Name: Homemade Blueberry Buckle
Prep time: 15 min
Cook time: 60 min
Ingredients: ⅓ cup all-purpose flour ((1½ oz/43 g)); ¼ cup dark brown sugar ((1½ oz/43 g)); ¼ cup granulated sugar ((2 oz/57 g)); ½ teaspoon ground cinnamon; 5 tablespoons butter (cold and diced (2½ oz/71 g)); 1⅔ cups all-purpose flour ((8⅓ oz/236 g)); 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon baking soda; 1 cup granulated sugar ((8 oz/225 g)); 6 tablespoons butter (at room temperature (3 oz/85 g)); Zest of 2 lemons; 2 large eggs (at room temperature); ½ cup buttermilk (at room temperature (4 fl oz/120 ml)); 3 cups blueberries (fresh or frozen (15 oz/426 g))

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There’s something magical about a Homemade Blueberry Buckle—a tender, buttery cake studded with juicy blueberries and crowned with a crumbly, cinnamon-spiced topping. Each bite is a perfect balance of sweet, tart, and warm spice, with a texture that’s both soft and delightfully crisp. This dessert is a celebration of summer’s best fruit, baked into a comforting treat that feels like a hug in every slice.

With just 15 minutes of prep and an hour in the oven, this recipe is surprisingly simple yet impressively rewarding. The aroma of cinnamon and fresh blueberries wafting through your kitchen is irresistible, promising a dessert that’s as beautiful to serve as it is delicious to savor. Perfect for brunch or dessert, this buckle is sure to become a family favorite.

Ingredients for Homemade Blueberry Buckle

Topping:
⅓ cup (1½ oz/43 g) all-purpose flour
¼ cup (1½ oz/43 g) dark brown sugar (light brown sugar works too)
¼ cup (2 oz/57 g) granulated sugar
½ teaspoon ground cinnamon
5 tablespoons (2½ oz/71 g) butter, cold and diced
Cake:
1⅔ cups (8⅓ oz/236 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup (8 oz/225 g) granulated sugar
6 tablespoons (3 oz/85 g) butter, at room temperature
Zest of 2 lemons (or 1 tablespoon bottled lemon zest)
2 large eggs, at room temperature
½ cup (4 fl oz/120 ml) buttermilk, at room temperature (or substitute with ½ cup milk + 1½ teaspoons vinegar or lemon juice)
3 cups (15 oz/426 g) blueberries, fresh or frozen (no need to thaw if frozen)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Butter an 8-inch (20-cm) square baking dish and line it with parchment paper. Set aside.
Make the Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with a fork or pastry blender until the mixture is crumbly. Set aside.
Make the Batter: In a small bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the sugar, butter, and lemon zest on medium-high speed until light and fluffy, about 2 minutes.
Lower the speed to medium-low and beat in the eggs, one at a time, followed by the buttermilk. Scrape down the sides of the bowl and beat for another few seconds to ensure the batter is evenly combined.
Add the flour mixture in 3 increments with the mixer on low until just combined, scraping down the sides of the bowl once or twice.
Gently fold in the blueberries, then spread the batter evenly in the prepared baking dish. Sprinkle the topping evenly over the cake.
Bake for 55 to 60 minutes, or until the topping is nicely browned and a skewer inserted in the center comes out with a few moist crumbs still attached.
Let the cake cool to room temperature in the baking dish before serving.
Store in an airtight container at room temperature for up to 2 days.

Perfect Pairings: Serving Suggestions

This Homemade Blueberry Buckle is delicious on its own, but it truly shines when paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch twist, serve it alongside a cup of coffee or tea. If you’re feeling fancy, drizzle a bit of warm honey or maple syrup over the top for extra sweetness.

Keep It Fresh: Storage and Reheating Tips

Store your Blueberry Buckle in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, pop individual slices in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-10 minutes until just heated through.

Mix It Up: Recipe Variations

Feel free to get creative with this recipe! Swap the blueberries for raspberries, blackberries, or a mix of your favorite berries. For a nutty twist, add ½ cup of chopped walnuts or pecans to the topping. If you’re out of buttermilk, substitute with ½ cup of milk mixed with 1½ teaspoons of lemon juice or vinegar.

Quick Tips for Success

To save time, measure and prepare all your ingredients before starting. Use frozen blueberries straight from the freezer—no need to thaw! If you don’t have a stand mixer, a handheld electric mixer or even a sturdy whisk will work just fine. Lastly, don’t overmix the batter; a few lumps are perfectly okay.