Blueberry Buckle Recipe

Why Make This

It's like a giant blueberry muffin coffee cake.
Prep takes less than 10 minutes.
It's great for breakfast, a snack, or dessert.

Have you ever had blueberry buckle?

Think blueberry muffin meets coffee cake, and you'll be somewhere in the vicinity of a blueberry buckle.

It's a blueberry cake with a dense batter and a streusel topping that "buckles" as the cake cooks.

My father, the baker in this family, first introduced me to blueberry buckles years ago, from an old newspaper recipe clipping. According to the clipping, the recipe is originally from the now out-of-print, but highly regarded Lee Bailey's Country Desserts.

The recipe has long become one of our family favorites. I mean, who wouldn't like a giant blueberry muffin coffee cake?

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Blueberry Buckle

Prep Time 5 mins

Cook Time 70 mins

Total Time 75 mins

Servings 8 servings

Make sure your baking powder is fresh and still active. To test, put a teaspoon of baking powder in a small bowl. Sprinkle with a little warm water. If the baking powder is still good it will bubble up. (See The Difference Between Baking Soda and Baking Powder for more info.)

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Cake Ingredients:

2 cups (260g) all-purpose flour (plus 1 to 2 tablespoons flour for dusting the blueberries)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick, 57g) unsalted butter, softened
3/4 cup (150g) sugar
1 large egg
1/2 cup (120ml) milk
1 pint (550ml) blueberries

Topping ingredients:

1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) sugar
1/3 cup (45g) all-purpose flour
1/2 teaspoon cinnamon

1 (8-inch) springform pan

Preheat the oven to 375°F (190°C).

Butter the inside of an 8-inch springform pan. Set aside.
Combine 2 cups flour, baking powder, salt:

Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl.
Beat the butter, sugar, egg:

Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg.
Combine the remaining batter ingredients:

Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Elise Bauer

Elise Bauer
Combine the streusel ingredients:

Combine ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture. Sprinkle this over the batter.

Elise Bauer

Elise Bauer
Bake:

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
Cool:

When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

Nutrition Facts (per serving)
406	Calories
13g	Fat
68g	Carbs
6g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	406
% Daily Value*
Total Fat 13g	17%
Saturated Fat 8g	38%
Cholesterol 55mg	18%
Sodium 273mg	12%
Total Carbohydrate 68g	25%
Dietary Fiber 2g	8%
Total Sugars 36g
Protein 6g
Vitamin C 4mg	21%
Calcium 103mg	8%
Iron 2mg	12%
Potassium 109mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.