The best Blueberry Buckle! A soft and buttery coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping.
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.
VIDEO INCLUDED BELOW:
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!
INGREDIENTS NEEDED:
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 THIS HOMEMADE BLUEBERRY 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!
Originally published: June 2018
Updated & republished: April 2020
HOMEMADE BLUEBERRY BUCKLE
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
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Recipe adapted from King Arthur Flour
When using frozen berries do you thaw them out first? This looks fantastic!
Hey Jane! No need to thaw first!! 🙂 Hope you love it!
I love using my IPot…hope I can adapt this recipe to it.
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?
Hi Lynda – I love those too! Yes, they will work in this!
Thank you for responding.
OMG! I made this for our women’s group at church. We all raved over it!
Yay! So happy you loved it!
I was raised in Maine and love anything with blueberries.
Maine seriously has the BEST wild blueberries. Small and so sweet! My favorite!!
Looks delicious! Can this be converted into an individual cake recipe to be baked in a muffin pan? Thanks!
Hey Sandi! I don’t see why not. I haven’t tried it yet so I’m not sure of the baking time so you’ll probably have to play with that a bit. 🙂
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!
This made me giggle. I am SO happy it was a bit of sunshine in your day!!
Can I use Maine wild blueberries?
I don’t see why not! 🙂
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.
If you don’t have 1/2 & 1/2, will 1% or canned milk work?