Go Back
+ servings

Blueberry Buckle

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!

Course Dessert
Cuisine American
Keyword breakfast, cake, dessert
Prep Time 10 minutes
Cook Time 25 minutes
cooling time 15 minutes
Total Time 50 minutes
Servings 9


for cake:

  • 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)

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


Preheat oven to 375 degrees, spray an 8x8 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:

  1. Mix together 3/4 cup granulated sugar and butter in mixer until smooth.

  2. Add egg, and beat until smooth.

  3. 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.

  4. 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!

  5. Scrape the batter into the prepared pan.

for topping:

  1. 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)

  2. 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.

  3. Serve warm or at room temperature.

Recipe Notes

  • 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 8x8 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!