Blueberry Buckle

This blueberry buckle is basically easy to make and it's the perfect way to celebrate blueberries any time of year!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Author Kelsie



  • 1 cup light brown sugar
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter cut into small chunks


  • 6 tablespoons unsalted butter at room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 cups all-purpose flour
  • 2 cups fresh or frozen blueberries



  1. Combine the sugar, flour, cinnamon, and salt in a small mixing bowl and stir to combine. Add the butter and use your fingers to cut the butter into the dry ingredients until it forms crumbles. Refrigerate while you work on the cake.


  1. Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Dust lightly with flour, tap out the excess, and set pan aside.
  2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer set to medium speed until smooth. Add the egg, vanilla, lemon zest, baking powder, and salt and beat until light and fluffy.
  3. Beat in half of the flour, then the milk until just combined. Use a rubber spatula to fold in the remaining flour. (The batter will be quite thick.) Gently fold in the blueberries.
  4. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the refrigerated topping*. Bake 55 to 65 minutes, until the top of the cake is golden and a toothpick inserted into the center comes out clean.
  5. Set the pan on a wire rack and cool the cake for 30 minutes. Run a knife around the edge of the pan, then carefully remove the cake to a wire rack to cool completely. Serve. 

Recipe Notes