I still have a ton of blueberries left so I thought I’d bake a Blueberry Buckle. In case you don’t know what a buckle is, it is a single layer cake, very dense, made with berries in the batter and streusel type toppings –similar to a coffee cake. While blueberry buckle is the classic version, you can make this with any seasonal fruit. When the cake bakes, the batter rises encasing the fruit, which causes the streusel topping to “buckle” giving it a crumbled look (source: wiseGEEK). So if you like coffee cake and blueberries, this is a good one to make.
- 1/3 cup of sugar
- 1/2 cup of all-purpose flour
- 1 teaspoon of Vietnamese cinnamon
- 1/4 cup (1/2 stick) of cold unsalted butter, cut into small pieces
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/4 cup (1/2 stick) of unsalted butter, softened
- 3/4 cup of sugar
- 1 egg
- 2 teaspoons of Mexican vanilla extract
- 1/2 cup of milk
- 2 cups of fresh blueberries
Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan.
To make the topping: In a small bowl combine sugar, flour, cinnamon and butter. Use your fingers to mix until you have a crumbly mixture. Set aside.
In a medium bowl add flour, salt and baking powder. Mix well and set aside.
Using a stand mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla extract. Alternately add milk and flour mixture to the creamed mixture. Mix well until just moistened. Gently fold in blueberries. Pour batter into the prepared pan. Using your spatula to distribute the batter evenly. Sprinkle the topping evenly over the batter.
Bake for 35-40 minutes or until toothpick/tester inserted into the center comes out clean. Let the buckle cool in the pan on the cooling rack for 15 minutes before serving.
Adapted from King Arthur Flour
47 thoughts on “Blueberry Buckle”
I haven’t had blueberry buckle for such a long time. Thanks for posting this recipe!!
Thanks for popping over Cecile!
First time I’ve ever heard of or had a buckle…it will definitely not be the last. This was really good, definitely coffee cake-like but with blueberries.
Thanks sweetie! 🙂 So glad you enjoyed it.
I really really love desserts with blueberries. Have to try this buckle soon. 🙂
Hope you’ll enjoy it as much as I have, if you do give it a try.
I was just in my basement freezer and came upon my stash of blueberries. I need to use them up and your buckle recipe couldn’t have come at a better time. WIth that streusel topping, it looks delicious. Thanks, Anne, for sharing.
Thanks John for your lovely comment! 🙂
crumbly cake is so good!
I totally agree! 🙂
Yum, classic comfort food!
thats a wonderful recipe, I love blueberries! Thank you for sharing..
Thank you for stopping by!
Do not throw anything regarding the food, so they say the “famous chefs, and you do well! Anne.”
You’re so sweet Massi. Thank you!
This little blueberry buckle is just screaming for my fork and guess what I just stocked my pantry with some fresh blueberries.This is like an international dish with your Vietname cinnomen and Mexican vanilla. Wishing you a lovely Valentines Day. Take Care, BAM PS: What plugin did you add for the pin it button below each of your pictures?
Thanks Bobbi! I shared this one with my neighbor and she LOVED it, especially the crumb topping.
The Pin it button wasn’t a plug-in. I grabbed the Pin it image and uploaded into Media then added this url to it:
http://pinterest.com/pin/create/button/?url=the url of the post&media=the image file url&description=whatever you want it to show up on pinterest
Hope this helps. Take care!
Anne, I do not know if my comment just went through or not so just sending another one your way to wish you a happy Valentines day. Take Care, BAM
Hi Bobbi! That’s so odd, I just found 4 of your messages in my spam box. I just un-spammed it so hopefully this won’t happen again. Thanks for commenting. I had a lovely Valentine’s Day. I had a day off from cooking and baking. 😉 Hope yours was lovely as well.
I’ve never heard of buckle before, now I want to try making one! Is Vietnamese cinnamon a special kind?
Hi Sarah: Yes, it is. Vietnamese cinnamon is stronger, bolder, and stands up in flavor than your average cinnamon that you get at the store. For me, regular cinnamon can get lost in flavors sometimes so I used Vietnamese. By all means, you can definitely use regular cinnamon for this recipe.
This crumble cake looks so good ! 🙂
Thank you! 🙂
yum..never heard of a buckle cake…looks just yummy…thanks for sharing…lovely post..sarah
Thanks Sarah! Always a pleasure to hear from you.
Looks lovely! I love blueberry buckle especially in the morning with a cup of tea.
I do too –tea or coffee, both are lovely with this! I especially love the topping.
I’ve never heard of this. And I’ve just noticed that your streusel topping isn’t dissimilar to a crumble, sort of. Now I’m even more keen on trying one of your cakes.
Your buckle has appealed to the science geek (and glutton) in me. I love knowing why things do the things they do! Looks scrumptious.
I bet this would be delicious with my coffee this morning!
It sure was. Tea was good too if you have this in the afternoon and wanted a bit less caffeine in your beverage.
It looks so great .) I have to try this recipe, I love your blog, thank you for visiting mine
Thank you! And thanks for popping over.
Oh….I’m drooling. This Blueberry Buckle looks divine. It’s definitely the perfect coffee cake to make. 🙂 Wish you a wonderful weekend and thanks for sharing.
Thanks for the lovely comment Amy and have a fabulous weekend! 🙂
This looks A-Mazing!
Looks delicious! I have never heard of Vietnamese cinnamon. What does it taste like and where did you purchase it? I am guessing it is really flavorful. Your recipes are so inspiring 🙂
Thanks Judy! 🙂 I found mine online at King Arthur Flour. But I have seen them at Sur La Table, Amazon and Penzeys Spices. Vietnamese cinnamon is stronger and bolder. I personally prefer this cinnamon because flavors can get lost with regular cinnamon, I find.
Your crumbly cake seems delicious!
Thank you for your lovely comment Sonia!
Buckle is a new word for me, wonderful! And loving the idea of the topping, I’ll have o have a root around the freezer to see what fruit we have left/
It was fairly new for me too. But it’s a wonderful cake! I especially dig the topping.