Go Back
–+ servings

Blueberry Buckle

Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling time: 15 minutes
Total Time: 50 minutes
Servings: 9
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!

Ingredients 

for cake:

  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1/2 cup buttermilk, see Notes for homemade buttermilk
  • 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)

for topping:

  • 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

Instructions

  • Preheat oven to 375 degrees. Grease an 8x8-inch pan, or an 8 or 9-inch round cake pan, or pie plate or line with parchment paper. Place rack in the center of the 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 for 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.

For topping:

  • 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 for 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.

Notes

If using frozen blueberries, do not thaw before using. Just add them to the dessert while still frozen. 
If you don't have buttermilk on hand, try the following: for each 1 cup of buttermilk, pour 1 tablespoon of lemon juice into a 1 cup measure. Fill the cup with milk and let sit on the 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 8x8-inch square OR two 8-inch or 9-inch round cake pans or pie plates and bake as directed. Baking may take a few extra minutes with two pans in the oven. 
I'm often asked about my favorite baking pans. This pan from USA Bakeware is heavy duty and will last a lifetime!