Blueberry Buckle

Juicy blueberries and crumbly streusel top this delightful breakfast cake.

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What is Blueberry Buckle?

Blueberry buckle is a type of breakfast cake, similar to coffee cake, that consists of a base of thick cake, a layer of blueberries, and a layer of streusel topping.

What’s the difference between a coffee cake and a buckle?

A coffee cake traditionally is made without any fruit and may or may not be topped with streusel. On the other hand, a buckle always has fruit and a streusel topping.

Is it better to use fresh or frozen blueberries?

They both work! I used frozen blueberries because i like to buy the smaller wild blueberries that I’ve found in the frozen section, and because they are easier to store, but you can use fresh blueberries if you prefer. And there is no need to thaw the frozen blueberries prior.

How do I keep blueberries from sinking in the batter?

The blueberries should not sink because the dough is thick enough to support the blueberries on top. If your blueberries are sinking, the dough is too thin and you need to add more flour so it becomes like a biscuit texture.

Recipe Variations for Blueberry Buckle

Try other berries in place of blueberries. Raspberries would work especially well!

How to Store Blueberry Buckle

Store blueberry buckle at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for ten seconds to warm to room temperature.

You can also freeze blueberry buckle easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

Helpful Kitchen Tools

• 13 x 9 inch baking dish

• strainer

• stand mixer or handheld electric mixer

• an extra mixing bowl

• spatula

• pastry cutter

How to Make

Ingredients

• 2 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup butter, softened to room temperature

• 3/4 cup sugar

• 1 egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup buttermilk

Topping

• 4 cups frozen blueberries

• 1 cup all purpose flour

• 1 cup sugar

• 1/2 cup butter, slightly softened
  

Directions

Preheat oven to 350℉. Grease a 9x13 inch pan and set aside. Rinse the blueberries in a strainer and set aside.

Make the dough

Add flour, baking powder, and salt to a bowl, mix well with a fork or spatula and set aside.

In the bowl of an electric mixer, beat the softened butter for 30 seconds. Add the sugar and beat until light and fluffy, about 60 seconds. Add the egg and vanilla and beat, scraping the sides of the bowl with a spatula until well combined.

Alternately add the flour mixture and the buttermilk to the butter mixture, mixing between each addition until all ingredients have been incorporated.

Spread the mixture over the bottom of the pan with a spatula, making sure it reaches all the corners. The batter doesn’t have to be evenly spread, just make sure you can’t see the bottom of the pan.

Make the topping

In a large bowl, add flour and sugar and mix until evenly combined. Slice the butter into 1” thick slices into the bowl. Using a pastry cutter, cut the butter into the flour mixture until it looks like small pebbles.

Spread the blueberries evenly over the dough in the pan. Add the flour mixture evenly over the top of the blueberries.

Bake in the oven for 40 - 50 minutes or until a knife inserted in the center comes out clean.

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More coffee cake, please!

Try this Pumpkin Spice Cake with Cinnamon Swirl or my favorite Blueberry Muffins with Streusel Topping.

coffee cake, streusel topping, blueberry breakfast cake, easy coffee cake, blueberry coffee crumb cake, blueberry cake, easy blueberry desserts

breakfast, coffee cake, dessert, bars

American

Servings: 15

Author: Jessie Cagliero

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Blueberry Buckle

Prep time: 40 minutesCook time: 55 minutesTotal time: 1 H & 35 M

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Ingredients

Dough

• 2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened to room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 cup buttermilk

Topping

• 4 cups frozen blueberries
• 1 cup all purpose flour
• 1 cup sugar
• 1/2 cup butter, slightly softened

Directions

1. Preheat oven to 350℉. Grease a 9x13 inch pan and set aside. Rinse the blueberries in a strainer and set aside.

Make the dough

1. Add flour, baking powder, and salt to a bowl, mix well with a fork or spatula and set aside.
2. In the bowl of an electric mixer, beat the softened butter for 30 seconds. Add the sugar and beat until light and fluffy, about 60 seconds. Add the egg and vanilla and beat, scraping the sides of the bowl with a spatula until well combined.
3. Alternately add the flour mixture and the buttermilk to the butter mixture, mixing between each addition until all ingredients have been incorporated.
4. Spread the mixture over the bottom of the pan with a spatula, making sure it reaches all the corners. The batter doesn’t have to be evenly spread, just make sure you can’t see the bottom of the pan.

Make the topping

1. In a large bowl, add flour and sugar and mix until evenly combined. Slice the butter into 1” thick slices into the bowl. Using a pastry cutter, cut the butter into the flour mixture until it looks like small pebbles.
2. Spread the blueberries evenly over the dough in the pan. Add the flour mixture evenly over the top of the blueberries.
3. Bake in the oven for 40 - 50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts

Calories

321

Fat

13 g

Sat. Fat

8 g

Carbs

49 g

Fiber

2 g

Net carbs

47 g

Sugar

28 g

Protein

4 g

Sodium

220 mg

Cholesterol

44 mg

*Nutrition is auto-calculated by recipes generator.

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