This Blueberry Buckle Cake is a tender and soft cake studded with fresh blueberries! It has a buttery cinnamon sugar streusel on top. It's seriously the best.
This old-fashioned recipe is a classic. Serve it for breakfast with coffee, or with tea as a late night treat!
What is a buckle? Well, buckle cake is pretty similar to blueberry coffee cake, but the batter is much thicker and denser. As it bakes, it creates buckled, uneven tops around the fruit.
This cake is super soft and has the best crumb. Every bite leaves you wanting more! It only requires a handful of simple ingredients. You will love how easy it is to whip up! Let's get to baking!
Step by step instructions
Here is how to bake this blueberry buckle cake. You will need a lined 9x9 baking pan, 3 bowls, a spatula, and an electric hand-held mixer.
Step 1 – Make the streusel. Add flour, white sugar, brown sugar, cinnamon, and softened butter into a bowl. Mix this with your hands or a fork until combined. Set aside while you make the cake batter.
Step 2 - Mix dry ingredients. In a bowl, add the flour, baking powder, and salt. Stir to combine and set aside.
Step 3 - Cream butter and sugar. Into a large bowl, add the softened butter, lemon zest, and sugar. Cream for 2-3 minutes on medium-high speed to combine, scraping the sides of the bowl as needed.
Step 4 - Add in egg. Mix the egg in on medium speed for another minute or so, scraping the sides of the bowl when needed.
Step 5 - Add in dry ingredients. Alternate adding the dry ingredients and milk/vanilla in. Starting off with the dry, add about 1/3 in, mix until just combined. Then add in the milk, and repeat until completed. It should go dry-wet-dry-wet-dry.
Step 6 - Add in blueberries. Toss the blueberries in 1 tbsp of flour and then add them into the bowl (try not to add the extra flour in the bottom of the bowl in). With a spatula, gently mix them in.
Step 7 - Transfer into prepared pan. Spread evenly in the pan. Add a couple extra berries on top (optional) and then sprinkle streusel on top.
Step 8 - Bake. The cake will bake for 45-60 minutes. It's ready when a toothpick inserted comes out clean.
FAQ
Why is it called buckle?
This cake gets it's name due to how it bakes. Buckle cakes have fruit added into them and are topped with a streusel. This cake batter is a lot heavier than your typical cake batter, so as the batter rises, it forms around the blueberries, creating a 'buckled', uneven top.
Can I freeze this cake?
Yes. Once it is cooled, slice it into pieces, and wrap it tightly in plastic wrap and into a ziplock bag. It stays good like this for up to 2 months. Once ready, allow to thaw to room temperature, and enjoy! You can also warm it up in the microwave.
How do I store this cake?
This cake can be stored on your counter for up to 3 days in an airtight container. You can also place it in the refrigerator for up to 5 days.
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Blueberry Buckle Cake
Ingredients
- 2 cups all-purpose flour + 1 tbsp for dusting
- 2 tsps baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter softened
- 1 large egg room temperature
- 1/2 cup milk room temperature
- 1 tbsp vanilla
- 3/4 cups white sugar
- 1 tsp lemon zest
- 2 cups blueberries plus more for topping
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 1/4 cup light brown sugar
- 5 tbsp butter softened
- pinch of cinnamon optional
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper. Set aside.
For the streusel
- In a bowl, add the butter, white sugar, brown sugar, cinnamon, and flour. Mix together with your hands to form a buttery sugar streusel and set aside in the fridge as the cake batter is being made.3/4 cups all-purpose flour, 1/3 cup white sugar, 1/4 cup light brown sugar, 5 tbsp butter, pinch of cinnamon
For the cake batter
- In a bowl, add the flour, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 2 tsps baking powder, 1/4 tsp salt
- Into a large bowl, add the butter, white sugar, and lemon zest. Mix on medium-high speed for 2-3 minutes until light and fluffy, scraping the sides of the bowl as needed.1/3 cup unsalted butter, 1 tsp lemon zest, 3/4 cups white sugar
- Add in the egg and continue mixing for another minute until well combined, scraping the sides of the bowl as needed.1 large egg
- Now we're going to alternate adding in the dry and wet ingredients. Starting off with the dry, add in about 1/3 of it, and mix on medium speed just until combined.1/2 cup milk, 1 tbsp vanilla
- Add in about 1/2 of the wet ingredients, and mix until just combined. Continue this process until a thick batter has formed. It should go dry-wet-dry-wet-dry.
- Toss the blueberries in 1 tbsp of flour and evenly coat them, then add them into the bowl and gently mix with a spatula. Try not to add the extra flour at the bottom of the bowl in.2 cups blueberries
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