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–+ servings

Blueberry Buckle

A soft, nostalgic blueberry buckle inspired by a family recipe, topped with a golden cinnamon streusel and packed with juicy blueberries.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: blueberry cake, blueberry coffee cake, blueberry snack cake, blueberry streusel cake, breakfast bake, buckle recipe, fresh blueberry cake, lemon blueberry buckle, moist blueberry buckle, moist blueberry cake
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings

Ingredients

Streusel Topping (make first)

  • 4 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon lemon zest
  • Pinch of salt
  • ¼ teaspoon cinnamon

Cake Batter

  • 10 tablespoons unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 eggs
  • 1 yolk
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla bean paste
  • ½ teaspoon blueberry extract optional
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 cup fresh blueberries tossed with 1 tbsp flour
  • 1 cup frozen blueberries tossed with 2 tbsp flour

Instructions

  • Preheat oven to 350°F. Grease and line an 8×8-inch baking pan with parchment.
  • In a bowl, mix melted butter, sugars, flour, lemon zest, salt, and cinnamon until crumbly. Set aside.
  • In a large bowl, or stand mixer, cream butter and both sugars until light and fluffy.
  • Add in the eggs and yolk, mixing until smooth and fully incorporated.
  • Mix in vanilla and lemon zest.
  • Add half the dry ingredients and mix gently.
  • Then add in the milk and heavy cream, mixing until combined.
  • Finally add in remaining dry ingredients and mix until just combined (do not overmix).
  • Fold in the floured frozen blueberries.
  • Spread half the batter evenly into the prepared pan.
  • Then sprinkle ⅔ of the fresh, floured blueberries over the batter.
  • Add the remaining batter and gently spread.
  • Top with remaining fresh, floured blueberries.
  • Evenly sprinkle the streusel topping over the batter.
  • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow to cool for at least 20–30 minutes before slicing. Serve warm or at room temperature.

Notes

  • Do not thaw frozen blueberries before adding
  • Tossing berries in flour helps prevent sinking
  • If the top browns too quickly, loosely tent with foil
  • Letting it cool helps the structure set for cleaner slices