Blueberry Buckle

blueberry buckle
Diana Rattray
  • 35 mins
  • Prep: 0 mins,
  • Cook: 35 mins
  • Yield: 10 Servings
Ratings (8)

This blueberry buckle is a delicious blueberry cake with a crumbly cinnamon spiced topping. Fresh is best, but frozen blueberries may be used as well. 

See Also
Sour Cream Blueberry Pie 
Blueberry Sour Cream Crumb Cake

What You'll Need

  • 6 tablespoons butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups sifted all-purpose flour, 8 ounces
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh rinsed or frozen (unthawed) blueberries
  • Topping
  • 1/4 cup butter, room temperature
  • 1/2 cup granulated sugar or brown sugar
  • 1/3 cup all-purpose flour
  • 1 scant teaspoon ground cinnamon

How to Make It

  1. Preheat the oven to 350 F.
  2. Grease and flour a 9-inch square baking pan.
  3. Beat 1/2 cup of butter with 3/4 cup of granulated sugar for 3 to 4 minutes, or until light and fluffy.
  4. Add egg and vanilla extract and beat until well blended.
  5. In a medium bowl combine the 1 3/4 cups flour with the baking powder and salt.
  6. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating just until smooth.
  1. Fold in blueberries.
  2. Spread the batter in the prepared baking pan.
  3. Combine the topping ingredients and mix with fingers or a fork to blend thoroughly and form crumbs.
  4. Sprinkle topping crumbs over batter.
  5. Bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.