipped cream.
Double Check the Size of Your Baking Dish!
I’m adding a note in the recipe, but it’s worth mentioning here, too. Make sure your baking dish is actually 9-inches by 9-inches! The cooking time will change dramatically if you are not using the right size pan. (I found this out the hard way when I grabbed the wrong pan!)
If you’re using a 9-inch circle or an 8″x8″, the cooking time will increase to 60-70 minutes. Also be sure you’re using very deep dishes for these smaller sizes!
Do I Have to Use Fresh Blueberries?
Nope! You can use fresh or frozen interchangeably for this recipe. Do not thaw frozen berries for this recipe
More Blueberry Recipes You’ll Love
- Blueberry Peach Crumble – juicy blueberries and sweet peaches topped with a brown sugar and oat crumble.
- Perfect Blueberry Muffins – absolutely perfect blueberry muffins from my grandma. Topped with crumbly streusel.
- Blueberry Maple Syrup – fresh blueberries simmered into a sauce with a slight maple flavoring. Great for pancakes, ice cream, and more!
- Blueberry Pie Oatmeal – a sweet way to start the day with blueberries, brown sugar, and a dash of cinnamon.
- Blueberry Lemon Coffee Cake – bright lemons and fresh blueberries come together in this refreshing cake that’s almost sinful to call breakfast.
- 96 BEST Recipes with Blueberries – to satisfy your every blueberry craving!
Classic Blueberry Buckle
For the Blueberry Buckle
- 2 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons butter room temperature
- ¾ cup sugar
- 1 egg
- ½ cup whole milk
- 1 teaspoon vanilla
- 3 cups blueberries fresh or frozen
For the topping
- ½ cup sugar
- ⅓ cup cake flour
- 1/2 teaspoon cinnamon
- 4 tablespoons butter chilled and cubed
- Preheat oven to 375°F. Butter a 9"x9" baking dish. Set aside
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat together sugar and 4 table spoons room temperature butter until light and fluffy.
- Add eggs and vanilla, and beat until fully incorporated, about 30 seconds.
- Add about ⅓ of the flour mixture to the butter mixture. Beat on low until combined. Add about ½ of the milk, and mix again until combined. Repeat until all ingredients are added.
- Fold in blueberries.
- Pour batter into prepared baking dish. Spread evenly. Set aside.
For the Topping
- In a medium mixing bowl, whisk together flour, sugar, and cinnamon.
- Add remaining butter and cut into dry ingredients with a fork or pastry blender until the mixture has a crumb-like texture (about the size of peas).
- Sprinkle on top of cake.
- Bake at 375°F for about 35 minutes. Cool at least 10 minutes before serving. (See notes on cooking time variations)
- Use a 9″x9″ baking dish! (like this one) The cooking time will vary significantly when using a different size.
- If using an 8″x8″ baking dish or a 9-inch round, make sure it is deep, and adjust the cooking time to 60-70 minutes, until a toothpick comes out clean. Note that the outsides will be a bit browner, but it will still taste delicious.
- Don’t have any cake flour? Use this super easy cake flour substitute.
- Using frozen berries? That’s fine, just don’t thaw them!
- Do I have to use whole milk? Whole milk is recommended for richness and texture, but you can use another milk or dairy free substitute, if necessary.
- The batter will be very thick. Don’t worry! That’s normal!
- Storage: Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.
- Freezer Directions – Allow to cool completely. Cover tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature before serving.
UPDATE INFO: This recipe was originally published in June 2016. It has been updated with new tips, photos, and video and republished in July 2020.
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