“Old-Fashioned Blueberry Buckle”
Few desserts evoke the bright, carefree feeling of summer like a classic blueberry buckle. This treat pairs a soft, buttery cake with juicy bursts of blueberries and a crunchy, cinnamon-sprinkled streusel topping. Every slice feels like sunshine on a plate—perfect for casual brunches, backyard gatherings, or simply celebrating the flavors of the season.
Simple to make and irresistibly delicious, this blueberry buckle is sure to become a go-to favorite.
Ingredients
Buckle
- Cake flour – 2 cups
- Baking powder – 1 tsp
- Salt – ½ tsp
- Butter, softened – 4 tbsp
- Sugar – ¾ cup
- Egg – 1 large
- Whole milk – ½ cup
- Vanilla extract – 1 tsp
- Fresh or frozen blueberries – 3 cups
Streusel Topping
- Sugar – ½ cup
- Cake flour – ⅓ cup
- Cinnamon – ½ tsp
- Cold butter, cubed – 4 tbsp
Instructions
- Preheat and Prepare
- Heat oven to 375°F (190°C) and grease a 9×9-inch (23×23 cm) baking pan.
- Mix Dry Ingredients
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- Make the Cake Base
- In another bowl, beat softened butter and sugar until fluffy. Add the egg and vanilla, mixing until smooth.
- Gradually add the flour mixture and milk alternately, stirring just until combined.
- Add Blueberries
- Gently fold in blueberries, taking care not to crush them. Pour the batter into the prepared pan.
- Prepare Streusel
- Combine sugar, flour, cinnamon, and cubed butter until crumbly. Sprinkle evenly over the batter.
- Bake
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Let cool at least 10 minutes before slicing. Serve warm or at room temperature. For an extra indulgence, top with vanilla ice cream or whipped cream.
One bite of this blueberry buckle and you’ll understand why it’s a beloved summer tradition.
