Blueberry Buckle

This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. It’s a wonderful coffee cake to serve at your next brunch!

This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. Perfect for brunch!

[Post updated January 2017 with new photos, writing, and recipe. Originally posted May 2012]

When I lived in southern Georgia, there was a blueberry farm 15 minutes from my house where you could pick as much as you’d like for $2.50/lb.

So basically, when blueberry season came around, I pretty much lived at that farm. My friends and I would go often to gather up a few buckets of blueberries, then return home and eat them any and every way we could. There were a lot of freshly baked blueberry buckles in those few years.

Blueberry Buckle Cake

If you’re not familiar with a buckle, it’s just a coffee cake with a streusel crumb topping that gets it name from how it “buckles” and cracks as it bakes. This one has a tender cakey-ness to it and is loaded with blueberries.

I originally adapted this recipe from Alton Brown, but over time have changed things a bit. His version calls for cake flour, but truthfully I don’t really keep cake flour in my pantry. So my updated version uses all-purpose (and a little bit less, to keep it lighter), among other changes. It’s still plenty moist and light, and it’s a little more accessible.

To get started, mix together the dry ingredients, which are all-purpose flour, baking powder, ground ginger, and salt:

Ginger Cinnamon Blueberry Buckle

In a separate bowl, cream together butter and sugar, then add an egg:

Ginger Blueberry Buckle

Mix the egg in, then add half the dry ingredients:

Blueberry Buckle Recipe, perfect for brunch and entertaining!

Mix until incorporated, then add some buttermilk or milk:

How to Make a Blueberry Buckle Coffee Cake

Repeat with the remaining dry ingredients, and another batch of milk, until the cake batter is almost combined:

Easy Buckle Recipe with Frozen Blueberries

Add a 12-ounce bag or 3 cups of frozen blueberries to the bowl:

Frozen Blueberry Buckle

Fresh blueberries will certainly work, but I like using frozen blueberries because they don’t run the risk of getting mashed during the mixing process.

Well, and then I can make this cake in the middle of February, whenever the mood strikes me.

(Who else has bags of frozen berries in their freezer at all times?)

When the blueberries are mixed in, spread the batter evenly into a greased 8×8 pan:

Blueberry Buckle Coffee Cake Recipe

Before popping it into the oven, we need to make the topping!

Combine flour, sugar, cinnamon, and melted butter:

Blueberry Buckle Coffee Cake

Stir with a fork until it gets clumpy:

How to Make a Blueberry Buckle Cake

Scatter the clumps evenly on top of the cake batter:

How to Make a Blueberry Buckle

Bake the buckle for 45-50 minutes, until a toothpick inserted into the center of the cake doesn’t come out with any raw batter (blueberry juice is fine).

Let the cake cool completely, then flip the cake out of the pan:

Easy Blueberry Buckle

Turn it rightside up, and cut into squares:

Blueberry Buckle Cake Recipe

Then it’s ready to enjoy!

Baked Blueberry Buckle Recipe

The top is wonderfully crunchy and sweet, the cake is soft and moist, and the blueberries burst with sweet jamminess in every bite.

Blueberry Buckle Recipe

It’s such a treat!

Blueberry Buckle

This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. It’s a wonderful coffee cake to serve at your next brunch!

Ingredients:

For the Cake:

  • butter or oil, for greasing the pan
  • 7.5 oz all-purpose flour (1.5 cups)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 8 tbsp unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk (or milk)
  • 12 oz frozen blueberries (3 cups)*

For the Topping:

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, melted

Directions:

  1. Preheat the oven to 375 degrees F. Grease an 8×8 pan with butter or oil.
  2. In a large bowl, whisk to combine the flour, baking powder, salt, and ground ginger. Set aside.
  3. In a bowl with a mixer, cream together the butter and sugar on medium speed for about 1 minute. Add the egg and beat until incorporated, about 30 seconds. Turn the mixer down to low, and alternate adding 1/2 of the flour mixture and 1/2 of the buttermilk. Repeat until the flour and buttermilk have almost been completely incorporated, then stir in the blueberries. Pour this mixture into your 8×8 pan.
  4. To make the topping, use a fork to combine the sugar, flour, cinnamon, and melted butter. Stir until clumps form, then scatter the clumps on top of the cake. Bake the buckle for about 45-50 minutes, until a toothpick inserted into the center comes out without any raw batter (blueberry juice is fine). Let the cake cool completely, then enjoy!

Recipe Notes:

*You may use fresh blueberries instead of frozen, but I like that the frozen blueberries don’t get smashed while mixing everything together.

Recipe adapted from Alton Brown

All images and text ยฉ.

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