If you are looking for a way to use up fresh or frozen blueberries, this easy recipe is a MUST! This is the BEST blueberry buckle recipe. I promise – you will not be disappointed!
What exactly is a “buckle?”
A basic definition of a buckle is a cake containing fruit (usually berries). It typically has a streusel topping. In other words – it’s a fancy coffee cake!
Why you’ll love this recipe
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Ingredient Notes
- Milk – I use 2%, but you use whatever you have on hand.
- Blueberries – you can use fresh or frozen. I prefer fresh blueberries, but there’s nothing wrong with frozen! Seriously – unless the two are side by side – no one will know! It’s delicious either way!
- Butter – I use unsalted in this recipe.
Recipe tips:
Blueberry buckle is easy to make. Like muffins, I prefer to mix this batter by hand (because you don’t want to over mix it.)
If you are using fresh blueberries, start by washing them. Be sure you remove all stems and debris. After washing, be sure you dry them well. I lay my blueberries in a towel covered baking sheet and try to roll them around a few times while making the cake batter.
(It’s totally okay to eat the blueberries while making blueberry buckle!)
To make the batter, you’ll start by sifting the flour, sugar, baking powder and salt into a medium sized mixing bowl.
To a smaller mixing bowl, add the vegetable oil, milk, and egg. Using a fork, mix the egg and milk until they are blended together.
Next you’ll add the liquid mixture to your sifted ingredients, stirring just until the flour disappears. You don’t want to overmix at this point, just mix slowly using your spatula.
Now it’s time to add the blueberries! To be clear we’re just going to “fold” in the blueberries – just fold them in.
(What do you mean you fold them in? You fold them in!)
After you’ve folded in the blueberries, you’ll add the batter to a greased 9 x 9 inch pan. Now it’s time to prepare the streusal!
For the streusal, I like to rinse out the bowl I used for the wet ingredients. (Don’t forget to dry it!) Then you’ll add sugar, flour, cinnamon and butter.
If you forget to let your butter soften on the counter – don’t worry, you’re not alone. I suggest cutting your butter up into slices, and microwaving on the defrost setting for 20-30 seconds (until it’s soft but not melted).
Then using a pastry blender (or fork), mix until the mixture is crumbly. Using a spoon, sprinkle the struesal over the top of the batter and put in the oven for 50 minutes (fresh blueberries) or 80-90 minutes (frozen blueberries).
Then wait as long as you can (usually 5 minutes) before indulging!
Best Blueberry Buckle Recipe
This is blueberry buckle recipe is a great way to use fresh or frozen blueberries. The streusal topping provides a sweet crunch that perfectly complements this delicious cake.
Ingredients
Blueberry buckle batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 egg
- 2 cups blueberries (fresh or frozen)
Streusel Topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 tsp. cinnamon
- 1/4 cup butter at room temperature
Instructions
- Preheat oven to 375 degrees and grease a 9 x 9 pan.
- Sift flour, salt, baking powder and sugar into a medium size mixing bowl.
- To a smaller mixing bowl, add the vegetable oil, milk and eggs. Using a fork, stir the mixture until the egg is blended with the milk.
- Pour the liquid ingredients into the dry ingredients. Gently stir unsing a spatula until all the flour is mixed in.
- Fold in the blueberries to the batter and then pour the batter into the prepared pan.
- To a small mixing bowl add the streusel topping ingredients; sugar, flour, cinnamon, and butter. Use a pastry blender to cut into the mixture until it's crumbly.
- Using a spoon, gently distribute the streusel topping over the batter.
- Bake for 50-55 minutes (if using fresh blueberries or 80-90 minutes if using frozen).
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