Minimal prep with maximum payoff – just mix, pour, and bake!
Loaded with 3 cups of fresh or frozen blueberries in every bite
Soft, moist cake with a tight, velvety crumb to soak up the berry juices
Crisp, sugary streusel topping adds an irresistible crunch
Simple ingredients you likely already have on hand
Perfect for breakfast, brunch, dessert, or anytime snacking
Excellent make-ahead option for effortless entertaining
Baking Tips for the Best Blueberry Buckle
Use room temperature ingredients for easy mixing and even baking
Don’t overmix the batter once the berries are added to prevent streaking
Make sure to use the correct 9×9 baking pan size for optimal results
If using frozen berries, do not thaw first to prevent excess moisture
For extra indulgence, serve warm with a dollop of whipped cream or scoop of vanilla ice cream
This classic blueberry buckle is sure to become a new family favorite! The bright pops of fresh berries and sweet, crunchy streusel make it an irresistible summer treat. It’s perfect for lazy weekend mornings, backyard gatherings, or anytime you’re craving a taste of blueberry bliss.
Give this easy recipe a try and savor the sweet, nostalgic flavors of the season. You’ll be amazed at how quickly this homespun dessert disappears from the plate!
Ingredients
For the Buckle:
2 cups cake flour
1 tsp baking powder
1/2 tsp salt
4 tbsp butter room temperature
3/4 cup sugar
1 egg
1/2 cup whole milk
1 tsp vanilla extract
3 cups fresh or frozen blueberries
For the Streusel Topping:
1/2 cup sugar
1/3 cup cake flour
1/2 tsp cinnamon
4 tbsp cold butter cubed
Instructions
Preheat oven to 375°F and grease a 9×9 baking dish.
In a bowl, whisk the flour, baking powder, and salt.
In another bowl, beat the butter and sugar until fluffy. Beat in the egg and vanilla.
Alternately mix in the flour mixture and milk, blending just until combined.
Fold in the blueberries gently.
Spread the batter evenly into the prepared pan.
Make the streusel by mixing the sugar, flour, cinnamon, and cubed butter until crumbly. Sprinkle over the batter.
Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Allow to cool at least 10 minutes before serving warm or at room temperature.
