Fruity Blueberry Buckle

Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

When I saw a recipe for Berry Buckle, I wondered… what on earth is a buckle?  Now, I can identify crisps and cobblers, pies and tarts, but a buckle?  Still it sounded so lovely, I had to look further!

Yes, I’m a huge fruit dessert lover.  I figure there’s no way I’m giving up dessert, so I might as well get some healthy fruit in it! 

Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

What is a Buckle?  

The Spruce Eats clued me in, saying, “Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top is the crumble mixture.”

Another source commented that buckles characteristically have a high fruit ratio.  Think of it as an over-stuffed coffee cake!  A Blueberry Buckle Coffecake!

Extra fruit?  Count me in!     Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

Why You’ll Love This!

Easy. Just mix up the batter, fold in the blueberries, top with streusel, and bake!  

Festive. This Blueberry Buckle is sure to make an impression.  And it’s perfect for a holiday brunch or special breakfast.

Loaded with Fruit. The real differentiator of this Buckle is the generous amount of fruit it contains.  Just check out all the blueberries below–how can that not feel special! 

Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

What You’ll Need

Streusel Ingredients

  • Flour.  This is the base of the topping
  • Brown sugar, white sugar.  Adds sweetness.
  • Cinnamon.  Adds coffeecake flavor
  • Butter.  Adds richness and helps hold everything together.

Cake Batter Ingredients

  • Butter.  Adds richness and helps lighten the batter.
  • Sugar. Adds sweetness.
  • Egg.  Helps hold things together, adds loft and lightness
  • Vanilla.  Adds flavor
  • All Purpose Flour.  Forms the bulk of the cake. 
  • Baking powder.  Adds lightness and loft
  • Milk. Adds richness and helps hold the ingredients together.
  • Blueberries.  The best part!  You can use fresh or frozen.  

Box of blueberries

Special Tools

  • I used a 9-inch springform pan but you can use an 8-inch square pan lined with parchment.

Step by Step Directions

Combine streusel ingredients in a bowl and mix with a fork or fingers.  streusel ingredients in bowlCoat the blueberries with flour so they don’t sink to the bottom of the cake. 

Coat blueberries in flour

Cream the butter and sugar.  Add the egg and vanilla and beat until the batter is smooth.  add egg to butter & sugarCombine the remaining flour with the baking powder.   Take turns adding some of the flour mixture and some of the milk to the butter mix, then mixing.

When everything is incorporated, gently fold the blueberries into the batter.Fold in blueberries

Transfer to greased pan and top with streusel.

Top with streusel

Bake.  Allow to cool for 10-15 minutes before removing from pan.  Serve hot or cold.

How to Serve

Blueberry Buckle would be a wonderful contribution to a brunch buffet for a special occasion like Mother’s Day or Easter.  Or serve it as a fun stand-alone breakfast with the addition of a little protein like sausage or cheese. 

It would also be delicious served for a tea or coffee get together.  And of course, it makes a great snack or dessert!  Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

Tips & FAQs

Refrigerate any leftovers in an airtight container for 2-3 days. While a regular coffee cake would usually be kept at room temperature, the large quantity of blueberries in this makes it more prone to spoilage.

You can also freeze leftovers, tightly wrapped, for up to a few months.

When you serve leftovers, consider warming up the Buckle to restore it’s oven fresh flavor.  That’s if you can handle the wait! 

Blueberry Buckle is like a coffee cake, overstuffed with yummy blueberries!  And it’s easy to whip up for brunch, dessert or a special breakfast!

Why do I need to keep frozen blueberries frozen?

Fresh or frozen blueberries both work well.  But don’t thaw previously frozen blueberries or they will turn your batter purple!  Ask me how I know this!

Can I use whole wheat flour?

Normally I’m the first person to use part or all whole wheat flour.  But when I tried using half whole wheat in this, I didn’t like it.  I think that with the density of the berries, you need all the lightness possible in the batter.  I haven’t tried white whole wheat.

How do I make a small batch buckle?

If you live in a smaller household and still want a treat, you can halve this recipe.  In that case, it will fit into a 6-inch round pan. 

Mother’s Day Brunch Ideas

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Fruity Blueberry Buckle

Fruity Blueberry Buckle

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 50 minutes

Blueberry Buckle is like a coffee cake, overstuffed with healthy blueberries!  And it’s easy to whip up for a brunch, dessert or special breakfast!

Ingredients

Streusel:

  • 1/3 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 4 Tablespoons butter, softened

Cake batter:

  • 4 Tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 3-4 cups blueberries

Instructions

Preheat oven to 375.  In a medium bowl, mix the streusel ingredients with a fork or your fingers until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, toss the blueberries with about 2 Tablespoons of the flour to lightly coat them. This will keep them from all sinking to the bottom of the cake when it bakes.

Cream the butter and sugar until light and fluffy.  Add the egg and vanilla and beat until the batter is smooth.

Combine the remaining flour with the baking powder. Alternate adding some of the flour mixture and some of the milk to the butter mixture, and mixing after each addition.

When batter is mixed, gently fold in the blueberries and any loose flour.

Grease a 9-inch round spring form pan and spoon or pour in the batter. It may also be baked in an 8-inch square pan.

Sprinkle the streusel evenly on top. Bake for 55-60 minutes, until a toothpick comes out clean (you may need to prick more than once if you hit a blueberry). Cook time will be longer if you use frozen blueberries (see note).

Let the cake to cool in the pan for 10-15 minutes on a baking rack, then remove from the pan and let cool on the rack directly.

Notes

If you use frozen blueberries this will extend your cooking time by 10-30 minutes.

You can halve the recipe and bake in a 6-inch round pan.

Originally published July, 2013.  Adapted from Cake Keeper Cakes,by way of AA Edible

37 thoughts on “Fruity Blueberry Buckle

  1. Lynn Wiese Sneyd

    OMG! Blueberry is one of my all time favs! Wish I had a piece right now to go with my coffee. So good. 🙂

  2. kelly

    I love a good buckle and had to smile because a few years ago I found myself in the same position. What is a buckle? 😀 But I also came across something called a Slump that day. Go figure! I haven’t had coffee cake in a while and with the quantity of lovely blueberries in this, I’m thinking it would go so well with my morning coffee!

    1. Inger Post author

      Thanks Grace. My oldest, who is working a summer resort area job, had one request when I visited–a buckle of her own!

  3. lena

    hi inger, sorry for coming by late..was back from hols and not feeling too well. Yeah, most of us have not heard of buckles over here too . I’m so glad that you made this and i can almost relate when you said that the cake is getting smaller and smaller at the background! hahaha! thx so much for participating and have a good day!

    1. Inger Post author

      I was so happy you shared this. I will be baking another tomorrow for my oldest who missed out on the first!

  4. Zoe

    Hi,

    Glad that I re-visited my buckle post and found that I have missed out visiting yours!!!

    I can see lots of blueberry in every slice of your buckle. I’m imagining every bite of this must be bursting with blueberries… Yum!

    Zoe

    1. Inger Post author

      I thought that the buckle was a great find–I will have to visit with you guys more often!

  5. Amy Tong

    This Blueberry Buckle sounds like something I would really enjoy too, especially with the high fruit ratio. 🙂 hehehe..this is such a gorgeous treat, can’t blame your for sampling while taking pictures. I bet I would do just the same. Thank you so much for sharing. I can’t wait to make one soon.

  6. Kathy

    Seriously. I was going to make a blueberry cobbler for our guests on Wednesday night. Instead, I will ponder making this. Looks great!

    1. Inger Post author

      I like cobbler too!! I was pleasantly surprised, though, with how nice looking this turned out (as in impressive for company), since pretty food is not always one of my strengths 🙂 If you try it, let me know how you like it and have fun with your guests!

  7. Louise

    That’s one mighty fine looking Buckle, Inger. I can already tell you are going to put each and every one of those blueberries to good taste! I just froze a bunch of blueberries yesterday. I LOVE that they freeze so well.

    Thank you so much for sharing, Inger…

    1. Inger Post author

      Thanks Louise. I got a second 10 lb box today so I’ll be doing a bit of freezing myself tonight! Since I have started doing more canning I’d like to find a couple good blueberry preserve recipes. Enjoy your berries!

  8. Maria

    I just made this beautiful blueberry buckle! I made it gluten free, using Bob’s Red Mill gluten free flour blend. It is cooling now and smells awesome!

        1. Inger Post author

          You know when I did the food competition at State Fair, one of the judges kept talking about how much extra loft you get using,buttermilk or yogurt or sour cream, so I may give that a try. I am making another one this week–thanks for the tip.

    1. Inger Post author

      Offering extra organic items for sale is one of the things I really like about the CSA. There will be cranberries in the fall and perhaps peaches and apples…

  9. Karis

    That’s really cool that your CSA had a truckload of blueberries available. I’ve picked them in up north near the Apostle Islands, and that was enough of the pick-your-own experience for me. Something bigger, like apples, is more my style 🙂

    1. Inger Post author

      I am so with you there; I even think strawberries are hard to pick if you try to do it in quantity. I am really enjoying the raspberries in my backyard though, but that volume is more like a cup a day (which often doesn’t make it in the door 😉 )

  10. kitchen flavours

    That is a lovely buckle. Full of blueberries deliciousness at each bite! And your box of blueberries are very tempting, they are kinda pricey over here!
    Thank you for sharing with Bake-Along, it would be great if you could mention Bake-Along somewhere in your post!
    Hope you can join us again! Have a nice day!

    1. Inger Post author

      Thanks, I am still trying to figure out what I am supposed to do. The plug-in looked a little difficult and I am leaving for a 3 day conference at 6 AM, but if it counts to bring over the bake-along logo, I can probably do that tonight yet. Feel free to advise!

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