Blueberry Buckle

Blueberry Buckle—just saying it out loud makes my mouth water a little. Ever bake something, and it totally collapses in the middle? Yeah, me too.

That’s half the fun of making a blueberry buckle! If you’ve ever craved cake, coffee, and pie at the exact same time (and weren’t sure what you wanted), this classic dessert solves that wild craving.

It’s pretty much a lazy cake filled with blueberries and topped with crumbs. And guess what? You probably have most of the stuff you need right now.

What’s Special About Blueberry Buckle?

Okay, so you might be asking, “What even is a blueberry buckle?” Honestly, it’s like a coffee cake smashed together with a blueberry muffin and finished with a sweet, buttery crumb topping. The thing’s got personality.

It’s not fancy or fussy—it’s simple, homey, and almost impossible to mess up. Every time I make this for family, someone says it tastes like summer mornings at Grandma’s.

Juicy blueberries bubble up through the cake while the crumbly top gets golden and a little crunchy. The whole kitchen smells just…happy.

“This was so delicious and comforting. It tasted like childhood holidays at my aunt’s house. The topping is crazy good!” — Megan T.

Blueberry Buckle

Blueberry Buckle Ingredients: Nothing Wild Here

You’ll love this—nothing weird, nothing expensive. Grab what you need:

• All-purpose flour (you could use half whole-wheat if you’re trying to be responsible, but I usually don’t)
• Sugar (half in the batter, half for the topping)
• Butter (real butter makes the difference here, promise)
• Blueberries (fresh are awesome but frozen work perfectly fine)
• Egg (only need one, whew)
• Baking powder
• Milk (I always use whatever’s already in the fridge)
• Cinnamon (for the crumb, because wow)
• Pinch of salt

I mean, these are pretty basic pantry things.

Making Blueberry Buckle (No Fancy Steps Required)

Here’s how it goes, plain and simple. First, cream your butter and sugar together until it’s fluffy-ish. Add your egg and milk—don’t stress, lumps are fine.

Stir in the flour, baking powder, and a bit of salt. Toss your blueberries with a spoonful of flour (helps ‘em not all sink to the bottom!), then fold them gently in the batter.

Now, pour it into your favorite baking dish. Mix up a quick crumb topping with butter, flour, sugar, and cinnamon until crumbly (fingers work best). Sprinkle it all over the top. Bake at 350°F for, honestly, about 40 to 45 minutes.

You’ll see the top turn golden and get that “hello, I’m delicious” smell everywhere. If a tester comes out a little crumby but not wet, pull it out.

Blueberry Buckle

Serving Suggestions

So, here’s how I love to eat blueberry buckle. Maybe you’ll agree:

• Slice while it’s still warm and the berries are oozing. (Best with coffee. Or hot tea.)
• Top with a scoop of vanilla ice cream after dinner. Trust me.
• Cold for breakfast? I do it. No one’s judging at my place.
• Easy to pack for picnics or snack breaks at work.

You basically can’t mess this up. Every bite feels like a hug.

Blueberry Buckle

Storage and Freezing Blueberry Buckle

Okay, full truth: leftovers at my house rarely survive the night. But if you want to save it, just cover with foil and it’s fine on the counter for up to two days. Any longer? Pop it in the fridge. And yes, you can freeze blueberry buckle.

Just wrap the slices up individually or in a big chunk with some foil, toss in a freezer bag, and freeze for up to a month. I like to pop cold pieces in the toaster oven, so the crumbs get crunchy again.

Blueberry Buckle

Blueberry Buckle

Print Recipe

A delightful dessert that combines cake, coffee, and pie flavors with juicy blueberries and a crunchy crumb topping.

• Author: Niwala
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar (divided)
• 1/2 cup butter (softened)
• 1 cup blueberries (fresh or frozen)
• 1 egg
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 teaspoon cinnamon
• Pinch of salt

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Instructions

1. Cream butter and 1/2 cup sugar together until fluffy.
2. Add egg and milk, mixing until combined (lumps are fine).
3. Stir in flour, baking powder, and pinch of salt.
4. Toss blueberries with a spoonful of flour and fold gently into batter.
5. Pour batter into baking dish.
6. For crumb topping, mix remaining sugar, flour, butter, and cinnamon until crumbly; sprinkle over batter.
7. Bake at 350°F for 40-45 minutes until golden and a toothpick comes out clean.

Notes

Serve warm with coffee or tea, or enjoy cold for breakfast. Can be topped with vanilla ice cream.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 15g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg