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 white sugar
- ¼ cup butter
- 1 egg
- 2 teaspoons lemon zest
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 tablespoon flour
- 1 ½ cups fresh blueberries
Topping
- ¼ cup butter + 1 tablespoon
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground 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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Back in the Jurassic period when I was a kid, I used to make Blueberry Buckle in season :)
We didn’t have as easy access to lemons like we do now. That lemon zest really takes this recipe to the next level.
Fantastic and so easy! I had to make another one 3 days later because my husband and mother-in-law can’t get enough of it.
Thanks
So happy to hear they loved it, Carol!
Just fabulous and just the perfect size. Made it yesterday for Fathers Day. We were camping. Absolutely delicious.
Had frozen blueberries from last year to use up. Simple and delicious.
This looks delicious! I would like to make this for my mom’s group. Can I double it and put it into a 9X13?
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. Let us know how it goes!
Hello! Can you make this in a springform pan?
We have never tried this recipe in a springform pan but another reader has had success using one. We would love to hear how it turns out for you!
I am thinking of making this recipe but am wondering if the butter to make this cake needs to be room temperature or melted it doesn’t say in the recipe
Hi Randa, we use softened butter for the main batter but be sure to use cold butter for the streusel topping. I hope that helps!
Are you using salted or unsalted butter?
We use unsalted butter for this recipe. :)
Just finished eating a piece of this while it was still warm – so yummy! The cake is moist and tender, and then you have the crunchy crumbly topping, such a great combination. The only change I made is I used buttermilk instead of regular milk. I can’t wait to try this with blackberries.
So glad you loved it!
Delicious and relatively simple to make! We had everything in the kitchen except blueberries.
Can you double this recipe
Hi Sue, other readers have made a double batch with great results. We would love to hear how yours turns out!
I baked this twice and the topping didnt turn out right.. I’m sure it’s the butter being added that’s not right..
Can someone tell me how do you use your butter for topping. ( it’s not in reciepe).. . soft, melted etc.??
I love this recipe I wanna get the topping perfect
Hi Tiffany, the butter is added cold and we combine them with a fork to create a crumbly topping. I hope that helps!
I use my butter melted and 1:1 ratio of flour, and sugars.
So, 1/4 cup flour, 1/4 white sugar, 1/4 brown sugar, 1/4 melted butter and the 1/2 tsp cinnamon. Mix together and place in fridge while making the cake part. Take out of the fridge and crumble topping by hand as you sprinkle over cake.
Amazing! Just made it tonight- used 1-to-1 gluten free flour & it was absolute perfection! Family is devouring as I type!
Hi! I was looking for a blueberry recipe for some tarty blueberries. I made yours and followed it precisely. My husband loved it! He is not a blueberry guy, but this was scrumptious! It is a keeper for sure. Thank you for sharing it.
When you make with apple do you still include lemon rind?
Lemon brightens up apple flavor, but you can omit it if you prefer. Enjoy Teresa!
Very good recipe. I have made it many times, find that it takes about 50-55 minutes to bake. I also add coconut and oats to the topping, which takes the sweetness down a touch and adds a nice crunch.
This cake is delicious! I didn’t have milk but I had buttermilk! Worked wonderfully. I will make this again and again. I will use fresh wild Maine blueberries that I picked myself yesterday.