Blueberry Buckle is a recipe that reminds me of the days when life was a little less complicated! This easy to make cake-like dessert can be on your table in less than an hour start to finish and will make your house smell heavenly.
What is Blueberry Buckle?
If you’ve never heard of Blueberry Buckle, you’re not alone. It’s a dessert that became popular back in the early 1960’s when I was a kid. Along with buckle came crisps, cobblers, and slumps! They were desserts that took little time and money to make, and often consisted of pantry friendly ingredients, along with fruit in season.
These desserts were usually baked in a pan, topped with either a dough, biscuits or a mixture of ingredients that included sugar, butter, flour and oats, and served warm.
Recipes for these common desserts were either handed down in families on recipe cards (hand written) or found in cookbooks such as Betty Crocker or my mom’s bible, Better Homes and Garden.
What’s the difference between a crisp, cobbler, crumble or a buckle?
Crisp is a dessert baked in a pan (often a 9×13) most of the time with fresh apples or peaches, or a combination of fruits. The fruit layer is tossed with sugar and topped with a mixture of flour and/or oats, butter, sugar and cinnamon, which creates a crisp topping when baked. A crisp is usually juicy, and needs to be eaten within a day or two. I make Apple Crisp or Caramel Apple Crisp more often than any of the other desserts mentioned. This is our favorite recipe for Apple Crisp (below).
A cobbler is a dessert, also baked, usually with fruit that is a bit more moist, like a peach or blueberry. Cobbler is often made in a deep dish and topped with ingredients that resemble a batter, then baked. The topping is usually dropped or spooned on the fruit layer and is often not very sweet. A cobbler is a little more syrupy and moist than a buckle and needs to be eaten within a day or refrigerated.
While we are on the subject of cobbler, I have two recipes for quick and easy Dutch-oven cobblers that are perfect for camping trips! They are a little different than traditional cobblers made with fruit and pantry staples. Both recipes are the cake-mix variety, with a few added ingredients. This Raspberry Dutch Oven Cobbler and Black Cherry-Chocolate Dutch Oven Cobbler are both crowd favorites and so simple to make!
A Crumble is usually made with fruit, cut up, mixed with sugar and spices and topped with a mixture of flour, sugar and butter. Crumbles usually don’t have oats in the topping, which are often found in “crisp” toppings. This is our favorite recipe for Peach Crumble.
Finally, a buckle includes fruit in a cake-like batter. The batter is topped with fruit and a crumble mixture. When baked, the top of the cake collapses a bit around the fruit, which is where the name “buckle” originated.
I love cake, so buckle is probably my personal favorite of the desserts mentioned because it is most like cake! Since this dessert is not quite as syrupy or wet like a cobbler or crisp, it will usually last a few days on the counter, covered.
I know you will love this easy to make recipe for Blueberry Buckle! It requires just a few ingredients you most likely have at home and about 10 minutes to mix up and less than 30 minutes to bake! No need to wait for it to cool completely, it is best served warm. You may use fresh fruit in season or a mixture of fruits, or frozen as well.
Mix up this recipe, place it in the oven to bake and invite your neighbors over for dessert. It will be like a little taste of the past!
Blueberry Buckle is similar to coffecake, with blueberries. It is sweet and moist and so easy to make! The topping is golden and a little crunchy. This dessert made popular in the 60's will become a family favorite!
- 3/4 cup granulated (white) sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk see recipe notes for homemade
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups blueberries fresh or frozen (do not thaw)
- 1/2 cup granulated or light brown sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cut into tablespoons
Preheat oven to 375 degrees, spray an 8×8 pan, or an 8 or 9 inch round cake pan, or pie plate with cooking spray or line with parchment paper. Place rack in center of oven.
for cake batter:
Mix together 3/4 cup granulated sugar and butter in mixer until smooth.
Add egg, and beat until smooth.
Scrape down sides and bottom of bowl to ensure all ingredients are mixed into batter. Add buttermilk to the bowl. Mix until blended a few seconds.
Turn off mixer and add: flour, baking powder, baking soda, salt and blueberries to the bowl. Fold dry ingredients into the wet ingredients by hand with a spatula just until flour is mixed in. Do not beat!
Scrape the batter into the prepared pan.
Make the topping by placing the ingredients in a bowl and cutting the butter into the dry ingredients with a pastry cutter or by using your fingers to break up the bits of butter while mixing with the dry ingredients. (see photo on post for consistency of topping)
Sprinkle the topping over the batter. Bake at 375 degrees for about 20-25 minutes or until a toothpick inserted in center of cake comes out with a few moist crumbs attached.
Serve warm or at room temperature.
- If using frozen blueberries, do not thaw before using. Just toss into the dessert frozen.
- If you don’t have buttermilk on hand, try the following: for each 1 cup of buttermilk called for in a recipe, pour 1 tablespoon of lemon juice into a 1 cup measure. Fill the cup with milk and let sit on counter for 5 minutes. For 1/2 cup of buttermilk, pour 2 teaspoons of lemon juice into a 1/2 cup measure, add milk to the 1/2 cup line. Let sit and use after 5 minutes.
- If you double the recipe, I highly recommend using two 8×8 square OR two round cake pans 8 inch or 9 inch, OR two 9 inch pie plates and bake as directed. It may take a few extra minutes if there are two pans in the oven.
- Im often asked about my favorite baking pans, this pan from USA Bakeware is heavy duty and will last a lifetime!
12 thoughts on “Blueberry Buckle”
Wow…this is an unbeatable dessert for an any table and really loved your all inserted images and looks soo yummy also…Thanks for sharing….!
This Blueberry Buckleis looks incredibly delicious!
I thought this was delicious!! However, I cooked it for 27 minutes at 375 and the middle was still raw dough. So I turned down the temperature to 350 and cooked it for another 15 which was the perfect amount. I think this recipe should be cooked at 350 for about 30 min.
Made this yesterday to treat my husband! So easy and so delicious! I love the crumb topping. I will absolutely be making again! Thank you for sharing your recipes!!
Thank you Tracey! So happy you loved this recipe!
Wonderful recipe! It is quick and easy to make. My family really enjoyed the blueberry buckle with the blueberries that we recently picked. If you want a delicious dessert, make this one!
Thank you so much! I love it when I’m able to make a recipe the whole family loves!
I made this recipe with blueberries and was spectacular.
Could I make this recipe using peaches instead of blueberries?
Thank you very much
I haven’t tried this recipe with peaches yet, but have you tried my Peach Crumble recipe linked on this same post? It’s amazing! Let me know if you make Peach Crumble or a Peach Buckle! I’d love to know how it turns out.
Thank you for your positive comments and thank you for reading ABK!
This recipe is easy and delicious! One thing that I had issues with, which is the reason for 4/5 stars is that the baking time seems to be off. I made this twice, using two different pans. First time was an Air-Bake insulated metal pan. Baked at correct time for 27 minutes. Very wet in the center, so I baked an extra 10. Let it cool, took it to a friends house and noticed that the middle seemed to sink in. I cut into it, and it was still wet. Put it back in oven for another 15 minutes, and that did the trick.
Second batch- used a regular one ply metal baking pan, baked again for 27 minutes. It came out wet in the center so I baked for another 15 minutes. (I have an oven thermometer, and made sure it was calibrated.) So for me, it seems that baking at 375 for about 45 minutes bakes it evenly. I would also next time try 350 degrees for 50-55 minutes so the top doesn’t brown too much.
But the taste is delicious! Buttery, warm and crispy topping, what more can you want on a cold day?
I lost my taste after having covid and with it lost my enjoyment of cooking, and eventually stopped. My taste came back finally but my love of cooking did not. I bought the ABK cookbook recently with the hope it would motivate me and this was one of the first recipes I made. My picky family claims they don’t like blueberries but loved this and now they’ve been thumbing through the cookbook with post-its choosing what I’ll make next. This may feel a little dramatic but this blueberry buckle really kickstarted cooking for my family again. Also a tip – make a second batch with slightly less topping and freeze in individual squares to microwave for a quick breakfast.
When I tried this blueberry buckle, I was surprised by how delicious is it—so good! I’ve already made it twice! It would be perfect for company or for a bridal or baby shower!