Summer mornings feel a little brighter when there is a Classic Blueberry Buckle baking in the oven. It is the perfect way to use those fresh, juicy berries from the garden. You will love how the sweet smell of cinnamon fills your home.
This recipe is a wonderful treat for a lazy weekend with your family. It is simple, honest, and brings everyone to the table. You do not need fancy skills to make this golden, fruit-filled cake today.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for any berry lover. It combines a soft, tender cake with a satisfyingly crunchy topping. The blueberries “buckle” the batter as it bakes, creating a beautiful, rustic look.
It is incredibly beginner-friendly and uses basic pantry staples you likely have. You can serve it for breakfast, brunch, or even a casual dessert. Your family will keep coming back for just one more little slice.
Simple Method
Making this cake is as easy as mixing a simple batter and folding in fruit. You do not need a heavy stand mixer if you do not want to use one. The streusel topping comes together quickly with just your fingers or a fork.
Even if you are new to baking, this recipe is very forgiving. Just follow the steps and watch the magic happen in your oven. You will feel like a pro baker in no time at all.
Ingredients You’ll Need
Fresh produce and simple staples make this summer favorite shine.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 1/2 cup granulated sugar (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1/2 tsp ground cinnamon (for topping)
- 1/4 cup unsalted butter, chilled and cubed (for topping)
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×9 inch square baking pan.
- In a medium bowl, cream together 1/4 cup softened butter and 3/4 cup sugar until light and fluffy.
- Add the egg and beat well until fully incorporated.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternating with the milk, mixing until just combined.
- Gently fold in the fresh blueberries by hand to avoid crushing.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine the remaining 1/2 cup sugar, 1/3 cup flour, and cinnamon for the topping.
- Cut in the 1/4 cup chilled butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40 to 45 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow the buckle to cool in the pan on a wire rack for at least 15 minutes before slicing.
Best Ways to Enjoy It
Serve this cake warm for the best flavor and texture. It is delicious on its own, but a dollop of whipped cream is lovely. For a real treat, try it with a scoop of vanilla ice cream.
This is a fantastic addition to your Sunday brunch spread. Pair it with a hot cup of coffee or a cold glass of milk. It also packs well for a summer picnic in the park.
Keep It Fresh
You can store leftovers in an airtight container at room temperature for two days. For longer storage, keep it in the fridge for up to five days. It stays remarkably moist thanks to all those fresh berries.
To enjoy it warm again, just pop a slice in the microwave for ten seconds. You can also freeze individual slices for a quick breakfast later. Just wrap them tightly in plastic wrap and foil before freezing.
Tips for Best Results
- Do not overmix the batter to keep the cake light and fluffy.
- Use cold butter for the topping to get those perfect crunchy crumbs.
- Gently toss berries in a teaspoon of flour to prevent them from sinking.
- Swap fresh berries for frozen if you are baking in the winter months.
- Check for doneness early to ensure the cake stays moist and tender.
- Let it cool slightly so the streusel sets before you slice into it.
- Add a pinch of nutmeg to the topping for extra warmth.
Ways to Switch It Up
- Add fresh lemon zest to the batter for a bright citrus twist.
- Substitute half the blueberries for raspberries or blackberries for a mixed berry version.
- Use a gluten-free all-purpose flour blend to make this dietary friendly.
- Swap the granulated sugar in the topping for brown sugar for a deeper flavor.
Quick Answers
Can I use frozen blueberries?
Yes, you can use frozen berries without thawing them first. Just be aware that they might slightly purple the batter. Your bake time might also need an extra five minutes.
How do I know when it is done?
The top should be golden brown and the edges will pull away slightly. A toothpick inserted in the center should come out clean or with a few crumbs. Avoid overbaking to keep it soft.
Can I make this ahead of time?
You can bake this the night before you plan to serve it. It stays fresh and delicious for your morning guests. Just cover it tightly once it has cooled completely.
I hope this Classic Blueberry Buckle brings a little sunshine to your kitchen. It is a simple joy that your whole family will love. Happy baking!
— Lidia
Classic Blueberry Buckle
Ingredients
- 2 cups all -purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp sal t
- 1/4 cup unsalted butter, softened
- 1 large eg g
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 1/2 cup granulated sugar (for topping)
- 1/3 cup all -purpose flour (for topping)
- 1/2 tsp ground cinnamon (for topping)
- 1/4 cup unsalted butter, chilled and cubed (for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x9 inch square baking pan.
- In a medium bowl, cream together 1/4 cup softened butter and 3/4 cup sugar until light and fluffy.
- Add the egg and beat well until fully incorporated.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternating with the milk, mixing until just combined.
- Gently fold in the fresh blueberries by hand to avoid crushing.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine the remaining 1/2 cup sugar, 1/3 cup flour, and cinnamon for the topping.
- Cut in the 1/4 cup chilled butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40 to 45 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow the buckle to cool in the pan on a wire rack for at least 15 minutes before slicing.
