Home » Dessert Recipes » Blueberry Buckle (+Video)

Blueberry Buckle (+Video)

ByBrandie @ The Country Cook
22 Comments
Jump to Recipe Print Recipe

The best Blueberry Buckle! A soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping.

BLUEBERRY COFFEE CAKE

This recipe really is the best Blueberry Buckle! It’s a soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping that has a touch of cinnamon.

Homemade Blueberry Buckle Cake, slice on a plate with fresh blueberries.

WHAT IS BLUEBERRY BUCKLE?

FREQUENTLY ASKED QUESTIONS:

What is Blueberry Buckle?

Blueberry Buckle is a single-layered cake with a crumble topping usually made with fresh (or frozen) blueberries. In some regions, it is sometimes called Blueberry Grunt.

What is the difference between a buckle and a coffee cake?

A buckle has fruit added where a coffee cake does not.

Why is it called a ‘buckle’?

From everything I’ve read, it’s because the cake “buckles” under the weight of so much fruit. I’m not sure I am buying that answer as this cake doesn’t buckle at all so I’ll keep researching that.

Shouldn’t you coat the blueberries in flour first?

Normally yes. For most batters, you would want to gently coat the blueberries in flour so they don’t sink to the bottom during baking. However, this batter is so thick that it’s not necessary.

Can be blueberry cake be frozen?

Yes. Wrap cake very well with plastic wrap then wrap with aluminum foil. This will keep in the freezer for up to 3 months.

slice of blueberry buckle cake on a small round white plate with fresh blueberries scattered around.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • baking powder
  • salt
  • oil
  • large egg
  • sugar
  • vanilla extract
  • half and half
  • fresh or frozen blueberries
  • cinnamon
  • salted butter
frozen blueberries, half and half, all purpose flour, sugar, baking powder, egg, vanilla extract, cinnamon.

HOW TO MAKE BLUEBERRY BUCKLE:

Preheat oven to 375F. Spray a 9-inch square baking dish with nonstick cooking spray. In a medium bowl, combine flour, baking powder and salt with a fork until combined.

all purpose flour, baking powder and salt mixed together with a fork in a bowl.

In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract. Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)

flour mixture, butter mixture stirred together in a stand mixture.

Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.

frozen blueberries added to cake batter and stirred by hand with a wooden spoon.

Spread batter into prepared baking dish.

blueberry buckle cake batter spread into a white 9-inch square baking dish.

To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.

salted cubed butter added to flour, sugar and cinnamon mixture.

Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.

crumble topping mixture in a bowl.

Sprinkle crumble topping on top of cake batter.

cinnamon crumble topping sprinkled on top of blueberry cake batter.

Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.

baked blueberry buckle coffee cake in a 9-inch square white revolver baking dish.

Allow to cool for at least 10 minutes before slicing and serving. This cake is a bit dense so I suggest slicing it into 12 smaller pieces.

Blueberry Buckle Cake cut into 12 slices in a baking pan.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Blueberry Buckle Cake recipe

Blueberry Buckle (+Video)

The best Blueberry Buckle! A soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping.
5 from 15 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Buckle
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12
Calories: 299kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 1 large egg
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup half and half (or milk)
  • 2 cups fresh or frozen blueberries

For the crumble topping:

  • 1/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 4 Tablespoons salted butter, cut into small cubes

Instructions

  • Preheat oven to 375F . Spray a 9-inch square baking dish with nonstick cooking spray. 
  • In a medium bowl, combine flour, baking powder and salt with a fork or whisk until combined.
  • In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract.
  • Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)
  • Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.
  • Spread batter into prepared baking dish.
  • To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.
  • Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.
  • Sprinkle crumble topping on top of cake batter.
  • Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.
  • Allow to cool for at least 10 minutes before slicing and serving.

Video

Nutrition

Calories: 299kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 154mg | Fiber: 1g | Sugar: 24g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 63mg | Iron: 1.4mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: June 2018
Updated & republished: April 2020

Recipe adapted from King Arthur Flour

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  2. On the Blueberry Buckle recipe the ingredients are all listed the measurements for each ingredient are not there. Please tell me the amounts of each ingredient that I will need to make this recipe. Thank you!

    Reply

  4. It may have been mentioned .. but in case it hasn’t. When using frozen blueberries I always coat them frozen with a tablespoon or two of flour before adding to the mixture. The reason is that so the blueberries will not sink to the bottom.

    Reply

  6. 5 stars
    This is a fabulous, delicious recipe! I made a gluten free version, and I am sure the chunk I ate after work today SAVED MY LIFE. True story. Thank you!

    Reply

  10. 5 stars
    I am a huge fresh fruit person especially living in California. But I do like the tiny Maine blueberries in a can, would they work?

    Reply