Blueberry Buckle

Blueberry Buckle

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.

Blueberry Buckle

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  • 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

Blueberry Buckle


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

Blueberry Buckle


47 thoughts on “Blueberry Buckle

  1. 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.

  2. 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.

  3. 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?

    • 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.

    • 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.

  4. 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.

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