Go Back
–+ servings
Homemade Blueberry Buckle Recipe

Homemade Blueberry Buckle

Shaziya
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. With just 15 minutes of prep and an hour in the oven, this recipe is surprisingly simple yet impressively rewarding.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 9 people

Ingredients
  

Topping

  • 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)

Cake

  • 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)

Instructions
 

  • Preheat the oven to 350°F and butter and line with parchment an 8-inch (20-cm) square baking dish. Set aside.
  • Make the Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the 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 with a medium bowl and 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 make sure the batter is evenly combined.
  • Add in the flour mixture in 3 increments with the mixer on low until just combined, scraping down the sides of the bowl once or twice.
  • Fold in the blueberries, then spread evenly in the prepared baking dish and sprinkle the topping over the cake.
  • Bake for 55 to 60 minutes, until the topping is nicely browned and a skewer inserted in the center comes out with a few moist crumbs still attached.
  • Let cool to room temperature in the baking dish before serving.
  • Store in an airtight container at room temperature for 2 days.
Keyword baking recipe, Blueberry Dessert, coffee cake, fruit buckle, Homemade Treat
Tried this recipe?Let us know how it was!