Old-fashioned Blueberry Buckle

A round-cut piece of blueberry buckle on a plate, with a dollap of yogurt and a sprinkle of fresh blueberries on the side. The remaining unserved buckle is in the background.

This old-fashioned Blueberry Buckle is the perfect mix of tender vanilla cake, fresh berries, and buttery streusel topping. Part cobbler, part coffee cake—and completely delicious.

Course Dessert

Diet Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 308kcal

Author Renee

Equipment

1 9-inch baking dish or deep dish pie plate

Ingredients

Batter:

2 cups flour
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter room temperature
¾ cup sugar
1 large egg
⅔ cup milk
1 teaspoon vanilla
1 teaspoon lemon zest
2 cups fresh or frozen blueberries

Topping:

½ cup flour plus 1 tablespoon for coating berries.
¼ cup sugar
¼ cup light brown sugar
½ teaspoon cinnamon
¼ cup butter

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish or 9-inch pie plate.
Topping: In a small bowl, mix flour, granulated sugar, and brown sugar. Cut in cold butter until crumbly. Freeze until ready to use.
Cake: In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter until fluffy. Add sugar and cream together. Beat in egg, then mix in vanilla and lemon zest.
On low speed, alternate adding flour mixture and milk, mixing just until smooth.
Spread batter in prepared pan.
Toss blueberries with 1 tablespoon flour, then scatter over batter. Gently press them in.
Sprinkle with streusel topping.
Bake at 375°F (190°C) for 5 minutes, then lower to 350°F (175°C) and bake 35–40 minutes, until golden and a toothpick comes out clean.
Cool at least 15 minutes. Serve warm or at room temp—with vanilla ice cream if you like!

Notes

Room temp ingredients make a difference! Make sure your butter, egg, and milk are at room temperature before mixing. This helps the batter come together smoothly and bake evenly.

Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the cake tough instead of tender.

Using frozen berries? No problem—just don’t thaw them first. Toss them with flour as usual, then add 2–5 minutes to the baking time to account for the extra chill. Keep an eye on the top; it should be golden and a toothpick should come out clean when it’s done.

Cool before slicing. Letting the buckle rest for 15–20 minutes helps it set up and makes for cleaner slices.

Nutrition