Old-Fashioned Blueberry Buckle Cake
This Old-Fashioned Blueberry Buckle Cake is a moist and sweet cake made with pops of fresh blueberries and a cinnamon streusel topping. It is a popular dessert for weeknights, special occasions, or holidays.
I am such a fan of the old classic desserts that I often had at church potlucks and family reunions. I’ve shared a few, like Lemon Icebox Pie and Creamy Coconut Pie. But as you have seen many times, I remake the recipe with a little twist: really easy but just as delicious as the original.
What is a buckle cake?
The term buckle is thought to date back to the early 19th century in America (America’s Test Kitchen) to describe a cake that will “buckle” around the fruit as it bakes. But it was a term that was used interchangeably with cobbler, so they often have a similar taste and texture.
This Old-Fashioned Blueberry Buckle Cake is very similar to a coffee cake and is sometimes called a Blueberry Crumb Cake. It has a moist center, juicy blueberries throughout the cake, and a crispy cinnamon sugar streusel topping. With each bite, there’s an enjoyable contrast between the soft cake and the crunchy sweetness on top. A timeless favorite, this dessert has been loved by everyone and suits any occasion, from simple weeknights to festive holidays.
Why You Will Love This Recipe
Sweet! This dessert hits the sweet spot with blueberries, cake, and a streusel topping.
Moist! Each bite has super soft and buttery cake.
Popular! Everyone from kids to adults loves the taste of this classic dessert.
Ingredients
- Blueberries—Fresh blueberries make this cake taste incredible. You can also use frozen blueberries in this recipe—no need to thaw them.
- Butter– Soften the butter to room temperature to help it mix more evenly. I always use salted butter because I love the way the salt balances the sweetness of the dessert. But unsalted will work just as well.
- Milk– This adds extra moisture to the cake. Skim, 2 percent, or Whole Milk seems to work equally well with similar results.
- Vanilla Extract
- Egg
- All-Purpose Flour, Baking Powder, Salt
- Topping: Butter, Granulated Sugar, Flour, and Ground Cinnamon- this combination makes the best crispy, sweet crumble.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Blueberry Buckle
- Preheat: Start by warming up your oven to 350°F.
- Cream: Add softened butter and granulated sugar to a large bowl and cream together. You can use a hand mixer or stand mixer, but I found doing this by hand was just as easy. Add in the egg and vanilla extract.
- Mix: Now mix the flour, baking powder, and salt together and then stir into the butter mixture alternating with milk. Toss the blueberries with a tablespoon of flour and fold those in. Pour into the 8×8″ pan.
- Top: Add the butter, sugar, flour, and cinnamon together until it gets nice and crumbly, then sprinkle over the top of the cake.
- Bake: Pop this into the oven and bake for around 40-45 minutes. Cool a few minutes before slicing into it and enjoy!
Variation Ideas
There are a few ways to change up this cake recipe to make it a little unique. A few options could be:
- Add some lemon zest for a little sweet/tart flavor.
- Switch the blueberries for other berries like strawberries or raspberries.
- Mix in some oats for a thicker, crumbly topping.
- Top with a powdered sugar/milk drizzle.
Storage Options
To store: Allow the cake to cool and then store it in an airtight container at room temperature for up to 3 days.
To freeze: This cake freezes well when placed in an airtight container and frozen for up to 2 months.
Helpful Tips
* Grease or line a baking sheet pan with parchment paper to help prevent the cake from sticking to the sides of the pan.
* Covering the blueberries in flour keeps them from sinking to the bottom of the cake.
* Only using granulated sugar in the crumble makes it extra crispy.
More Delicious Dessert Recipes
Did you try this recipe? If so, please leave a ⭐ review and comment below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Old-Fashioned Blueberry Buckle Cake
Ingredients
- 1/4 cup butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries toss with 1 tablespoon of flour
Crumb Topping
- 1/4 cup butter softened
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease or line an 8×8 baking pan with parchment paper and set aside.
- Cream together butter and sugar in a large bowl. Stir in the egg and vanilla extract.
- Mix together flour, baking powder, and salt in a medium bowl. Add the dry ingredients, alternating with milk, to the butter mixture and stir until just combined. Gently fold in the blueberries. Pour batter into the prepared baking pan.
- For the crumb topping, mix butter, sugar, flour, and cinnamon in a small bowl until it becomes crumbly. Sprinkle evenly over the top of the cake batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 5 minutes before slicing. Enjoy!
Notes
- You can also use frozen blueberries. Keep frozen and toss with 1 tablespoon of flour.
- Alternating milk and the dry ingredients when adding to the butter mixture helps prevent clumping without overmixing.
- Add a little lemon zest if you want some zip in the cake.
- While testing this recipe, I thought the crumb topping was plenty sweet. But you can make a powdered sugar/milk drizzle to pour over the top if you want even more sweetness.
- Cool the cake completely and store in an air-tight container at room temperature for up to 3 days. You can also freeze for up to 2 months.
Oh my goodness! Blueberry buckle is my favorite, but this recipe looks so much easier than other recipes I’ve made! I can’t wait to try it! Thanks for sharing another awesome recipe!