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!
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!
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!
What You’ll Need
- 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.
- I used a 9-inch springform pan but you can use an 8-inch square pan lined with parchment.
Step by Step Directions
Cream the butter and sugar. Add the egg and vanilla and beat until the batter is smooth. Combine 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.
Transfer to greased pan and 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.
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!
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
- Blueberry Buckle from Art of Natural Living
- Chef Salad Kebabs from Palatable Pastime
- Chorizo and Egg Breakfast Tacos from A Kitchen Hoor’s Adventures
- Dutch Baby Pancake from Jen Around the World
- Hawaij Spiced Coffee Cake from Hezzi-D’s Books and Cooks
- Rainbow Salad with Tandoori Dressing from Magical Ingredients
- Sourdough Strawberry Muffins from That Recipe
- The British Bloody Mary from Karen’s Kitchen Stories
Fruity Blueberry Buckle
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 4 Tablespoons butter softened
- 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
- 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.
Originally published July, 2013. Adapted from Cake Keeper Cakes,by way of AA Edible
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