Blueberry Buckle

This classic blueberry buckle is made with cake flour, sugar, butter, milk, egg, and fresh blueberries, then finished with a buttery streusel topping of sugar, flour, nutmeg, and butter. The recipe creates a tender, moist cake bursting with juicy berries and a crunchy sweet topping. Perfect as a coffee cake, dessert, or brunch treat, this buckle serves 8–10 and is a cozy choice for summer when blueberries are at their peak.

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• Apple Crumb Pie
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🍇 Blueberry Buckle Ingredients

For the Cake:

• Nonstick cooking spray
• 9 ounces cake flour (about 2 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 2 ounces unsalted butter, room temperature
• 5 1/4 ounces sugar (about 3/4 cup)
• 1 large egg
• 1/2 cup whole milk
• 15 ounces fresh blueberries (about 3 cups)

For the Topping:

• 3 1/2 ounces sugar (about 1/2 cup)
• 1 1/2 ounces cake flour (about 1/3 cup)
• 1/2 teaspoon freshly ground nutmeg
• 2 ounces unsalted butter, chilled and cubed

🍥 How To Make Blueberry Buckle

1. Preheat oven: Heat to 375°F (190°C). Spray a 9-inch square baking dish or pan with nonstick cooking spray.
2. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, salt, and ginger.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg and mix until combined.
4. Add wet and dry ingredients: Alternate adding dry mixture and milk to the butter mixture, starting and ending with the dry. Mix until just combined.
5. Fold in blueberries: Gently fold in blueberries, being careful not to crush them. Spread batter evenly into prepared pan.
6. Make the topping: In a small bowl, combine sugar, flour, and nutmeg. Cut in chilled butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
7. Top the cake: Sprinkle streusel evenly over the batter.
8. Bake: Bake 45–50 minutes, until topping is golden brown and a toothpick inserted in the center comes out clean.
9. Cool and serve: Allow to cool slightly before slicing. Serve warm or at room temperature.

💭 Recipe Tips

• Use fresh blueberries: They hold their shape better than frozen, but frozen berries can work if thawed and drained first.
• Don’t overmix batter: Overmixing makes the cake dense instead of tender.
• Keep butter cold for topping: Cold butter creates a crumbly, crunchy streusel.
• Add lemon zest: A teaspoon of zest in the batter brightens the blueberry flavor.
• Serve warm: This buckle tastes best slightly warm with coffee or tea.

🍧 What To Serve Blueberry Buckle With?

Blueberry buckle is delicious as-is but shines when paired with whipped cream, vanilla ice cream or a drizzle of lemon glaze. Serve it at brunch with fresh fruit, coffee or tea or as a summer dessert after dinner.

🎚 How To Store Blueberry Buckle Leftovers?

• Refrigerate: Store covered in the refrigerator for up to 4 days. Warm in the oven or microwave before serving.
• Freeze: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and reheat to refresh.

FAQs

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• Pecan Shortbread
• Super Easy Cupcake Sundaes Recipe

📊 Blueberry Buckle Nutrition Facts

Serving Size: 1 slice (1/10 of cake)

• Calories: 280 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 170mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 4g