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Blueberry Buckle

All you need are a few simple ingredients to make this old-fashioned Blueberry Buckle recipe. It's so easy to make, and it's perfect for breakfast or as a dessert!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr 30 mins
Servings: 9 servings
Calories: 384 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For the Streusel:
  • ½ cup all-purpose flour (60g)
  • ¼ cup packed light brown sugar (55g)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter softened
For the Buckle:
  • 1½ cups all-purpose flour (180g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • 1 cup granulated sugar (200g)
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (120mL)
  • 2½ cups fresh blueberries (394g)

Instructions

For the Streusel:
    Cup of Yum
  1. In a small bowl, stir together flour, sugars, and cinnamon. Using a fork or your fingers, work the butter into the flour mixture until crumbly. Chill until ready to use.
For the Buckle:
  1. Preheat the oven to 375°F. Grease an 8x8-inch baking pan with baking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, stopping to scrape down the sides of the bowl occasionally. Beat in the vanilla.
  4. With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the milk and flour mixture. Fold in 2 cups of blueberries.
  5. Spread the batter into the prepared baking pan. Sprinkle with the chilled streusel topping and the remaining ½ cup of blueberries.
  6. Bake for 50 to 55 minutes, tenting after 25 minutes, or until the top is golden brown, and a wooden pick inserted into the center comes out clean. Let cool for at least 20 minutes before slicing and serving.

Notes

  • Do not over-mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
  • Frozen blueberries may change the color of your batter as the berries thaw in the batter, but don’t worry, the buckle will still taste amazing.
  • When zesting a lemon, stop zesting once you reach the white layer, as it’s bitter.
  • If you don’t have enough blueberries, you can add any fruit instead of blueberries, such as raspberries, strawberries, or blackberries.
  • Make sure you set aside enough time for the blueberry buckle to cool before serving. It’ll crumble if you try to slice the buckle while it’s hot from the oven.
  • Make sure to measure your flour correctly. ​​I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 77mg (26%) Sodium 378mg (16%) Potassium 113mg (3%) Fiber 2g (8%) Sugar 36g (72%) Vitamin A 498IU (10%) Vitamin C 5mg (6%) Calcium 94mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 384

% Daily Value*

Calories 384kcal 19%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 77mg 26%
Sodium 378mg 16%
Potassium 113mg 2%
Fiber 2g 8%
Sugar 36g 72%
Vitamin A 498IU 10%
Vitamin C 5mg 6%
Calcium 94mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.