Blueberry Buckle Recipe
There’s nothing quite like an old-fashioned Blueberry Buckle to brighten up breakfast or sweeten your dessert table. Bursting with fresh blueberries and crowned with a buttery streusel, it’s pure comfort.
This timeless Blueberry Buckle comes together with just a few pantry staples. Serve it warm with coffee in the morning or with a scoop of ice cream for a crowd-pleasing dessert.
Star Ingredients for the Best Blueberry Buckle
- Fresh blueberries – The star of this buckle, adding juicy bursts of sweetness in every bite.
- All-purpose flour – Provides structure for both the tender cake base and the crumbly streusel topping.
- Unsalted butter – Adds rich flavor and moisture to the cake, while binding the streusel.
- Granulated sugar – Sweetens the buckle and helps create a light, fluffy crumb.
- Lemon zest – Brightens the batter and pairs beautifully with the blueberries.
- Eggs – Give structure and help the buckle rise.
- Whole milk – Keeps the batter moist and tender.
- Brown sugar & cinnamon – Bring warmth and depth to the crunchy streusel.
How to Make Blueberry Buckle: Quick Steps
Begin by mixing the crumbly cinnamon streusel and chilling it until needed. Whisk your dry ingredients together, then cream butter, sugar, and lemon zest until fluffy. Beat in eggs and vanilla, alternating flour and milk until the batter is smooth.
Fold in most of the blueberries, spread the batter in a greased square pan, and sprinkle with the streusel and remaining berries. Bake until golden and a tester comes out clean, then let it cool slightly before slicing.
Tips & Twists for a Perfect Buckle
A classic buckle is forgiving, but a few simple tweaks make it shine. Be gentle folding in the berries to avoid streaky batter. For a fun twist, swap in raspberries or blackberries if blueberries are scarce. Always zest only the yellow part of the lemon to dodge bitterness.
If you’re feeling indulgent, drizzle a light glaze of powdered sugar and milk over the cooled buckle for extra sweetness. For more crunch, add a handful of chopped pecans to the streusel.
Keeping Your Blueberry Buckle Fresh
Cool the buckle completely before covering it to avoid sogginess. Store at room temperature for a day or two, or refrigerate for up to five days. To freeze, wrap slices tightly in plastic and foil; thaw overnight and warm gently in the oven for that just-baked taste.
Blueberry Buckle Recipe
Ingredients
For the Streusel:
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour 60g
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
- ¼ cup packed light brown sugar 55g
For the Buckle:
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 cup granulated sugar 200g
- ½ cup whole milk 120mL
- 1½ cups all-purpose flour 180g
- ½ cup unsalted butter softened (113g)
- 2½ cups fresh blueberries 394g
- 2 teaspoons lemon zest
- 2 large eggs
- 1 teaspoon salt
Instructions
- For the Streusel: In a small bowl, blend the flour, both sugars, and cinnamon. With a fork or fingertips, incorporate the softened butter until the mixture forms coarse crumbs. Refrigerate until needed.
- For the Buckle: Begin by preheating the oven to 375°F and lightly greasing an 8×8-inch baking pan with baking spray. In a separate medium bowl, whisk the flour, baking powder, and salt. In a large bowl or stand mixer fitted with a paddle attachment, cream the butter, sugar, and lemon zest on medium speed for about 2 to 3 minutes until pale and fluffy. Incorporate the eggs one at a time, pausing to scrape down the sides as needed, then blend in the vanilla extract. With the mixer on low, add one-third of the dry ingredients, then pour in half the milk, mixing just until combined. Alternate adding the remaining dry ingredients and milk, finishing with the flour mixture. Gently fold in 2 cups of the blueberries. Evenly spread the batter into the prepared pan, scatter the chilled streusel over the top, and dot with the remaining ½ cup of blueberries. Bake for 50 to 55 minutes, loosely tenting with foil after 25 minutes if needed, until the surface is golden and a toothpick inserted in the center emerges clean. Allow the buckle to cool for at least 20 minutes before slicing to ensure clean cuts.
