Blueberry Buckle With Brown Sugar Topping

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There’s something undeniably comforting about the combination of a moist, tender cake, fresh berries, and a crumbly streusel topping. This Blueberry Buckle with Brown Sugar Topping delivers all of that and more, with plenty of blueberries folded right into the batter for bursts of fruity goodness in every bite.

The name “buckle” is believed to come from the way the cake buckles and sinks in spots under the weight of its crumbly topping as it bakes, giving it a signature dimpled look. Buckles are an old-fashioned American dessert, made for generations with whatever fruit was in season.

​Whether you have a slice of “breakfast cake,” top it with whipped cream and enjoy it with coffee midday, or enjoy a slice with ice cream for dessert, let’s take a look at how to make this heavenly treat that is delicious any time of the day.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup white sugar
• ¼ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 2 cups fresh blueberries

For the Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, chilled and cut into chunks

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9-inch square baking pan with nonstick cooking spray or line it with parchment paper for easy removal.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Cream the white sugar and softened butter on medium speed in a large stand mixer bowl with a paddle attachment until light and fluffy.
4. Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.
5. Add the flour mixture to the wet ingredients in two batches, alternating with the milk. Mix on low speed until just combined. (Just like muffins, you don’t want to overmix the batter.)

1. Gently fold in the fresh blueberries with a rubber spatula to avoid breaking them. Spread the batter evenly into the prepared pan.

1. Prepare the Topping: In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the chilled butter with a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs.

Sprinkle the topping evenly over the batter.

1. Bake: Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Serve: Allow the buckle to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.

If you like blueberries as much as I do, be sure to check out our recipes for Easy No Bake Blueberry Cheesecake Bars, Blueberry Biscuits, Blueberry Muffins with Crumb Topping, and Blueberry Breakfast Casserole. You can thank me later. 😉

Lynda – Southern Kissed

Blueberry Buckle With Brown Sugar Topping

5 from 1 vote

Bursting with fresh blueberries and topped with a buttery streusel, this dessert is perfect for any time of day. Pair it with a scoop of vanilla ice cream for next-level deliciousness!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9

Course: Desserts

Cuisine: American

Calories: 355

Ingredients Method Nutrition Video Notes

Ingredients

  

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• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup white sugar
• ¼ cup unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 2 cups fresh blueberries

For the Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter chilled and cut into chunks

Method

 

1. Preheat your oven to 375°F (190°C). Lightly spray a 9-inch square baking pan with nonstick cooking spray or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large stand mixer bowl with a paddle attachment, cream the white sugar and softened butter on medium speed until light and fluffy.
4. Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.
5. Add the flour mixture to the wet ingredients in two batches, alternating with the milk. Mix on low speed until just combined. (Just like muffins, you don’t want to overmix the batter.)
6. Gently fold in the fresh blueberries with a rubber spatula to avoid breaking them. Spread the batter evenly into the prepared pan.
7. In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the chilled butter with a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs. Sprinkle the topping evenly over the batter.
8. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the buckle to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.

Nutrition

Calories: 355kcalCarbohydrates: 59gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 148mgPotassium: 175mgFiber: 2gSugar: 33gVitamin A: 382IUVitamin C: 3mgCalcium: 70mgIron: 2mg

Video

Notes

Works in an 8-inch or 9-inch square pan. In an 8-inch pan, the cake will be thicker and may need 5 to 10 minutes more; bake until a toothpick inserted in the center comes out clean.

If you’re using a glass dish, keep an eye on the edges, which can brown faster.

Tried this recipe?

Let us know how it was!

Tips for Perfect Blueberry Buckle

• Use Fresh, Juicy Berries: Fresh blueberries give this dessert its signature burst of flavor, but frozen blueberries can be used in a pinch. If using frozen, don’t thaw them before adding to the batter. Toss them in a tablespoon of flour first to help keep them from sinking and bleeding into the batter.
• Room Temperature Ingredients: For a smooth cake batter, ensure the butter, egg, and milk are at room temperature before starting.
• Streusel Perfection: Use your fingers or a fork to blend the butter into the streusel until it resembles coarse crumbs for the perfect crumbly streusel topping.
• 8-Inch or 9-Inch Pan: This recipe works in either a 9-inch or 8-inch square pan. A 9-inch pan gives you a slightly thinner cake that bakes in 35 to 40 minutes. An 8-inch pan holds the same batter in less space, so the cake will be thicker and may need an extra 5 to 10 minutes. Start checking at 40 minutes, and bake until a toothpick inserted in the center comes out clean. If the topping browns before the center is done, lay a piece of foil loosely over the top.
• Storage: Cover the dish with plastic wrap or store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Variations and Serving Ideas

• Add Lemon Zest: Add a teaspoon of fresh lemon zest to the cake batter for a bright citrus note that complements the blueberries.
• Swap the Fruit: Replace blueberries with raspberries, blackberries, or a combination of fruits for a twist.
• Top It Off: Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of sweet lemon glaze.

Last Bite

Ready to bake this Blueberry Buckle with Brown Sugar Topping? One of my readers says it’s become an immediate household favorite, and I think it will be in your house too. If you make it, leave a star rating (it helps other bakers find the recipe) and tell me in the comments: do you enjoy yours for breakfast with coffee, or for dessert with a scoop of ice cream? And don’t forget to pin this recipe for later!