Blueberry Buckle
Seriously the best Blueberry Buckle recipe! 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 homemade coffee cake that’s stuffed with blueberries and topped with a perfectly sweet crumb topping that has a touch of cinnamon. I love that this can be made with fresh or frozen blueberries so you can make this anytime of the year. No need to wait for blueberries to be in season!
FREQUENTLY ASKED QUESTIONS:
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.
A buckle has fruit added where a coffee cake does not.
From everything I’ve read, it’s because the cake “buckles” under the weight of so much fruit. Or because it looks “buckled” with indentations after cooking. Like many fun recipes, folks have a hard time figuring out the exact origins.
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.
Yes. You would use the same amount.
Yes. Wrap cake very well with plastic wrap then wrap with aluminum foil. This will keep in the freezer for up to 3 months.
It can be left out on the counter (covered) for up to 3 days. It is not recommended to put into the refrigerator. Like most homemade cakes, it will dry out if put into the fridge.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
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. 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.
CRAVING MORE RECIPES?
- Blueberry Muffin Cake (+Video)
- Blueberry Pie Filling
- Lemon Blueberry Coffee Cake
- Biscuit Blueberry Cake with Bisquick (+Video)
- Blueberry Cheesecake Crescent Rolls
- Lemon Blueberry Muffins
Originally published: June 2018
Updated photos & republished: March 2024
The Best Blueberry Buckle
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¾ cup half and half (or milk – half & half will make it more moist)
- 2 cups fresh or frozen blueberries
For the crumble topping:
- ⅓ cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 Tablespoons salted butter, cut into small cubes
Instructions
- Preheat oven to 375F. Spray a 9×9-inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon 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 1/4 cup oil, 1 large egg, 1 cup sugar and 1 teaspoon vanilla extract.
- Alternately add the flour mixture and 3/4 cup half and half to the sugar/oil mixture (ending with the flour mixture.)
- Batter will be very thick. Finally, stir in 2 cups fresh or frozen blueberries, by hand, just until combined.
- Spread batter into prepared baking dish.
- To make the crumble topping, combine 1/3 cup sugar, 1/2 cup all-purpose flour and 1 teaspoon cinnamon in a small bowl. Add in 4 Tablespoons salted butter, cut into small cubes.
- 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
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 and other nutritional values can vary quite a bit depending on which brands were used.
Recipe adapted from King Arthur Flour
Can this be doubled and baked in a 9×13 pan
Yes it can. Just keep an eye on baking time since it will take a bit longer to bake.
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!
You scrolled right past them to get to the comment section. It’s all in a printable recipe card right above 🙂
If you don’t have 1/2 & 1/2, will 1% or canned milk work?
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.
Can I use Maine wild blueberries?
I don’t see why not! 🙂
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!!
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. 🙂
I was raised in Maine and love anything with blueberries.
Maine seriously has the BEST wild blueberries. Small and so sweet! My favorite!!
OMG! I made this for our women’s group at church. We all raved over it!
Yay! So happy you loved it!
Made as directed, and loved it! I am curious if melted butter can be swapped for the oil in the cake? I use butter in most of my baked goods, and we love it. I didn’t try it this time as I was afraid I would mess it up!
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.
I love using my IPot…hope I can adapt this recipe to it.
When using frozen berries do you thaw them out first? This looks fantastic!
Hey Jane! No need to thaw first!! 🙂 Hope you love it!