Go Back

Blueberry Buckle

Nothing beats a tender blueberry cake tucked under a buttery cinnamon crumble that practically melts into every bite. This old-fashioned Blueberry Buckle comes together with simple pantry staples and fresh berries, making it a dependable favorite for bakers of every skill level.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 3/4 cup white sugar
  • 1/4 cup butter or shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup white sugar for topping
  • 1/3 cup all-purpose flour for topping
  • 1/4 cup butter softened, for topping
  • 1/2 teaspoon ground cinnamon for topping

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.
  2. Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy.
  3. Stir flour, baking powder, and salt together in a separate bowl.
  4. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
  5. Fold in blueberries.
  6. Pour batter into the prepared pan.
  7. Combine sugar, flour, butter, and cinnamon in a bowl for the topping.
  8. Mix topping ingredients with your hands until crumbly.
  9. Sprinkle topping evenly over cake batter.
  10. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Notes

Store leftover Blueberry Buckle covered in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Serve slightly warm with coffee, tea, whipped cream, or vanilla ice cream.