Blueberry Buckle
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A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.
Originally published July 2014.
I first heard of blueberry buckle in a restaurant in Maine many years ago while on vacation. Acting like a typical tourist, I asked where the name originated but the server seemed to have no idea.
"That's what we've always called it", was her only response. It's hard to argue with that especially when references to "buckle" as a dessert dish can be found back to colonial times.
With that long a history it certainly qualifies as a well loved, old fashioned comfort food. A little research does indicate that the name comes from the crinkled or "buckled" appearance of the streusel crumb topping as the cake batter rises.
I wish I had asked for their blueberry buckle recipe at the time because I don't think I have had better since. Still, it is a pretty simple dessert.
Blueberry Buckle. Getting the recipe right.
I didn't have much trouble using ideas from a few of my old standard recipes to come up with a blueberry buckle recipe of my own.
Although our wild Newfoundland blueberries will not be ready for weeks yet, I decided to post this recipe as many summer fruits start to come into season.
Any fresh summer fruit or a combination of fruits, could be used in this recipe; raspberries, chopped strawberries, diced peaches or nectarines, all would be great choices.
An apple or pear buckle during the fall harvest would also be delicious. I think the secret to a good buckle is probably not to skimp on the fruit.
If you're making a fruit dessert, the fruit should be front and center. 2 ½ or even 3 cups of fruit should provide plenty of seasonal flavour.
The buttery crumb topping with a little touch of spicy cinnamon makes for a delicious and different textural addition. I like to serve it warm with a little vanilla whipped cream or some very good vanilla bean ice cream.
This cake also makes a great weekend brunch dessert too.
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Blueberry Buckle
A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.
Ingredients
For the blueberry cake base
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup milk
- 2 ½ cups fresh blueberries
For the Streusel crumb topping
- ½ cup all purpose flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup cold butter, cut in small cubes
Instructions
To make the cake base
- Preheat oven to 350 degrees F. Grease a 10 inch spring form pan well and line the bottom with parchment paper if you like for easy release of the cake when it is baked.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time. Beat well after the addition of each egg.
- Beat in the vanilla extract.
- Sift together the flour and baking powder.
- Add dry ingredients alternately with the milk.
- Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.
- Be careful not to over mix the batter or your cake will be dense. Fold the batter only until the flour is incorporated but no more.
- Quickly fold in the blueberries.
- Spread batter evenly into the prepared pan.
To make the streusel topping:
- Mix together the flour, sugar and cinnamon.
- Using your finger tips rub the butter through the dry mixture until it resembles a coarse meal.
- Press the crumb mixture together in handfuls and break off small pieces about the size of the top of your pinky finger, scattering them over the surface of the batter.
- Bake at 350 degrees F for about 35-40 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 299Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 63mgSodium 198mgCarbohydrates 41gFiber 1gSugar 20gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I've made this Blueberry Buckle three times now in the past few weeks. Each time I've made 1/2 the recipe and used an 8" springform pan. I've added a little extra milk to make it easier to fold in my FROZEN BLUEBERRIES. Works out beautifully. There are only two of us and we just gobble this cake up. It's not really sweet, and it tastes wholesome and delicious. Good for dessert or breakfast! Thank you for this recipe and all your recipes.
Growing up in Nfld we didn't realize how fortunate we were to have fresh blueberries right in our back yard. Now living in BC blueberries cost a small fortune so we buy them when they are in season and freeze them. They are still good nonetheless. My mom always made a blueberry cake when we were kids. We called it a blueberry bugger. Lol.
Thank you for the recipe. Just finished baking it. Can't wait to,taste it. Smells devine in my house.
Very pleased with this recipe using frozen blueberries. Making it again this week for a get-together with friends, I am sure they will love it as much as we do.
Would it be terrible yo leave off the streusel topping? Yes, I’m lazy really, but with ice cream, extra fruit maybe in a sauce etc. Lots of butter & sugar already 🤫
Just made this with fresh blueberries grown in Abbotsford, B,C, First small piece was still warm and it was delicious... Second piece will be after dinner, bigger and I bet just as good. This is a keeper! Thanks Barry
Do the blueberries sink if using frozen? Would dusting them with four first help?
Perfect recipe!
Just made this today and it was amazing! Having to stay at home these days has me baking for the first time in my life! Loved this recipe; easy to follow for a beginner.
Barry, thank you for this and so many excellent recipes. Made this 32 hours ago and it's 3/4 gone. There are only two of us and we don't eat many sweets so I usually give away half. Not this one! My husband has been eating it for breakfast, a piece after lunch and again after dinner. Yes people it is that good!!
Love your website and the detail in your recipes!
Linda A
Loves your recipes. For the queens jubilee street party I am making the caramel apple cheesecake and the blueberry buckle. Thanks for the fantastic recipes
Blueberry Cake and Brown Sugar Sauce
In the Miramichi area (Chatham /Newcastle) we make a large blueberry cake - 9x 13 size, very similar to your blueberry buckle recipe but without the topping. We make a hot brown sugar sauce to serve over the cake. So delicious.
Hi Barry,
Could I use Splenda instead of sugar as l'm a diabetic.
Thanks
Omg, this is delicious. I made it in my mini 6 Bundt pan and it looks incredible. It was for my in-laws Ann, and everyone absolutely loved it.
Can I use frozen berries in a pinch?