Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!
This is one of those rare recipes that on its face are simple, yet yield elegant, tasty results. In other words, it’s a great recipe. Let me add some comments/observations. Don't be fooled by the batter! It is stiff as noted in the description. You may think you've done something wrong, but the relative lack of liquid in proportion to the dry ingredients makes it that way. Just put the dough in the center of the pan and spread to the sides with a large spatula or back of a spoon. The cooking time (40 minutes) is just right and yields a wonderful texture. Like most here, we "tweak" recipes. My only one I used was to substitute Turbinato for the granulated sugar in the topping. That was the only off recipe ingredient. It made a more crunchy top. As for the results, it is a lovely cake. My wife, who was born and raised in the Canadian Maritimes where this is popular exclaimed "...this is home." That makes any cooks day! Thanks Christina!
Read MoreFollowed the recipe to a T, but had to use a Bundt pan as I don’t have a springform. Unfortunately the crumb on top didn’t turn out well, I might try the cake recipe and swap out the crumb topping for another recipe. It was dense and lovely, fun to make.
Read More This is one of those rare recipes that on its face are simple, yet yield elegant, tasty results. In other words, it’s a great recipe. Let me add some comments/observations. Don't be fooled by the batter! It is stiff as noted in the description. You may think you've done something wrong, but the relative lack of liquid in proportion to the dry ingredients makes it that way. Just put the dough in the center of the pan and spread to the sides with a large spatula or back of a spoon. The cooking time (40 minutes) is just right and yields a wonderful texture. Like most here, we "tweak" recipes. My only one I used was to substitute Turbinato for the granulated sugar in the topping. That was the only off recipe ingredient. It made a more crunchy top. As for the results, it is a lovely cake. My wife, who was born and raised in the Canadian Maritimes where this is popular exclaimed "...this is home." That makes any cooks day! Thanks Christina!
Followed the recipe exactly except added 1/2 tsp vanilla to the butter/sugar/egg/milk combination, but that is a "given" in baking at my house. It was delicious! Cake was a wonderful complement to the fresh blueberries. Didn't take long and was easy to make. Great with a glass of milk!
This was definitely a 5-star recipe. It didn't specify what size springform pan to use, so I used the 8" and it came out perfect! The cake itself isn't super duper sweet, so it goes well with the sweet and crunchy topping. AND, it's really good with ice cream or whipped cream! The only thing I did different was that I added 1 tsp vanilla, and 1/2 tsp Almond extract. Almond goes perfectly with blueberries. And don't forget to flour the berries first! Thanks for the recipe.. it was DEElicious!!
When it comes to coffee cakes, I am the pickiest person in the world. I am all about the texture. Many years ago, I tried a blueberry buckle that won grand prize at a 4-H Fair. It was to die for! Unfortunately, I never got the recipe. I’ve tried many blueberry buckles and coffeecakes over the years and all disappointing. It is with great pride when I say this recipe is a WINNER! It’s dense, it’s moist, and it’s flavorful. Perfect with a fresh cup of coffee. The recipe did not state pan size, but it says 8 servings so I used an 8” pan. It took 10 – 15 min. longer to bake, but other factors may have contributed to that. I didn’t want to make a special trip to the store for fresh blueberries, so I used a 12oz package of partially thawed, frozen blueberries. So much for the 8 servings. Hubby and I completely devoured this a single day, scraping every single crumb from the pan. Thank you ,Cristina, for sharing your amazing recipe!
I absolutely love this recipe! The only thing is there were more blueberries than flour??? I doubled the recipe and only used 3 cups of flour but people loved it just as much without all the blueberries. Thanks for posting!
Rarely do I find a recipe that is perfect without a few modifications. Reading other reviews all I added was one teaspoon of vanilla extract. Otherwise the recipe was made exactly per the instructions. I baked this in a 9" springform pan for 40 minutes and it came out perfect. The crumb is delicate. The blueberries plump and delicious contrasting with the crunchy streusel topping. It was gone before it was completely cool. Next time I make two! If you have been looking for a blueberry coffeecake recipe this is it. You won't find a better recipe. Thank you so much Cristina for a simple, quick recipe that family and guests will love. This recipe goes into both my summer and holiday line up. Update the second time I made this I substituted brown sugar for the granulated sugar in the topping. We liked it even better with the brown sugar streusel topping. While it's tasty cold it's even better when served warm and fresh from the oven (with a 10 minute rest/cool down period). If you plan to serve it to guests I encourage you to put the dry ingredients together the night before. I threw a towel over the sugar and butter in the mixer bowl, also had the butter in the streusel topping mix. Butter was room temperature the next morning so you can have this in the oven in under five minutes.
My son brought over a blueberry buckle for Xmas. It was great and the first time I ever heard of it. So I searched here and found this recipe. I made it last night and before it was completely cooled it was gone! I used a bunt pan like one of the other reviewers because I don't own a spring-form pan. The ONLY other change to the recipe I made is using gluten free all purpose flour since as a family we are trying to eliminate gluten from our diet, because my youngest is autistic. This was a big hit and it was rated by the family as better than the one from Xmas, no one minded the gluten free. Gluten free has not always been a success, but this recipe it was. It is a keeper! Thanks for a great recipe.
After picking 12 pounds of blueberries yesterday, I was looking for some new ways to use them and this crumble caught my eye! I gave this recipe a try this afternoon and am very pleased with the results. I followed the recipe almost exactly with the exception of adding one teaspoon of vanilla to the egg/butter/sugar/milk mixture. I also added extra cinnamon to the crumble part and baked it for 45 minutes. I don't own a springform pan, so I baked this in a bundt pan instead. I inverted the bundt pan onto a wire cooling rack within minutes of pulling it out of the oven, let it cool for about 20 minutes, then inverted it onto a plate so the crunchy crumble would be on the top. This recipe is a quick, easy, delicious keeper! Thank you, Cristina! :)
I struggled on the 3rd step of the recipe. I threw out the batter twice as I couldn't get it fluffy .I just couldn't figure out what was wrong? could it be i use low fat milk?? every time i added the milk gradually, it curdles... The third try I still couldn't get it right but decided to just follow through the recipe. The dough was so thick and yes,i thought this is so wrong BUT it turn out very nice!My whole family loved it.. And the baking smell that filled up the air in my whole kitchen was wonderful ! Should have just gone through the 1st attempt. Definitely going to this again. Thanks for sharing!
I found this recipe while looking for a blueberry cobbler recipe. I really like this method of baking in a spring form pan.The finished product looks very appealing and slices nicely into neat wedges. I followed the recipe exactly except I used blueberries I had frozen back in the summer (I let them thaw about half way). I had to bake it a bit longer because of this. The result is just sweet simple goodness. We had it as a dessert with vanilla ice cream. Not overly rich and sweet. ...about like a muffin. It would be great as a brunch cake. The crispy crumb topping makes it special.
This is a fantastic recipe and one of the few that I don't have to tweak. It is perfect as is. Yes, the dough is very thick and you think you are doing something wrong, but have trust in the recipe, it will turn out perfectly. Hubby requests this recipe every year that blueberries are in season and he is not a "Sweets" kind of guy. Also, I do not have a spring form pan, so I make it in an 8"x8" square pan or a round cake pan and it turns out great. If you want to display the cake first before cutting, then a spring form pan is the way to go.
I made mine in an 8" square glass dish. I have an electric oven and cooked on the lower middle rack, mine was done at 43 minutes. I would suggest putting a tray on the rack below this to catch drips, if any. I lucked out and while it was full to the brim, nothing bubbled over. VERY tender cake. I would not change anything - this is a perfect recipe and I thank you. It's just outstanding. :)
Awesome! The topping makes this something special. Could not stop eating it. I added just a "smidge" of almond extract to the batter. Excellent! UPDATE: Just made this with fresh strawberries...AWESOME! Used 2-1/2 C. coarsely chopped fresh strawberries in place of the blueberries.
This is a perfect blueberry recipe! The directions were straight-forward using simple ingredients that I always have on hand. The blueberries stayed in perfect suspension in the cake instead of sinking to the bottom like many fruit desserts. The cake was just sweet enough to set off the flavor of the blueberries, and the touch of cinnamon in the crumble complemented the flavor of the cake wonderfully! Best of all my family loved it! We ate it as dessert last night and are having it with our morning coffee right now! This will find a place in my recipe file next to my grandmother's cranberry bread... it is that good! Enjoy!
Made in a spring form pan and everyone thought it looked wonderful and tasted even better.
I followed the recipe exactly. For some reason it took much longer to bake than 40 minutes. Maybe I didn't use a big enough pan? (The recipe never said which size) The crumble topping is amazing! The cake is fluffy and moist. Very good.
Couldn't get the milk, egg, sugar, butter combo "fluffy", but turned out great nonetheless. Absolutely delicious. Followed receipe exactly.
This is delicious! Used unsweetened almond milk in place of the milk because that is what I use in my home. Added 1/2 tsp each of vanilla and almond extracts to the sugar n egg mixture. Took another reviewers suggestion and used turbinado sugar in the topping. Other that that, made it as specified. It took more like 55 minutes baking time in my oven. Took this to a community gathering and not only was there none left but got many compliments and a few "I didn't get any of your blueberry dessert but I heard it was really good." Will definitely be making this again.
This is a great recipe. I accidently doubled the butter and it was still so good. I think my family will love it. I used a bigger springform pan so mine was only about 3 inches high but looks beautiful and tastes great.
Made this for my cousins going away family gathering. There were cupcakes, chocolate and crunch cake. The only item missing was my delicious blueberry buckle. It was eaten up within 15 minutes! Added 1 tsp. Vanilla extract and 1/4 tsp. Almond extract. You have to Make it!
I made this about a week ago and just had to make another as it was absolutely delicious. I added 1/2 tsp almond extract and 1/2 tsp vanilla extract to the batter. For the topping, I added a little but more cinnamon. It is so tasty and moist! My husband can’t get enough of it!??
I absolutely LOVED, this recipe!!!!!!! It was so moist and fluffy, and it was definitely worth the time. One recommendation I have is that...don't be worried if the mixture looks and feels thick, it's supposed to be like that. Perfect, as is, no changes.
Excellent, will definitely make again! Added a bit of almond extract.
Great Recipe! Easy, Beautiful and delicious! So good I made it again two days later. Added 1 tsp vanilla and almond extract as well as 1/2 cup applesauce.
Doubled recipe except for 3 cups of fresh blueberries. Used butter rather than shortening. Used mostly brown sugar (only thing in my pantry). Tasted great. Very dense batter. Cooked @375F for 30 mins in a 9*13 pan. Great, flexible recipe if you need to use up fruit or need a quick baked treat for unexpected guests.
I took the advice of Patty in Plover and added vanilla to it. I also used heavy cream, instead of milk (just because I had it available. Thankfully, I only put the timer on for 34 minutes and that was a tiny bit over cooked. Awesome flavor! Jan
Delicious! Would have given it 5 stars if not for the fact that I added 1 tsp. of vanilla. Brought it to a party and it was very well received. Will make again!
Loved this! I did not have milk so I used buttermilk! The next time I made it I added rhubarb as well! Sensational
I followed the directions with a few changes. I used cake flour instead of all-purpose flour. I followed the suggestions of other reviews and added 1/2 teaspoon of vanilla and 1/4 teaspoon teaspoon of almond extract to the butter, sugar and egg mixture. Great recipe. I used fresh blueberries we had just picked from Martin Blueberries. The house smells so good right now!I will definitely make again! Thanks for the recipe.
I made this recipe as written, except I used 1/2 cup brown sugar in the streusel topping instead of all white sugar. This is simply a personal preference. The cake was delicious. I will definitely make it again and again.
I made this to take to a potluck and it was great. Chose to make this recipe instead of another because of the smaller amount of sugar in the crumble. Even though I spilled the milk and wasn't sure about the amount I lost (I added what I thought would make up for it). These would probably make great cupcakes.
I sell baked goods at our local farmers market. I doubled the recipe and baked in a 12x12" pan lined with parchment paper. I used fresh picked blueberries and it turned out moist and so delicious. All my customers loved it.
I made this without the topping because I just didn't have time to do it. It turned out just fine! It was moist and delicious. I don't think it needs the topping.
I made recipe as directed, baked it in an 8 inch square pan. Loved all the blueberries in it. Would make this again, we enjoyed it!
This was absolutely THE best! First off, it was really easy and quick to make. All ingredients I already had at home. I made it exactly like the recipe except I used frozen blueberries instead of fresh (I have a bunch of frozen blueberries already in my freezer) and it came out terrific. I only read the reviews about the 8" springform Pam after mine was already in the oven, and I only have one springform pan anyway, it's a 9.5".
I absolutely loved this recipe. The only thing I modified was using less sugar. I will be making this again.
This recipe is to die for and is so easy to make. I made it exactly as written, next time I will put in vanilla. Thank you so much for a fabulous recipe!!!!!
Never heard of a buckle before, but I gave it a whirl because of the reviews and 20# of blueberries. This recipe is perfection personified! I didn't change a thing, its sinfully delicious!
This has become a firm favourite in my household, it is easy to make and truly delicious. I turns out perfectly every time. Thank you for sharing. :)
Pretty good, but just not sweet enough for me. Kind of plain. Maybe if the topping was swirled throughout the batter? I'll try it that way next time.
My kids won't eat anything with blueberries... until now! Thanks for the amazing recipe!
Followed the recipe to a T, but had to use a Bundt pan as I don’t have a springform. Unfortunately the crumb on top didn’t turn out well, I might try the cake recipe and swap out the crumb topping for another recipe. It was dense and lovely, fun to make.
Added vanilla to batter. Crumb topping doubled. And I had to crumble by hand after using mixer as it wasn't quite doing the job. Made in 9 " spring pan. Baked 45 min. but feel it was too long. Slightly drier than i hoped. Next time will make in a smaller pan so the cake part is thicker. Very good.
I have made it twice, now. Huge hit both times and both times, I was asked to share the recipe. The second time, I ran out of fresh blueberries. I used frozen ones, but made sure I tossed them in a little flour first. The taste was the same as it was with the fresh berries. Delicious and not too sweet!
Awesome is all I can say. I have made this several times. The batter is very thick. You have to press it down into the pan. I always have to cook mine a lot longer than it says to. Like thirty minutes longer. My blueberries are frozen usually but i don't think this would add thirty minutes.
This recipe is delicious. Didn't change a thing and it turned out perfectly! Thanks!!
I was going to a party but didn't want to take something overly sweet. I wanted something nice to enjoy with a cup of coffee. This was the perfect, perfect recipe. I am not a cook by any stretch of the imagination and this turned out decadent. I will tell you. I worried about the batter. I kept going back and rereading the directions - "batter will be stiff." I put it in the oven and crossed my fingers. I had left enough time if I needed to zip by the grocery store. Oh my stars, it turned out phenomenal. I was impressed. Thank you for putting recipes on the site that a lay person can make - especially when you are just gaining confidence in the kitchen. This is a definite keeper.
I made this and it is excellent .... I modified to Gluten Free by substituting regular flour with Krusteaz Gluten Free All Purpose Flour otherwise followed exactly. It turned out wonderfully. I made a trial cake before making it for an upcoming party. Now I can’t wait to share it with my friends both Gluten Free and Not will love it. It is perfect!
Really tasty cake! Like others, I wasn't sure what size spring form pan to use. I used my 9" pan, and ended up with a cake that was about 1-1/2" tall (hope that helps someone else, who may want a taller cake). Baking time was about 43 minutes for me, using my convection oven at 325 degrees (convection is always 25 degrees lower than conventional). The only thing I would recommend is using COLD butter in the topping. Using softened butter has a tendency to create a paste, rather then "crumbles". I usually use really cold butter, and then just pulse the ingredients in my food processor a few times. Oh, and I also added a bit of vanilla too. Looking forward to having a slice with my coffee in the morning! Thanks for sharing the recipe!
This recipe was simple and amazing! I added a tsp of vanilla (personal preference) & a few extra blueberries but followed the recipe step by step and it was delicious! It was gone in 2 days. I used an 8x8 pan but I think it would work in pretty much any pan. The batter is really thick so I followed others’s advice and plopped the batter in the middle of the pan, then sprayed cooking spray on the back of a wooden spoon to spread it around. It’s great with coffee or for a dessert etc. would be perfect to bring to any potluck or get together. The photo was from day 2 and I decided to snap a pic before it was all gone. Thank you for sharing this recipe!
Easy and so delicious just as directed! I added some slivered almonds for decoration. High praise from my husband and daughter. A great recipe for my blueberry harvest!
I am a god among my kids whenever I make this. I changed nothing. Came out great! Nice recipe!
Followed instructions exactly. Used spring form pan, 9”. Took about 46min to be ready. Very tasty!! Spongy and sweet. Will do again!! Reminds me of coffee cake.
Cake was good but missing vanilla; which would give it more flavor without drowning out the blueberry flavor. I also added the egg after creaming the sugar and butter and mixed in the flour mixture until just moistened. Then followed the recipe to finish.
Made this recipe and it was delicious...I substituted the flour for whole wheat flour and it turned out great. Will be making this again!
Made as directed. Very bland. Not sure what it's missing, but it's not what I was expecting.
The only change I made was adding a few walnuts to the topping. It was good -- what's not to like? Fresh blueberries -- kind of more berries than cake, which is okay with me -- cinnamony topping, yum yum! I will make it again when blueberries are fresh and cheap. Plus I like saying "blueberry buckle!"
Actually, my husband made it! Best blueberry dessert cake we have ever eaten. It is similar to a cinnamonand sugar crusted giant muffin and would be wonderful served at breakfast as well. We used a smaller spring form pan and had to bake an extra 20/30 minutes because of the thickness. This is a very stiff batter, don't be alarmed.
I make this without the cinnamon (for my husband). I have made this several times. The last time I made it I took it to a ladies meeting. They all raved over it!
I had extra berries and used them. The dessert turned out great. Will make this recipe again, and try with other berries.
I absolutely loved this recipe. the only thing I did do different was to split the sugar for the topping, half white and half brown sugar. I also added 1tsp vanilla extract to the mix as suggested by other reviewers. I do not have a spring form pan so I used and 8" square pan and let it cook a little longer. I was actually going to make a different recipe until I found this one. I am so glad I changed my mind. Will definitely be making this again.
This was so good and easy to fix. The only thing I changed was I used frozen blueberries that I thawed first. Other than that, I followed the recipe. Nothing needs to changed, this is perfect as is.
I made this buckle yesterday and only made one change adding 1 tsp of vanilla. I will definitely make this again while the fresh blueberries are available. 1 pint container was perfect. I baked it in a 9inch springform pan for 45 minutes.
Excellent with morning coffee . My husband poured a little cream over a piece for a late night snack and loved it. Would be a very good brunch or potluck addition.
Very easy and delicious recipe! I made it just as it is written and my family went bonkers over it! Just the right amount of sweetness. Perfect just the way it is written!
The cake was amazing . I did not have milk so used buttermilk still was great !
Excellent! I used regular salted butter and used a bundt pan & inverted that in a few minutes, came out great! Wonderful, thanks
This is delicious and easy. I used fresh blueberries and wow it's good. I will make this one again. The butter, sugar, egg and Milk never became fluffy but I went with it and I am glad I did. Also the batter will be very thick so don't something is wrong. Turned out amazing.
I’ve made this with blueberries, blackberries and peaches. I just used the fruit I had. Each turned out fantastic. No other changes to the recipe. No vanilla or almond extract, etc. It’s perfect.
I had a whole bunch of blueberry sand this was a perfect recipe to use them up! I didn’t change a thing - it’s perfect the way it is written!! I’ll be making this again!!
I had to use up some blueberries, and figured I couldn't go wrong with a recipe that has a 5 star rating. It was easy enough to put together, with ingredients always on hand. I did add vanilla and cinnamon as some other reviewers suggested, as I too am a vanilla girl!! It looked beautiful coming out of the oven. I let it cool a bit then pulled off the ring. I took a small piece to give it a try. My first thoughts were, pretty good, easy to make, not a bad recipe. Then I took my last bite... and thought, well, that wasn't enough. Needless to say, this is a very addictive snack. Every time I pass by it, I cut off a little slice. So, worth the 5 stars, you bet!! Will I be making it again.. for sure! It is a beautiful cake as well, so if you are looking to bring it to a party or give as a gift, you have got the right recipe!
It was absolutely delicious . I have made it 12 times over Dec. & Jan. I would split the Buckle in half & gave to friends & clients . Followed the recipe with minor changes . Used frozen blueberries thawed & used 2 cups just because I read it wrong but that would have been a lot . . I used white & brown sugar for the 3/4 cup of sugar . When making the crumbly mixture on top defiantly use 1/2 cup of brown sugar because it is moist & the butter sticks , better. I used a Bundt pan also used 1 tsp of cinnamon instead of 1/2 . I had a hard time giving this away
This is a favorite in our house. We have several blueberry bushes so my berries are fresh. The only thing I did different was use salted butter because that is all I buy. My husband begs me to make this!
Turned out beautifully! I added 1/2 tsp. vanilla extract to the batter and sprinkled chopped walnuts over top of streusel before baking for some crunch! Moist & delicious!!
This is the best recipe ever!!! The directions and ingredients are spot on. Make adjustments or edits as you like, but they aren't needed. I give this recipe 5+.
I love this recipe! It's especially good with fresh home grown blueberries. This does take a long time to bake and if you take it out too soon it is all mushy and not good at all.
OH MY!! This was Heavenly!!! I had to tweak the recipe just a bit as I was out of Baking Powder. SO, Instead of the milk and baking powder I substituted for sour cream and baking soda. I also added a Tsp of Vanilla. This is SO Moist. It's like eating a piece of Manna. It's so delicious. I made loafs out of them and my husband devoured one as soon as I took it out of the oven.
Easy to make and tasted great. The only way I tweaked the recipe was to add cherries (pitted) because I did not have enough blueberries. Delicious!
Didn’t have a spring form pan so just used a round baking pan and it came out delicious! Didn’t change anything on the recipe except added teaspoon of vanilla extract
Great recipe for the amateur! I thought I screwed this up because I use raw sugar and forgot to put into processor to make fine. It never got fluffy once beaten before or with milk. Then in all my brilliance, I didn’t fold in the blueberries because I was so surprised the dough was stiff. But after sticking it in and spreading in pan, and then pushing blueberries around into dough and baking for 42 minutes, it came out flawlessly. I can see even those unable to follow directions can successfully bake this. Delicious. Thank you.
I think this is coffees' new best friend. Really good. I'll be making this a lot. I only added a teaspoon of vanilla to the cake batter.
This is an excellent version of a classic. The only modification I make to the recipe is to add the zest of one lemon to the flour mixture before combining with the rest. Quick tip: add a tablespoon of flour to your blueberries and toss to coat all the berries before adding to the batter. This will keep the fruit from sinking to the bottom of your cake. (Also, if you don't have a springform pan and you use a bundt pan instead, that's on you. Don't leave a three-star review!)
