Name: The Best Blueberry Buckle
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup oil; 1 large egg; 1 cup sugar; 1 teaspoon vanilla extract; ¾ cup half and half (or milk; half and half makes it moister); 2 cups fresh or frozen blueberries; For the Crumble Topping:; ⅓ cup sugar; ½ cup all-purpose flour; 1 teaspoon cinnamon; 4 tablespoons salted butter, cut into small cubes

A blueberry buckle is a timeless dessert that combines a moist, tender cake with juicy blueberries and a crumbly, cinnamon-spiced topping. This classic American treat “buckles” as it bakes, creating a beautifully uneven surface as the berries sink slightly into the batter and the crumble topping creates hills and valleys of deliciousness.

Why You’ll Love This Recipe

This blueberry buckle recipe strikes the perfect balance between simplicity and indulgence. The cake itself is moist and tender, studded with bursts of juicy blueberries that add both flavor and beautiful color. The crumble topping adds a delightful textural contrast with its sweet, buttery crunch and warm cinnamon notes. It’s versatile enough to serve as a breakfast coffee cake, afternoon snack, or dessert topped with a scoop of vanilla ice cream. What’s more, this recipe works beautifully with both fresh and frozen blueberries, making it accessible year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour creates the foundation for both the cake and the crumble topping, providing structure while remaining tender. It’s the perfect neutral canvas for the blueberries to shine.
Baking powder is our leavening agent, helping the cake rise and develop its characteristic soft texture.
Salt enhances all the flavors in the recipe and balances the sweetness. Don’t skip this crucial ingredient, even in a sweet recipe.
Oil contributes moisture to the cake and helps keep it tender. Unlike butter, oil remains liquid at room temperature, resulting in a cake that stays moist longer.
Egg provides structure, stability, and richness to the cake batter. It helps bind ingredients together while adding a subtle flavor boost.
Sugar sweetens both the cake and the crumble topping, while also contributing to the cake’s tender texture by interfering with gluten development.
Vanilla extract adds warmth and depth to the flavor profile, complementing the blueberries beautifully.
Half and half (or milk) provides the liquid needed to form the batter while adding richness. As noted in the recipe, half and half will yield a moister cake than regular milk.
Blueberries are the star of the show, providing bursts of sweet-tart flavor and beautiful color throughout the cake. Fresh or frozen work equally well, making this a year-round treat.
Cinnamon in the crumble topping adds a warm, aromatic spice note that pairs perfectly with the blueberries and adds complexity to the overall flavor profile.
Butter creates the perfect crumbly texture in the topping. When cut into the flour and sugar mixture, it forms little pebbles that bake into a delightfully crunchy contrast to the soft cake below.

Directions

Preheat oven to 375°F (190°C). Spray a 9×9-inch baking dish with nonstick cooking spray.
In a medium bowl, combine flour, baking powder, and salt; mix until combined.
In a separate bowl, beat together oil, egg, sugar, and vanilla extract until smooth.
Alternately add flour mixture and half and half to the wet ingredients, starting and ending with the flour mixture. Batter will be thick.
Fold in blueberries by hand until just combined. Spread batter evenly in prepared baking dish.
To make crumble topping, combine sugar, flour, and cinnamon in a small bowl. Add cubed butter and cut in with a fork or pastry cutter until mixture is crumbly.
Sprinkle crumble topping evenly over batter.
Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool at least 10 minutes before slicing and serving.

Servings and Timing

This recipe yields 12 servings, making it perfect for family gatherings or when you need several days of treats. Preparation takes about 20 minutes, with 40 minutes of baking time, for a total of approximately 1 hour from start to finish. Each serving contains approximately 320 calories, making it a reasonable indulgence for most dietary plans.

Variations

Berry Medley Buckle: Substitute half the blueberries with raspberries, blackberries, or chopped strawberries for a mixed berry experience.
Lemon Blueberry Buckle: Add 1 tablespoon of lemon zest to the batter and a tablespoon of lemon juice for a bright, citrusy twist.
Almond Blueberry Buckle: Add 1/2 teaspoon of almond extract to the batter and sprinkle 1/4 cup of sliced almonds on top of the crumble before baking.
Cardamom Blueberry Buckle: Replace half the cinnamon with ground cardamom for a unique, aromatic flavor profile.
Whole Wheat Buckle: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.

Storage/Reheating

Room Temperature: Store the blueberry buckle covered at room temperature for up to 2 days. Make sure it’s completely cooled before covering to prevent condensation.
Refrigeration: For longer storage, refrigerate the buckle tightly covered for up to 5 days. The texture may become slightly more dense when chilled.
Freezing: This buckle freezes beautifully. Cut into individual portions, wrap each piece in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label with the date for best quality tracking.
Reheating: For the best texture and flavor, allow frozen pieces to thaw in the refrigerator overnight. Reheat individual portions in the microwave for 15-30 seconds, or place room-temperature portions in a 300°F oven for 10 minutes to refresh the texture and warm through. The crumble topping will regain some crispness when reheated in an oven.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this recipe. There’s no need to thaw them first; simply fold them into the batter while still frozen. This may increase your baking time by 3-5 minutes, so keep an eye on the cake and test for doneness with a toothpick.

Why is it called a “buckle”?

A buckle gets its name from the way the cake appears to “buckle” as it bakes. The weight of the berries and crumble topping cause the cake to sink slightly in places, creating an uneven, buckled surface with a rustic appearance.

Can I make this recipe ahead of time?

Absolutely! This blueberry buckle actually develops even more flavor after sitting for a day. You can bake it up to 2 days ahead and store at room temperature, covered once completely cooled.

What if my crumble topping isn’t crumbly enough?

If your crumble mixture seems too wet or paste-like, add a bit more flour, one tablespoon at a time. If it’s too dry and not forming crumbs, add a bit more butter. The perfect crumble should resemble coarse sand with some larger pieces.

Can I use a different size baking dish?

Yes, but you’ll need to adjust baking times. An 8×8-inch dish will require a slightly longer baking time (5-10 minutes more), while a larger dish like a 9×13-inch pan will result in a thinner cake that bakes faster (check at 30-35 minutes).

What’s the difference between a blueberry buckle and a blueberry coffee cake?

While similar, a buckle traditionally has a higher ratio of fruit to batter, causing it to “buckle” during baking. Coffee cakes typically have less fruit and may include a ribbon of filling in addition to the crumble topping.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the cake batter by up to 1/4 cup without significantly affecting the texture. However, reducing sugar in the crumble topping may result in a less crisp texture.

My blueberries sank to the bottom of the cake. What went wrong?

Tossing your blueberries in a tablespoon of the flour mixture before folding them into the batter can help prevent sinking. Also, make sure your batter isn’t too thin, as thicker batter will better suspend the berries.

Can I make this dairy-free?

Yes! Substitute the half and half with a non-dairy alternative like almond milk, oat milk, or coconut milk. Replace the butter in the crumble with a plant-based butter alternative or coconut oil (solid, not melted).

How do I know when the buckle is perfectly done?

A perfectly baked buckle will have a golden brown crumble topping and will spring back slightly when gently pressed in the center. A toothpick inserted in the center should come out clean or with a few moist crumbs (but no wet batter).

Conclusion

This blueberry buckle recipe stands as a testament to the beauty of simple, classic baking. Its combination of tender cake, juicy berries, and crunchy crumble topping creates a dessert that’s greater than the sum of its parts. Whether served warm from the oven for brunch, packed into lunchboxes as a sweet treat, or enjoyed with a scoop of vanilla ice cream for dessert, this versatile recipe is sure to become a family favorite. The fact that it works beautifully with frozen berries means you can enjoy a taste of summer any time of year. Master this blueberry buckle, and you’ll have a go-to recipe that’s perfect for potlucks, family gatherings, or simply making an ordinary day a little more special.