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Slice of blueberry buckle served on a small white plate.
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Blueberry Buckle

Old fashioned blueberry buckle is a timeless kitchen favorite with real rustic charm. Essentially a tender and buttery cake studded with juicy blueberries and covered in a sweet streusel topping, it's a classic that has truly stood the test of time. There are few things more welcoming than a generously sliced square of blueberry buckle served alongside a steaming hot cup of coffee or tea. And it's one of those traditional recipes that is not only irresistible, but also a breeze to prepare. Enjoy it for brunch, an afternoon treat, or just about anytime.
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword classic, comfort food, easy, make-ahead, summer
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Equipment

  • electric mixer
  • 9x9 inch baking pan

Ingredients

  • ¼ cup unsalted butter room temperature
  • ¾ cup baker's sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk room temperature
  • 2 cups fresh blueberries

Streusel Topping

  • ½ cup baker's sugar
  • ⅓ cup cake flour
  • ¼ cup unsalted butter room temperature
  • ½ teaspoon ground cinnamon
  • generous pinch kosher salt

Instructions

  • Heat the oven to 350℉ and grease a 9x9 inch baking pan.
  • In a medium bowl, beat the sugar and unsalted butter with an electric mixer on medium speed until pale and fluffy, about 3 to 4 minutes.
  • Add the egg and vanilla extract. Then beat with the mixer until fully incorporated, about 30 seconds or so.
  • In a separate bowl, stir together the flour, baking powder, and salt.
  • Add half of the flour mixture and beat on low speed until mostly incorporated. Then add the milk and beat until just combined. Add the remaining flour mixture and beat on low until just combined.
  • Add 1 cup of the blueberries and gently fold them into the batter by hand with a silicone spatula.
  • Transfer the batter to the greased pan, coax it out to the edges, and smooth the top. Then sprinkle the remaining 1 cup of blueberries evenly over the top of the batter.
  • For the topping, combine all of the streusel ingredients in a small bowl and mix with your hands until thoroughly combined and crumbly in texture. Then sprinkle the streusel evenly over the top of the blueberry studded batter.
  • Bake for 50 minutes to an hour, or until the top is slightly golden and a toothpick inserted into the center comes out clean.
  • Allow to cool for at least 20 minutes before cutting into generous squares.