by HollyBlueberry 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
Ingredients
- 3/4 cup white sugar
- 1/4 cup butter
- 1 egg
- 2 teaspoons lemon zest
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon flour
- 1 1/2 cups fresh blueberries
Topping
- 1/4 cup + 1 tablespoon butter softened
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
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Instructions
- Preheat oven to 350 degrees. 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Question – How did you get the crumble consistency on top of the buckle? I followed the directions; however, the crumble kind of melted and wasn’t a cohesive layer. Instead the cake puffed up in some areas and the crumble was more consistent around the edges. Do you have any advice? Thank you!
Try using cold butter, and rather than mix it, use a fork or pastry cutter to make it crumbly by cutting the fork through the butter against the side of the bowl, which will make the ingredients mix in and be crumbly. It takes a bit of manual effort, and you don’t want to over mix it, but that may help.
Is it easy to double the recipe and bake it in a 9×13” pan? It sounds delicious!
I haven’t tried it, but I think it would work fine! You may need to bake it a tiny bit longer to make sure the center is cooked through. Let us know if you try it!
delicious and super easy to make!!!!!! thank you
You’re welcome! Glad you loved the recipe!
Hi, what could I use in place of the eggs please. I have an egg intolerance ?
I’ve only made this as written so I can’t say for sure.
Which cup should we use? I made a recepie but I think my cup was small and the paking powder according to it was more so after baking the cake got down.
Use one cup, which is equivalent to 236 ml. For the flour, you should spoon it into your measuring cup (and not scoop it) to make sure you have the correct amount of flour. Hope that helps Naila!
Can I use Frozen Blueberries?
You sure can.
Blueberry Buckle, what a nice item! Really all the items are good. Thanks!
OMG. Another amazing recipe. Thanks again. I will definitely be a follower. Flo
This is my dream recipe! The tender cake, full of blueberries, topped with streusel, and the ease of a pan-baked dessert rather than muffins…YES to all!
Mine to Averie! I’m so glad it’s blueberry season again!!