Blueberry Buckle
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.
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.
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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.
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
Ingredients
For the Topping:
- ½ cup (62.5 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, softened, cut into 8 pieces
For the Cake:
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- 10 tablespoons unsalted butter, softened
- ⅔ cup (133.33 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) grated lemon zest
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 eggs, at room temperature
- 4 cups (592 g) fresh blueberries, (20 ounces)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Best recipe ever!
Amazing recipe. Took a while and I added less blueberries but it turned out so delicious!!
Amazing recipe. Took a while and I added less blueberries but it turned out so delicious
I’ve been making this recipe for the past 5-6 years. Every year, my kids and I go blueberry picking, and I make this cake and bring it camping for us to enjoy as breakfast (or dessert)! I like to use a Springform pan to make it easier to remove at the end, and I always add half the batter to the pan and then put in about 1/3 of the streusel, then add the remaining batter and the topping. This adds a nice ribbon of streusel-ly goodness to the middle of the cake. Also, I had to adjust to gluten free for my son 3 years ago, I simply subbed in a 1-1 gluten free flour and you’d never know. So delicious! Thank you for a terrific recipe.
Making again! Blueberry season here in NJ and this recipe chock full of blueberries. Made in an 8 x 8 glass pan, came out beautiful and tasty. The streusel gave an additional flavor – perfect.
Was very surprised by the thickness of the batter/dough. It taste wonderful, bursting with Blueberry flavor. It’s almost like eating a cheesecake, so smooth and creamy.
This recipe is amazing. i’ve made this twice, as written. i added a little lemon glaze as well on top of streusel- not necessary, but it was still good. Don’t be put off by the stiff batter or lack of milk… it’s almost like a dough… cake comes out absolutely delicious.
The last time I made this, I made it in a round pan. I’m going to make it in a square pan this time, because I need to cut small squares for a family brunch. Would I use a 9” pan, or 8”pan?
Thanks!
Hi Donna, You should use an 8-inch pan. Enjoy!
I’ve made this blueberry buckle several times, and it’s delicious! Doesn’t last long in my house. Thanks for another great recipe!
I have to say I’ve been making this recipe for years and the entire family loves it! My son always asks me when am I making it again.
I just made this, loving all the berries. Does this freeze well?
I’ve never tried freezing it; if you do, let me know how it holds up!
Hello
I noticed you put you oven rack to the lower middle level. I have always put my rack on the bottom for baking. Is there a disadvantage to putting the oven rack on the bottom level?
Oven is electric with no extra features….no convection, steam,etc
Have you ever cooked with sous vide. Where food is cooked in plastic bowl with device maintaining water bath temp.
Hi Maureen, I always bake with the rack in the middle unless the recipe states otherwise, for even baking. I’ve never done sous vide.
Tried this yesterday and was disappointed in the flavor of the cake. I followed the recipe exactly and it was moist enough but the sweetness/flavor of the streusel topping was overpowering for the cake. The berries & cake had very little taste – not much blueberry flavor. Not sure I would try this again.
This is by far one of the best blueberry coffee cakes I’ve had yet. I used 2 pints of berries (all I had) and cooked for 45 minutes and it turned out amazing. And because there are soooooooooo many berries in it I feel like I’m eating fruit instead of cake. Definitely a keeper.
This was a disappointment after spending a lot more on ingredients than I could have bought store bought….55 min. was too long to bake it, came out with a dry cake. Mouth feel was not good either. Don’t know what I did or if it was the recipe. Basically I’m going to stick with my cook book recipes, I have had this happen with other on line recipes. Too much to risk, time and materials, back to my Better Crocker cook book.
Not good, either butter or flour is off. Way too much butter.
Hello. Would this buckle turn out if I added 2 cups fresh raspberries and 2 cups blueberries?
Hi Trish, I think that would work just fine!
Can I use frozen blueberries in the off season
Hi Jean, I haven’t tried to use frozen so I’m not sure how it would be affected, but if you try it out, let me know!
So there is no milk in this recipe?
Hi Denise, Correct, there is no milk in the recipe.