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Blueberry Buckle

Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you'll love a slice for breakfast or dessert!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 225 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the cake
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 3 cups fresh blueberries
For the streusel topping
  • ¼ cup unsalted butter softened
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray 9-inch square baking dish with baking spray. Set aside.
  2. For the cake, in a large mixing bowl, combine the flour, sugar, slat, and baking powder. Add in butter and mix with paddle attachment until blended.
  3. Add in eggs, milk, vanilla, and lemon zest. Blend until combined. Batter will be very thick.
  4. Fold in blueberries. Spoon into baking dish.
  5. For the streusel, combine butter, flour, sugars, and cinnamon. Mix until crumbly, using hands if necessary.
  6. Sprinkle over the top of the blueberry batter.
  7. Bake for 55-60 minutes, until lightly browned. Remove from oven and cool completely. ENJOY.

Notes

  • The batter will be VERY thick. Gently fold in your blueberries, it's okay if a few of them burst. The thick batter helps keep these berries floating in the cake and not sinking to the bottom.
  • Use your hands to mix the streusel. This helps break up the butter evenly into the crumb mixture.
  • Adding lemon is optional, but I love the way it brings out the flavor in blueberry recipes. Just like I added citrus to these Blueberry Lemon Hand Pies and lime to this Blueberry Lime Crumble recipe.
  • When zesting the lemon for today's buckle, I use this microplane grater. Be sure to only zest the outer skin, the yellow part. If you zest some of the white, it becomes too bitter, so don't go crazy with zesting!
  • Fresh blueberries work best in this recipe. Frozen berries will still work, but may bleed color into your cake, and may affect the cooking time. The added moisture from frozen berries is significant in today's recipe!
  • This cake can also be made without the streusel if desired. Sprinkle with about 2 Tablespoons of coarse sugar in place of the streusel. This gives the top of the cake a little texture and sweetness without the added layer of streusel. Drizzle a little vanilla icing on top!

Nutrition Information

Serving 1slice Calories 225kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 47mg (16%) Sodium 116mg (5%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 225

% Daily Value*

Serving 1slice
Calories 225kcal 11%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Cholesterol 47mg 16%
Sodium 116mg 5%
Fiber 1g 4%
Sugar 15g 30%

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