It was at a get-together, where a friend brought the most delicious cake. “It’s a Blueberry Buckle”, he says. What in the world is a buckle?, I thought.
Apparently, this blueberry brunch cake received the name because it is believed that the blueberries and the streusel topping “buckles” down the cake and keeps it from rising too much. They can call it whatever they want, this cake is absolutely delicious!
After having tried my friend’s blueberry buckle, I made a few blueberry buckles of my own. Some good, others a little bland. This blueberry buckle recipe combines two of my favorite seasonal flavors.
Summer’s sweet and tart blueberries, and Fall’s warm cinnamon and nutmeg. This one is a winner for sure! You are going to love serving this on a Sunday morning with a nice hot cup of coffee or tea! 😄
How to Make Blueberry Buckle
For the batter, you will need to melt 1/3 cup of butter in the medium bowl and set it aside to cool. Add 2 cups of flour, 2/3 cup of sugar, 1 Tbsp baking powder, 1/2 tsp salt, and 1 tsp nutmeg to a large mixing bowl; whisk the ingredients together. Add milk, eggs, and vanilla to the cooled butter and whisk together.
Next, you will add the wet ingredients into the dry and mix just until combined. Rule of thumb: don’t over mix! I recommend you use a rubber spatula or wooden spoon for this step.
Now it’s time to add in the blueberries! You may use fresh or frozen. I love using fresh when in season; and use frozen during the off-season.
I usually don’t have an issue with the blueberries sinking to the bottom, but if you fear this will happen, you can mix the berries with 1 tsp of flour before adding them into the mix. Fold the blueberries into the batter carefully and then pour the batter into a greased and floured baking pan.
The Streusel Topping
In a medium bowl, combine 1/2 cup of flour, 1/3 cup packed brown sugar, and 1 tsp cinnamon. Then cut in 4 Tbsp of cold unsalted butter until you have coarse crumbs. Sprinkle the streusel evenly on top of the blueberry buckle.
Baking The Blueberry Buckle
This cake needs to bake for an hour at 350°. Use an 8×8, 9×9, or bundt pan that is greased and floured. If you use a dark or nonstick coating pan you may need to reduce cooking time by 10 min.
Blueberry buckle is done when a toothpick inserted in the middle comes out clean. Let the cake cool on a wire rack. Serve warm or cool. Enjoy!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
- Mixing Bowls
- Rubber Spatula
- Measuring Cups and Spoons
- Baking Pan
- 2 cups all purpose flour
- 2/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 2 eggs
- 1 cup milk
- 1/3 cup butter melted
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- 4 tbsp butter
- 1/2 cup flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- Preheat oven to 350°. Grease and flour a 9×9 baking pan and set aside.
- Melt the butter in a medium bowl and set aside to cool.
- Add the dry ingredients ( first 5 ingredients ) into a large bowl and whisk together. 4. Add the milk,eggs, and vanilla to the cooled butter and whisk together.
- Add the wet ingredients to the dry. Use a rubber spatula to mix just until everything is combined. Careful not to over mix.
- Fold in the blueberries, then pour the batter into the prepared baking pan.
- Make the streusel topping by combining 4 tbsp butter, 1/2 cup flour, 1/3 cup brown sugar and 1 tsp cinnamon in a bowl. Mash together until you have coarse crumbs.
- Sprinkle the streusel evenly on top of the buckle.
- Place in the middle rack of the oven to bake for one hour. Check at 50 minutes if using a dark, nonstick pan.
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