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A slice of Old-Fashioned Blueberry Buckle Cake on a plate surrounded by blueberries and forks with a pan of cake behind the plate.

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9 slices
Calories: 338kcal
Author: Braghan

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 8x8 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

Helpful Tips:
  • 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.
Storage:
  • 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.
 

Nutrition

Serving: 9slices | Calories: 338kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 320mg | Potassium: 87mg | Fiber: 2g | Sugar: 32g | Vitamin A: 377IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
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