Blueberry Buckle

Hello, there. I’ve got the perfect tasty breakfast treat for you to bake this Sunday morning — Blueberry Buckle. This recipe is a sweet coffee cake sprinkled with fresh blueberries and topped with a crunchy brown sugar streusel. Serve warm with a mug of coffee and then please let me know how much you loved it!

Blueberry Buckle
This is one of those recipes I’ve had for years, handwritten on a card in my recipe book. I’m not sure where it originated (Mom? Granny?), but I made a couple minor tweaks to the original recipe and baked it three different times over the past couple weeks to make sure I had it just right to share with you.

Blueberry Buckle

Blueberry Buckle

The recipe prep is very easy, and the brown sugar topping creates a lovely aroma in the kitchen while it bakes. So, buckle up! Here’s how to make the very sweet, Blueberry Buckle:

Print Recipe
Blueberry Buckle
A sweet, blueberry-filled coffee cake with a crunchy brown sugar topping.
Blueberry Buckle
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Blueberry Buckle
Instructions
For the Cake
  1. Preheat oven to 375°F. Grease a 9" square baking dish.
  2. In a large bowl, cream butter and sugar with an electric mixer on medium speed until smooth, about 2 minutes. Add egg, buttermilk, salt and baking powder. Mix well, about 2 minutes, scraping down sides of bowl with a spatula as needed.
  3. On low speed, stir in the flour 1 cup at a time, until incorporated. Beat an additional 1 minute. Fold in blueberries, batter will be thick.
  4. Pour batter into greased pan and spread evenly with a spatula.
For the Topping
  1. In a small bowl, mix brown sugar, flour and cinnamon together. Add in butter, mixing until combined. Sprinkle topping mixture over the top of the cake batter, distributing evenly.
  2. Bake for 45-50 minutes, or until toothpick comes out clean from center. Let cool 1 hour before slicing. Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
  • You can substitute buttermilk with regular milk if you don't have any on hand, but buttermilk is what gives you the moist cake texture.
  • When checking for doneness, make sure a toothpick comes out clean from the cake center. The topping may look like it isn't done as the butter melts in the oven, but it will firm up as it cools. I've made the mistake of overbaking because I thought the topping looked too soft, but it wound up too brown and too crunchy to cut into after it cooled.

Blueberry Buckle

Blueberry Buckle

Enjoy! And please let me know if you tried this recipe and how it turned out by leaving a comment below.

With sprinkles on top,
Love, Britt

 

 

 

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