Blueberry Buckle

Blueberry Buckle Recipe on @browneyedbaker :: www.browneyedbaker.com

We’re just about at the mid-point of summer, which means there’s still a lot of summer left to be had, but I feel like it’s a freight train barreling out of control. It’s the middle of July, and it feels like just yesterday we signed the closing papers on our house (which happened the week before Memorial Day). I guess time flies when you’re having fun! I definitely feel like summer is slipping through my fingertips, so I’ve been trying to eat up as much of it as I can. The blueberries lately have looked especially amazing. They are all so big and plump, and taste just as good as they look. I picked up a huge container at Costco on Friday and didn’t last more than 24 hours before I was in the kitchen with them. I’ve been wanting to make a blueberry buckle for years, and finally got down to it.

Blueberry Buckle Recipe on @browneyedbaker :: www.browneyedbaker.com

In case you haven’t heard of blueberry buckle, it’s basically a single-layer blueberry coffee cake with a streusel topping. I don’t know about you, but I live and die for streusel topping.

As it turns out, there are recipes for blueberry buckle everywhere. I sifted through a lot of them before deciding on which one to try. The deciding factor? This recipe has a whopping 4 cups of fresh blueberries, which was by and far the most of any recipe I found. More blueberries could only mean more deliciousness, I decided. Plus, the streusel topping looked substantial, more like a crumb topping, which rocks my world.

Blueberry Buckle Recipe on @browneyedbaker :: www.browneyedbaker.com

I couldn’t have been more excited about how this recipe turned out. There is just enough cake batter to hold the blueberries together, which means it’s basically like just eating fruit, which means you could totally have this for breakfast (don’t you love my logic?). It’s a perfect breakfast/brunch cake, as well as a great dessert for any time of day.

I’m riding the blueberry train as long as I can; if you’re hopping on, too, you definitely want to make this cake before summer’s end.

Blueberry Buckle Recipe on @browneyedbaker :: www.browneyedbaker.com

One year ago: Hot Corn and Cheese Dip
Two years ago: Peach Cobbler and Malted Milk Ice Cream
Three years ago: Cranberry Orange Scones
Four years ago: White Chocolate Macadamia Nut Cookies
Six years ago: Chocolate Chip Cookie Dough Dip

Blueberry Buckle

Yield: About 8 servings

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 30 minutes

A fabulous recipe for Blueberry Buckle; it's bursting with fresh blueberries and topped with a crumb streusel.

Ingredients:

For the Topping:
½ cup all-purpose flour
½ cup light brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup unsalted butter, softened, cut into 8 pieces

For the Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
10 tablespoons unsalted butter, softened
⅔ cup granulated sugar
½ teaspoon salt
½ teaspoon grated lemon zest
1½ teaspoons vanilla extract
2 eggs, at room temperature
4 cups (20 ounces) fresh blueberries

Directions:

1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.

2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.

3. In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar, salt and lemon zest at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries into the batter until evenly distributed.

4. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.

5. Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).

6. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

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87 Responses to “Blueberry Buckle”

  1. Tieghan on July 15, 2013 at 12:11 am

    Summer is going by way to fast!! Must make more pies. This buckle looks so good. I love all the blueberries. yum!

    Reply

  2. Sarah on July 15, 2013 at 12:57 am

    I Love that I get to See all your beautiful summer food in the middle of winter; this is book marked fo sho!

    Reply

  3. Pamela @ Brooklyn Farm Girl on July 15, 2013 at 1:00 am

    This is beyond tasty looking.. I’m all kinds of jealous that I don’t have this in my life right now. It will change soon, this is now on the to make list!

    Reply

  4. Marcie @ flavor the moments on July 15, 2013 at 1:14 am

    I feel like the bottom has fallen out of summer and it will be over as fast as it started. This buckle loooks so perfect, bursting with all those fresh blueberries. I love streusel toppings too. I’m dying for A slice! Your photos are amazing. I need some of this soon!

    Reply

  5. Ellen on July 15, 2013 at 1:45 am

    Whoaaaaa, stay on that blueberry train, I’m a fan! I’ll be in the streusel caboose:)

    Reply

  6. Chung-Ah | Damn Delicious on July 15, 2013 at 1:54 am

    I love the excuse to have this for breakfast!

    Reply

  7. Laura (Tutti Dolci) on July 15, 2013 at 1:58 am

    I love blueberries, this looks like perfection!

    Reply

  8. Betsy @JavaCupcake on July 15, 2013 at 2:29 am

    I love the struessel topping too. Seriously. It’s the best part. YUM!

    Reply

  9. Brandon on July 15, 2013 at 2:52 am

    I _love_ this recipe. It is really amazing how many blueberries they cram into this cake, and, as long as you use fresh ones, they don’t burst all over the inside of the cake and ruin the crumb. The only thing I don’t like about this cake is that it goes off quickly, so be prepared to eat a lot of it in a few days. Even then, it’s totally worth it.

    Reply

  10. Averie @ Averie Cooks on July 15, 2013 at 3:23 am

    4 cups of blueberries and a C.I. recipe – cannot go wrong! Michelle it looks so good! I’ve recently been on a massive baking-with-blueberries kick and have 2 pre-written posts and would love to bake more with them. I am just in love with blueberry things lately. Your buckle looks perfect. Love the crumbly top, too!

    Reply

  11. Lizzy (Good Things) on July 15, 2013 at 4:16 am

    Yum!

    Reply

  12. Nancy P.@thebittersideofsweet on July 15, 2013 at 6:42 am

    This cake looks delicious and I think it is great it calls for so much fruit! Definitely will make it very flavorful!

    Reply

  13. Tracey on July 15, 2013 at 6:52 am

    This is one of my absolute favorite blueberry recipes! LIke you said, there’s SO much fruit in it, and when you combine that with the topping, it’s just heavenly :)

    Reply

  14. Stacy | Wicked Good Kitchen on July 15, 2013 at 8:37 am

    Gorgeous Blueberry Buckle, Michelle! I have made this CI recipe before and it is delish! And, guess what I’m baking today? A buckle! Thanks for sharing!

    Reply

  15. Jessica@AKitchenAddiction on July 15, 2013 at 9:01 am

    The more blueberries the better! Love the thick streusel topping!

    Reply

    • JoAnn on July 16th, 2013 at 11:37 am

      Hi, I have a question, what if I wanted to use frozen blueberries, I would thaw them out first, and coat with a little flour, but would that work in this recipe? Another thing, my streusel topping as I was baking it, liquefied…is that normal for that to happen? Thanks it’s baking as we blog, and I can’t wait to taste it! The bowl scrapings were delish!

      Reply

      • JoAnn on July 16th, 2013 at 11:38 am

        Thanks!

        Reply

      • Michelle on July 16th, 2013 at 3:48 pm

        Hi JoAnn, Per the recipe headnote that recommends using fresh blueberries and not frozen, I would stick with fresh if you can. You can always give it a go as you described, but I can’t guarantee the outcome. As for the streusel topping liquifying… I think your butter may have been too warm and just melted. It shouldn’t liquify.

        Reply

        • JoAnn on July 20th, 2013 at 2:27 pm

          Thanks! It turned out delish! My family loved it, even with the streusel alittle hard on top…and the blueberries being frozen didn’t change the flavor one bit, but I am going to try it with fresh ones next time, which I’m making this again tomorrow! Thanks for sharing the recipe ♥

          Reply

  16. Melanie @ carmelmoments.com on July 15, 2013 at 9:03 am

    Planning on blueberry picking this week. So perfect recipe to try. I’ve been looking to experiment with my goods. Thanks!

    Reply

  17. Robyn on July 15, 2013 at 9:20 am

    Just curious – do you have access to locally grown fruit where you live? Farmer’s markets?

    Reply

  18. Kate on July 15, 2013 at 10:22 am

    Love this! I have never heard of a “buckle” before today, and believe it or not, I’m a pastry chef.
    Going to make this with the crumb made with brown butter, and coarse salt.
    Thank you! Happy summer!

    Reply

  19. Belinda @themoonblushbaker on July 15, 2013 at 10:36 am

    Coffee cake with blueberries and crumble topping? My perfect afternoon snack cake! I love it

    Reply

  20. Mercedes on July 15, 2013 at 10:46 am

    I can’t stand how quickly summer is flying by! I have bookmarked this buckle to make for a coffee cake at the lake cabin when I have a bunch of guests to serve! Great recipe!

    Reply

  21. Dee on July 15, 2013 at 11:02 am

    Somehow you must know I went blueberry picking yesterday! I made your blueberry muffins and they are delicious! I am definitely making this. With three little helpers picking berries I have TONS.

    Reply

  22. Dena Koehn on July 15, 2013 at 11:07 am

    I’ve been eyeballing a similar recipe (with 5 cups of blueberries).. haven’t made it yet.
    http://megduerksen.typepad.com/photos/recipes/sc00a5d9e7.html

    Reply

  23. Stephanie-Oh on July 15, 2013 at 11:12 am

    I love this recipe from CI. The addition cardamom recipe is wonderful too.

    Reply

  24. Kathy on July 15, 2013 at 11:31 am

    Wow! That’s a lot of blueberry goodness!

    Reply

  25. Ashley @ Wishes and Dishes on July 15, 2013 at 11:40 am

    I love buckles!! The topping is the best part :)

    Reply

  26. Liz N. on July 15, 2013 at 12:06 pm

    I have made this version of Blueberry Buckle for years (as soon as Cook’s Illustrated printed this recipe). It’s the best one yet! This recipe gets rave reviews every time I bring it to a potluck!

    Reply

  27. Tiffany on July 15, 2013 at 12:13 pm

    Going to have to go to the store today to pick up some blueberries. Where is your cake stand from? I’ve been looking for one like that for a long time.

    Reply

    • Michelle on July 15th, 2013 at 4:05 pm

      Hi Tiffany, I actually picked it up at either Marshall’s or TJMaxx (I can’t remember which one).

      Reply

  28. iscribbler on July 15, 2013 at 12:27 pm

    I just love how that cake actually looks like it’s buckling under the topping! And that’s a good thing in my book. :) Love the look and density of this cake! Thanks for sharing!

    Reply

  29. Katrina @ Warm Vanilla Sugar on July 15, 2013 at 12:46 pm

    I live and die for crumble toppings too! Love this!

    Reply

  30. Cindy D on July 15, 2013 at 1:45 pm

    I’m getting 20 pounds of blueberries this week so this will have to be something to try!! I’ve been making blueberry crisp for years with a recipe similar to yours. Just wondering…. have you ever used frozen blueberries in this buckle recipe? I might be freezing some of my 20 lbs.to use later,so I’m curious if they would work :-)

    Reply

    • Michelle on July 15th, 2013 at 4:06 pm

      Hi Cindy, The headnote of the recipe by Cook’s Illustrated states that fresh blueberries are best, and that frozen ones can be too moist for this recipe. Hope that helps!

      Reply

  31. Cate @ Chez CateyLou on July 15, 2013 at 2:18 pm

    I also live and die for streusel topping! This coffee cake looks amazing! I can’t wait to try out the recipe! I will have to wait until I have guests for brunch, or else I will literally eat the entire thing!

    Reply

  32. Gayle on July 15, 2013 at 2:36 pm

    Feel like summer is getting away from me too! Just bought a 1/2 of blueberries. Know what’s I’ll be baking this week! Looks amazing. Thank you!

    Reply

  33. Mia on July 15, 2013 at 3:51 pm

    Looks delish! I just made blueberry muffins with a streusel topping for a brunch this weekend. Blueberries + carbs + streusel = AMAZING! Can’t wait to give this a try with the next carton I purchase.

    Reply

  34. Helen Gregson on July 15, 2013 at 5:52 pm

    I made a nearly identical recipe a couple of weeks ago for overnight guests. It was devoured in one morning…Yes, we ate it for breakfast.

    Reply

  35. Chandra@The Plaid and Paisley Kitchen on July 15, 2013 at 6:45 pm

    Oh This is a little slice of blueberry heaven!

    Reply

  36. Nessa on July 15, 2013 at 7:19 pm

    So yummy :)

    Reply

  37. Kristi on July 15, 2013 at 7:24 pm

    Just made it and it turned out perfect! Everyone loved it!
    Thanks

    Reply

  38. Katherine Johnson on July 15, 2013 at 7:33 pm

    Buckle up, baby. I’m going to the store for blueberries!

    Reply

  39. Kaitlin on July 15, 2013 at 9:48 pm

    Yummy! This looks amazing!

    And I totally know how you feel about summer! I realized today that we’re pretty much half way through summer. I decided I need to slow down, relax, and savor these last few weeks before classes start up again!

    Keep up the good work!

    xoxo kaitlin.
    http://www.maisouibake.com

    Reply

  40. Leslie on July 15, 2013 at 10:11 pm

    Ohhhhhh you betcha’ I’ll be making this one! Blueberries with a crumb topping! YES PLEASE

    Reply

  41. Jamie @lifelovelemons on July 15, 2013 at 11:05 pm

    droooooolllll

    Reply

  42. Alley @ Alley's Recipe Book on July 15, 2013 at 11:50 pm

    Yum! I am going to try this with blackberries! I looove streusel too. :)

    Reply

  43. Kiran @ KiranTarun.com on July 16, 2013 at 12:02 am

    Totally scrumptious!! Perfect summery indulgence :)

    Reply

  44. Allie on July 16, 2013 at 8:01 am

    Just made this last night and it was fantastic! Thanks so much for sharing the recipe :)

    Reply

  45. Laura Dembowski on July 16, 2013 at 8:43 am

    I know – summer is vanishing and it makes me so sad. I’m trying to enjoy it as much as possible. I need to make blueberry buckle soon. I make it every year because I love it so much. I use Martha Stewart’s recipe. It has five cups of berries. The whole cake is blue and so moist. Love it!

    Reply

  46. Annie @ Annie's City Kitchen on July 16, 2013 at 9:57 am

    Whoa, that looks so rich! I always thought “buckle” was just a boring cake or something. That looks packed with flavor!

    Reply

  47. Marcia on July 16, 2013 at 11:53 am

    Hello,
    I love all your recipes so much and would love to know if you think this would work with peaches. I have quite a few that are ready to be used up.
    Thank you so much for all the wonderful cooking adventures I’ve been on with you!

    Reply

    • Michelle on July 16th, 2013 at 3:49 pm

      Hi Marcia, I usually find the easiest replacements are with the same types of fruits – berries for berries, stone fruits for stone fruits, etc. You could definitely try it with peaches, though – I would do 4 cups of chopped peaches. If you do it, let me know how it turns out!

      Reply

  48. Amanda @ Once Upon a Recipe on July 16, 2013 at 1:40 pm

    Cake for breakfast?! Sign me up!

    Reply

  49. Jamie @lifelovelemons on July 17, 2013 at 9:06 am

    This reminds me of breakfasts growing up! So lovely.

    Reply

  50. Katy on July 17, 2013 at 10:56 am

    Could you use other berries in place of the blueberries! I have a ton of fresh red raspberries right now!

    Reply

    • Michelle on July 17th, 2013 at 7:59 pm

      Hi Katy, I think you could substitute raspberries without an issue. Let me know how it turns out!

      Reply

  51. Katy on July 17, 2013 at 12:04 pm

    This recipe looks SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!!! I’m gonna have to try it!

    Reply

  52. Gina on July 17, 2013 at 7:54 pm

    This is amazing! I just made it this afternoon and I think it is half gone already. Is this a recipe that you could substitute other fruit? Like maybe doing apples during the fall when blueberries aren’t in season?

    Reply

    • Michelle on July 19th, 2013 at 7:42 pm

      Hi Gina, I haven’t tried this recipe with any other fruits and I would be apt to say that other berries would be the best substitute, but if you try it with other fruit, definitely let me know how it turns out!

      Reply

      • Amber on August 21st, 2013 at 2:34 pm

        I tried it with Granny Smith apples last week & it was very good! I used 4 cups, peeled & cubed apples (about 3-4 apples). I added 1/4 tsp cinnamon & about 1/8 tsp freshly grated nutmeg to the batter. The cooking time/temp was the same. Also, I always omit the lemon zest, exchange half the granulated sugar with light brown sugar (so 1/3 C white, 1/3 C brown), & up the vanilla to 2 tsp in the batter regardless of what fruit I’m using.
        This cake is delicious, thanks Michelle & congrats on the wedding!

        Reply

  53. Elizabeth on July 17, 2013 at 8:11 pm

    Made this yesterday and my nine year old son ate two slices as soon as the Buckle was cool enough! Took the rest over to my parents for mid morning coffee and everyone is just loving this cake. So moist and just the right amount of tart and sweet.

    Reply

  54. Tracy {pale yellow} on July 18, 2013 at 6:31 pm

    Good choice going with the recipe that has 4 cups of blueberries, the buckle looks gorgeous!

    Reply

  55. Charlotte on July 20, 2013 at 11:57 am

    Costco used to have a really good lemon blueberry crumb cake. Have not seen it in their bakery this year, It was like $6.99 and tasted like a pound cake with crumbs/

    Reply

  56. Espie on July 21, 2013 at 8:33 am

    How do you think blueberry preserves fair out in this recipe?

    Have a wonderful preparation for your wedding. Food must be sumptuous. Hope you share some photos.

    Thanks,
    Espie

    Reply

    • Michelle on July 21st, 2013 at 1:49 pm

      Hi Espie, I wouldn’t recommend using preserves; it might make the batter too thin. Thank you for the well wishes!

      Reply

  57. Sherry on July 22, 2013 at 9:34 pm

    I made this today to take to a family dinner and it was a huge hit. I’m not much of a cake fan, but even I really enjoyed it. Served it w/ vanilla gelato.

    Reply

  58. Marcy from TN on July 24, 2013 at 12:45 am

    I made this today with fresh blackberries as I am lucky enough to have them growing in my backyard. I also used my fresh ground whole wheat and spelt flour as well….Oh goodness did that turn out really tasty! Excellent recipe!

    Reply

  59. Michelle on July 27, 2013 at 3:22 pm

    What a great recipe, I am making this right now, can’t wait to try it! yum!

    Reply

  60. Irina on July 30, 2013 at 3:28 pm

    I made this a couple weeks ago. I believe (knowing myself) I reduced the fat (by adding some apple sauce) and the sugar. It was absolutely delicious! My 5yo and my hubby both said this was their favorite blueberry cake! Thanks Michelle!

    Reply

  61. Ellen Parlee on July 31, 2013 at 3:28 pm

    If you are short on time this summer you can always freeze the berries too! Blueberries don’t need to be washed prior to freezing.

    Reply

  62. Jessica on August 1, 2013 at 11:16 pm

    Out of curiosity, what kind of pan could you use for this recipe? Thanks!

    Reply

    • Michelle on August 2nd, 2013 at 8:38 pm

      Hi Jessica, As the recipe states, a 9-inch round cake pan. I use aluminum cake pans, but whatever you have should work just fine. If it’s dark coated, be sure to reduce the oven temperature by 25 degrees.

      Reply

  63. Kathy on August 3, 2013 at 12:09 pm

    Just made this last night and it’s already half-way eaten! My hubby and kids loved it – he wants me to make it for a work party next week. :) Thanks for a wonderful recipe for summer blueberries!

    Reply

  64. Holly H. on August 6, 2013 at 1:08 pm

    Made this the other day and took it to work – one of my coworkers had 4 slices! I am trying it again and experimenting with a mixture of blackberries/blueberries and raspberries – I can’t wait – it’s soooo good! Thank you :)

    Reply

  65. Ala'a on August 9, 2013 at 12:55 pm

    Hi Michelle,
    THANK YOU for this amazing recipe! I made it and everyone loved it especially my husband! Even my father in law who doesn’t eat sweets ate a big piece and said it’s awesome! :) I have a question for you;I had to remove it from the oven after like 40 minutes since the top was getting darker (I did preheated the oven to 350 degrees), and I was afraid it’ll be burned but thank God it didn’t:), I’m planning to do the blueberry buckle again tomorrow, shall I just get it out of the oven after 35 minutes or so? Thanks for your amazing recipes :)

    Reply

    • Michelle on August 12th, 2013 at 12:55 pm

      Hi Ala’a, Yes, I would just bake it as you did the first time; oven temperatures can vary, so yours may run a little hot, which will cause it to be done sooner.

      Reply

      • Ala'a on August 12th, 2013 at 3:00 pm

        Thanks a lot :) I did it again and it was even better than the first time :) Super delicious! THANKS A MILLION for your amazing recipes, and CONGRATS on your wedding, may your coming days be filled with all happiness <3

        Reply

  66. Suzanne on August 14, 2013 at 6:42 pm

    This cake was REALLY good, the whole family loved it. Thanks for sharing! The only thing I did different was used lemon juice instead of vanilla, because I didn’t have any – oh, and I used frozen blueberries because that’s all I had, and it turned out amazing :)

    Reply

  67. Rochelle Hutchinson on September 14, 2013 at 3:59 pm

    I’ve never had a buckle before, something different to use up those blueberries

    Reply

  68. aman on January 20, 2014 at 3:56 am

    this looks so tempting, but i have a query, whether canned blueberries filling will give same result or any replacement in recipe is required like cutting off half of sugar! i so want to make it!

    Reply

    • Michelle on January 20th, 2014 at 10:09 am

      Hi Aman, I would not recommend using blueberry filling; you need just single blueberries, nothing canned in a sauce or juice.

      Reply

  69. Colleen on February 2, 2014 at 12:05 pm

    OK, your description sounds great. I’m trying it now.

    Reply

  70. Jillian D on February 4, 2014 at 12:36 am

    so I just wanted to share my experience baking this wonderful cake. I decided to use mixed frozen berries. I lightly coated them with flour before mixing them in & I didn’t defrost them.I also decided to bake it in a 13 by 9 inch dish, just so you know you will not be able to remove the parchment without breaking the cake, so if removing the parchmnet is important to you, bake it in a smaller dish. Initially I was concerned with The berry to dough ratio, but the cake came out splendid. Huge hit and all gone. Thanks for another wonderful recipe.

    Reply

  71. Avra-Sha Faohla on February 28, 2014 at 12:35 am

    So, I have blueberries and want to make this, but I don’t have lemons or lemon extract. How significant is the lemon flavor? I have lemon juice; should I substitute the lemon zest for 1 tablespoon of that and perhaps slightly alter the cake’s texture, or would you say it’s better to just leave out the lemon altogether?

    Reply

    • Michelle on February 28th, 2014 at 10:28 am

      I personally would just leave out the lemon, I don’t think it’s a huge deal for this item.

      Reply

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