Blueberry Buckle With Brown Sugar Topping
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. Unlike the traditional buckle where the berries rest on top of the batter, this version folds the blueberries right into the cake for bursts of fruity goodness in every bite.
The name “buckle” is believed to originate from the way the cake “buckles” under the weight of the blueberries as it bakes, creating its signature dimpled appearance. Blueberry buckle recipes have been around since colonial times when seasonal fruits were often used to create simple and delicious desserts. This recipe pays homage to that tradition while keeping things easy for modern bakers.
Whether you have a slice of “breakfast cake,” top it with whipped cream and enjoy 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.
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. 😉
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
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.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large stand mixer bowl with a paddle attachment, cream the white sugar and softened butter on medium speed until light and fluffy. Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.
- 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.)
Gently fold in the fresh blueberries with a rubber spatula to avoid breaking them. Pour the batter evenly into the prepared pan.
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.
Bake: Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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.
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.
- 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.
- 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.
Blueberry Buckle With Brown Sugar Topping
Ingredients
- 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
- 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.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large stand mixer bowl with a paddle attachment, cream the white sugar and softened butter on medium speed until light and fluffy.
- Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.
- 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.)
- Gently fold in the fresh blueberries with a rubber spatula to avoid breaking them. Pour the batter evenly into the prepared pan.
- 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.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the buckle to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.
Nutrition
Ready to bake this delicious Blueberry Buckle with Brown Sugar Topping? Whether it’s your first time making this classic dessert or the second time you’re treating yourself, you’re bound to fall in love with the juicy blueberries and sweet crumble. Try it today and let us know how it turns out in the comments below! Don’t forget to pin this recipe to save for later!
