FRESH HOMEMADE BLUEBERRY BUCKLE

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.

WHAT IS BLUEBERRY BUCKLE?

Blueberry Buckle is a classic, country single-layered cake with a crumble topping usually made with fresh blueberries. With this recipe, I am using frozen blueberries. I have found that fresh or frozen blueberries all work well with this.

Blueberry Buckle is a recipe that I often identify as a Pennsylvania Dutch recipe. My Grandma made it often and she thought it hearkened back to her Pennsylvania Dutch roots. If you go further north, it is sometimes called Blueberry Grunt. Whatever you call it, I know you will call it good!

WHAT YOU’LL NEED:
for the cake:
all-purpose flour
baking powder
salt
oil
large egg
sugar
vanilla extract
half and half
fresh or frozen blueberries

for the crumble topping:
sugar
all-purpose flour
cinnamon
salted butter

HOW TO MAKE BLUEBERRY BUCKLE CAKE:

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.

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. This cake is a bit dense so I suggest slicing it into 12 smaller pieces.

Enjoy!

Blueberry Buckle

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 1 vote

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: The Country Cook

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup oil
• 1 large egg
• 1 cup sugar
• 1 tsp. 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 tsp. cinnamon
• 4 tbsp. 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 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: 4.2% | Vitamin C: 3.1% | Calcium: 6.3% | Iron: 8%

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Want more AMAZING blueberry recipes? Give these a try!
EASY BLUEBERRY COBBLER
BLUEBERRY BISCUIT CAKE
LEMON BLUEBERRY YOGURT CAKE

Recipe adapted from King Arthur Flour

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