I found this recipe for blueberry buckle on my friend Jane’s blog a couple of years ago and have been making it ever since. With all the blueberries starting to ripen in our backyard garden, I figured now would be the perfect time to bake this for Sunday brunch.
I like using an 8×8 inch cake pan when I bake this blueberry buckle because I want a big, fat, satisfying slice. I’m sure there are a ton of calories in a coffee cake buckle with only 9 servings, but who cares, sometimes you just have to live a little.
Got blueberries? Go make this. You can thank me later.
Sunday Brunch Recipes – Blueberry Buckle
Ingredients
1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
3 cups blueberries {fresh or frozen} *If you use frozen your batter should stay white.
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature
Instructions
- Preheat over to 350 degrees.
- Line pan with parchment paper and set aside.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy.
- Reduce mixer speed to low, and add egg and vanilla.
- When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer.
- Gently fold in blueberries. Pour batter into prepared pan.
- To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed.
- Using hands, squeeze together most of the mixture to form large clumps.
- Sprinkle topping generously over batter.
- Bake for about 60 minutes or until a cake tester comes out clean.
- Let cool 10 minutes before removing sides of pan.
- Let cool 15 minutes before serving.
If you are looking for the perfect pan square pan for cakes or brownies, Amazon currently has the Fat Daddio’s Anodized-Aluminum 8-Inch Square Cake Pan
Zoe says
Mmm. I just made a blueberry buckle. My recipe is a bit different than yours. I bet yours is better…more butter!
Mavis says
Well if Jane is making it, you know it’s good. 🙂
Elizabeth F says
We make this all the time…I use the recipe in the BETTER HOMES AND GARDEN COOKBOOK. I double it and make use 2 round 10″ pans. Makes a nice thick coffee cake. That recipe has you just pour all the blueberries on top of the batter, which is very dense. It would probably mash the blueberries to try and fold them in. Then top with the streusel. I take one to work, leave one at home.
Beryl says
Hi Mavis, just made your Blueberry Buckle recipe, then compared it to Jane’s. I noticed you use 3 cups blueberries and Jane uses 5 cups. Did you reduce the amount of berries as 5 cups being too much? Just curious! It is delicious with 3 cups! So so yummy…
I love your blog! Been following for years…