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A close-up slice of a moist Blueberry Crumble Cake on a white plate, topped with fresh blueberries and powdered sugar.

Classic Blueberry Buckle

A timeless dessert featuring a moist, tender cake studded with fresh blueberries, all crowned with a buttery, sweet streusel crumb topping. Perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Crumb Topping
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
For the Cake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature
For the Blueberries
  • 1 1/2 cups fresh blueberries rinsed and thoroughly dried (can use frozen, not thawed)
  • 1 tbsp all-purpose flour

Equipment

  • 9x9 inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

For the Crumb Topping
  1. In a medium bowl, whisk together 1/2 cup granulated sugar, light brown sugar, 1/2 cup all-purpose flour, and ground cinnamon.
  2. Pour in the melted butter and mix with a fork until moist crumbs form. Set aside.
Prepare for Baking
  1. Preheat oven to 375°F (190°C). Grease and flour a 9x9 inch baking pan, or line with parchment paper leaving an overhang on two sides.
Prepare the Blueberries
  1. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake.
For the Cake Batter
  1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
  2. In another large bowl, using an electric mixer, cream together the softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the large egg until well combined, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  5. Gently fold in the floured blueberries by hand with a spatula until evenly distributed.
Assemble and Bake the Buckle
  1. Pour the cake batter into the prepared 9x9 inch baking pan and spread evenly.
  2. Evenly sprinkle the crumb topping over the batter.
  3. Bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake (avoiding blueberries) comes out clean. The top should be golden brown and the crumbs set.
  4. Let the buckle cool in the pan on a wire rack for at least 30 minutes before slicing and serving.

Notes

Storage: Store leftover Classic Blueberry Buckle covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Serving: Delicious warm or at room temperature. Serve plain, with a dollop of whipped cream, or a scoop of vanilla ice cream.
Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them directly with the flour and fold them into the batter. They might slightly increase the baking time.
Variations: A squeeze of lemon juice (1 tbsp) or a teaspoon of lemon zest can be added to the cake batter for a brighter flavor.