Blueberry Buckle Recipe

Homemade blueberry buckle with streusel topping on white counter

This classic blueberry buckle recipe is an old-fashioned favorite with a moist, buttery cake base, juicy blueberries, and a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or dessert, it’s simple to make and always a crowd-pleaser.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 50

Resting Time: 10

Total Time: 1 15

Servings:

Calories: 310kcal

Cost: $6 – $8

Equipment

9x9-inch baking pan or cast iron skillet
Electric mixer
Mixing bowls
Rubber spatula
Pastry blender or fork
Cooling rack
Parchment paper

Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups blueberries fresh or frozen (don’t thaw if frozen)
1 tablespoon all-purpose flour for coating blueberries

For the Streusel Topping

½ cup all-purpose flour
½ cup light brown sugar packed
½ teaspoon ground cinnamon
¼ cup unsalted butter cold, cut into small pieces

Instructions

Preheat oven to 375°F and prepare pan.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla.
Add dry mix and buttermilk alternately.
Coat and fold in blueberries.
Mix flour, sugar, cinnamon, and butter into crumbs.
Spread batter in pan and top with streusel.
Bake 45–55 minutes until golden and toothpick clean.
Let cool 15–20 minutes before serving.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition