Blueberry Buckle is a deliciously tender lemon kissed cake studded with fresh blueberries and topped with a sweet buttery streusel topping. This old fashioned recipe is a favorite to serve with coffee, tea or for dessert.
What is a buckle? A traditional buckle has a cake-like batter and is topped with fruit; as it cooks the cake rises around the fruit, or “buckles” around the fruit.
This delicious Blueberry Buckle is similar in texture to a coffee cake dessert my grandmother used to make; sweet, moist and delicious with a crumbly streusel topping. It’s pretty effortless and the end results are amazing! The simple from scratch base is made like most cake recipes, sugar, butter and egg are creamed together, then the remaining dry ingredients are added, alternating with the milk.
Blueberries make the most delicious addition to summer desserts and hold up well in baked goods like muffins and quick breads. The only thing better than a blueberry dessert is one that has been kissed with a bright lemony flavor. Zesting lemon is an easy way to add brightness to almost any dish, sweet or savory and if pairs perfectly with blueberries.
When zesting a lemon you want to be sure to only get the very outer edge of the skin, the yellow part because the white part (the pith) is bitter. I use either a microplane grater or a zester to get the most zest from each lemon.
Once zested, the lemon zest is added to the batter, fresh blueberries are gently folded in and it is spread into a prepared pan.
A couple of notes about the blueberries in this recipe:
- Fresh blueberries are best. Tossing them with a spoonful of flour keeps them evenly distributed throughout the cake.
- If using frozen berries, there is no need to defrost first but your buckle make need a few extra minutes to finish baking.
- Frozen blueberries may change the color of your batter but will still taste amazing.
- Any fruit can be used in place of blueberries such as rhubarb, strawberries or even apples. (I add an extra dash of cinnamon to my topping if using apples).
This cake is perfect as written but this recipe also makes amazing blueberry buckle muffins! Just divide the batter between your muffin cups and top with the streusel. Bake about 18-20 minutes or until a toothpick comes out clean.
Blueberry buckle is amazing warm out of the oven but it also freezes beautifully. Simply bake as directed, cool completely and place in a very well sealed container. This will keep for a couple of months in the freezer and and still be wonderfully moist.
I love this recipe and my family cannot get enough of it! It the perfect way to enjoy fresh summer berries and our favorite alternative to a traditional cake.
Make it a la mode for a decadent dessert or serve with a dollop of freshly whipped cream it with your afternoon coffee or tea. This Blueberry Buckle recipe perfect for any occasion so don’t be surprised if everyone asks for seconds (and the recipe)!
Blueberry Buckle
Equipment
Ingredients
- ¾ cup granulated sugar
- ¼ cup butter softened
- 1 egg
- 2 teaspoons lemon zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 tablespoon all-purpose flour
- 1 ½ cups fresh blueberries
Topping
- ¼ cup butter + 1 tablespoon, cold
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease an 8x8 pan.
- In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
- In a separate bowl combine flour, baking powder, and salt. Add to sugar mixture, alternating with milk mixing just until combined.
- Toss blueberries with 1 tablespoon flour. Fold into batter and spread in prepared pan.
- Combine all topping ingredients in a small bowl until crumbly. Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This recipe is perfection. People ask for blueberry buckle at every summer potluck/bbq or party because its so popular. It doubles very well just bake it a tad bit longer.
should I still use the same size pan?
Hi Rory, if doubling this recipe you should increase your pan size. A 9×13 should work well.
I made this for the first time tonight and it turned out FANTASTIC!! The only tweaks I made was added oats and more flour to the topping to make it more of a crumb cake. Cake is super moist and topping is crunchy!! It was awesome topped with a scoop of vanilla Ice Cream! Sooo easy to make!! Definitely keeping this in my recipe box!!
Can this recipe be doubled? Would that change the bake time? It is delicious!! Thanks!
While I haven’t tried it, a few readers have said they have successfully doubled this in a 9×13 pan and baked for around 50 minutes. And this cake is very moist. Let us know how it goes!
It doubles great. Just add 5-10 mins to the baking time.
This was quite delicious! I used fresh blueberries & followed the recipe exactly as written. Warm from the oven, it resembles a coffee cake and it’s moist and flavorful. Definitely a keeper! Thanks for sharing! ❤️
Wonderful recipe! Great taste and easy to make.
Everything looks yummy .
Delicious recipe! It is a crowd pleaser that has my entire family asking for it time and time again. It is my go-to baked good and has become my specialty – so thank you for the recipe!
yummy!
I stumbled upon this recipe about 3 years ago and I can’t count how many times I’ve made it. It always turns out perfect and so moist. If cut it freezes well and defrosts like it was just made. I’ve also substituted the blueberry with strawberry/raspberry etc to change it up here and there and they all work out great too!
So glad you enjoyed it, Jen!
This is a recipe my Mom used to make! I always loved it and, since her recipes only contained ingredients, not a measurement nor method I was so happy to find this version that tastes just like hers. I am now 73 and still make it using Spend with Pennies recipe as it comes out just like Mom’s. I only have one problem: How to save some for myself because I give big hunks away to good neighbors, and I have some very good ones!
These are the best kinds of memories Ruth, I’m so glad you love this recipe. What lucky neighbours you have. :)
I followed this recipe to the letter and found the lemon taste way too overpowering.
I thought this could be a problem but went ahead and added it. I would recommend cutting the lemon zest in half at least
This is a huge hit with family and friends!! And, so simple to make well.
Moist and delicious!
This is the Blueberry Buckle my Mom used to make and it’s the one I still make today, at age 73. It’s exactly like the one I grew up on..perfect!
Can you make the blueberry buckle with canned blueberries?
I havne’t tried it with canned but if they’re drained it should work.
I LOVED IT ALTHOUGH I MESSED UP THE TOPPING BY STIRRING TOO MUCH BUT IT WAS STILL DELIOUS.
It was fabulous, I doubled up the recipe for a bigger pan. Definitely keeping this recipe
I would like to bake in a 9 x 13 inch pan, what are the quantities and baking time?
Hi Raqs, we haven’t tried but other readers have doubled it in a 9×13 pan and baked for around 50 minutes. Let us know how it turns out for you!
Absolutely fabulous!! Using lemon was new for m, I love the added lemon touch❤️
Holy Moly, I have made this twice after losing my mother in-laws recipe.
It’s amazing!!! The hint of lemon is incredible!!! We absolutely love it ❤️
Excellent recipe. Family loved it!