This simple blueberry buckle recipe is moist, buttery, and utterly loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with recent or frozen blueberries. It’s certainly one of my favourite summer season desserts!
A buckle is a kind of crumb cake, just like a coffee cake, that may have you ever buckling on the knees! For those who love this blueberry buckle, attempt my blueberry muffins, too. And you should definitely attempt my strawberry buckle subsequent.
This old school blueberry buckle recipe is packed stuffed with brilliant, juicy summer season blueberries baked right into a moist, tender cake beneath a buttery cinnamon streusel topping. In our home, it doubles as breakfast and dessert! We’ll serve our slices heat and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch.
What Makes This Home made Blueberry Buckle So Particular
Delicate, tender cake. This blueberry buckle is lots like an ultra-tender blueberry crumb cake, brimming with recent berries. The cinnamon streusel topping provides the proper quantity of buttery crunch.
Fast and easy to make. You may make this recipe with or with no mixer, and the steps are tremendous simple.
Excellent for summer season. A blueberry buckle is certainly one of my all-time favourite summer season berry desserts. It’s one of the best ways to make use of up recent blueberries. Plus, there’s the choice to make it with frozen blueberries out of season.
Versatile. Whether or not I bake it for the 4th of July, a yard BBQ, or a picnic, everybody goes for seconds! It’s nice for breakfast, brunch, or dessert.
Substances You’ll Want
The substances for a blueberry buckle are easy and straightforward to seek out (in the event that they aren’t within the pantry already). I’ve included my notes and ideas under. You’ll discover the printable substances record and recipe particulars within the recipe card after the put up.
For the Crumb Topping
Sugar – I exploit granulated sugar, or you need to use brown sugar for a extra caramelized taste.
Cinnamon – Be at liberty to swap floor cinnamon for one more heat spice, like nutmeg, ginger, or pumpkin pie spice. I additionally embrace salt in my recipe.
Flour – All-purpose flour works finest right here.
Butter – Salted or unsalted butter, melted within the microwave.
For the Cake
Dry Substances – That is your flour, sugar, baking powder for leavening, and salt. Once more, I like to recommend all-purpose flour for the cake. It yields probably the most constant outcomes.
Butter – This time at room temperature. For those who overlook to take the butter out of the fridge forward of time, a simple option to soften butter rapidly is to pour boiling water right into a glass or ceramic bowl. After a couple of minutes, empty the water and place the bowl over the chilly butter. It’ll heat up and soften in about 10-Quarter-hour.
Egg and Vanilla – The egg may also be at room temperature.
Blueberries – I exploit recent blueberries at any time when attainable, however frozen will work, too (see under).
Can I Use Frozen Blueberries?
Sure! For those who don’t have entry to recent blueberries for this recipe, you need to use frozen blueberries as an alternative. Ensure to thaw the blueberries totally and pat them dry earlier than mixing them into the batter.
Make a Blueberry Buckle (Step-By-Step)
This blueberry buckle could be very beginner-friendly, with only a few steps concerned to arrange the topping and cake. Comply with alongside under. Scroll to the recipe card for the printable recipe.
Mix the substances.Combine and put aside.
Put together the crumb topping. Begin by stirring collectively the sugar, cinnamon, salt, and flour with melted butter to make the topping.
Put together the cake batter.Fold within the blueberries.
Make the cake batter. In a brand new bowl, whisk collectively the flour, baking powder, and salt. In the meantime, cream the butter with sugar, egg, and vanilla in one other bowl. Slowly add the dry combination to the moist substances, alternating with milk till it’s simply mixed.
Add the blueberries. Subsequent, gently fold within the blueberries. Unfold the batter right into a greased 9×9-inch baking pan.
Fill the pan.Add the topping and bake!
Add the topping. Break up the crumble topping utilizing your fingers and sprinkle it on prime of the cake batter.
Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes till it’s set within the heart and golden on prime. Serve heat, or wait till the buckle cools to room temperature.
Baking Ideas and Variations
Toss recent blueberries in flour. It’s further insurance coverage to stop a soggy buckle, and it additionally helps to maintain the berries from sinking to the underside of the cake.
Bake in a skillet. For some rustic aptitude, bake your blueberry buckle in an oven-proof, cast-iron skillet.
Simple add-ins. Brighten the flavors by stirring in recent lemon zest or use a mixture of blueberries, strawberries, raspberries, and blackberries.
Regularly Requested Questions
What’s the distinction between a buckle, a cobbler, and a crisp?
They’re all equally fruity desserts, however with key variations. A buckle is just like a espresso cake, whereas a cobbler has a blueberry filling baked beneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping.
Why is it referred to as a buckle?
The identify comes from how the dessert bakes: A buckle rises within the oven whereas it bakes, after which “buckles” or sinks beneath the burden of the crumble topping.
Retailer a Blueberry Buckle
Preserve it hermetic. Retailer the baked and cooled blueberry buckle in an hermetic container, both at room temperature for as much as 3 days or within the fridge.
Heat it up. For those who’d wish to take pleasure in leftover slices heat, merely pop them into the microwave for a number of seconds earlier than serving.
Freeze. Alternatively, you possibly can freeze this cake for as much as 2 months. Thaw the buckle within the fridge or at room temperature if you’re able to serve.
This simple blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with recent or frozen blueberries!
Crumb Topping
1/3 cup granulated sugar
1 teaspoon floor cinnamon
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1/4 cup butter, melted
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup butter, room temperature
3/4 cup granulated sugar
1 giant egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups recent blueberries *see word
Crumb Topping: In a medium bowl, mix the sugar, cinnamon, salt, flour, and melted butter. Put aside when you make your cake batter.
Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and put aside.
In a big bowl, whisk collectively the flour, baking powder, and salt. Put aside.
Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and vanilla collectively on medium pace for two minutes till easy, scraping the perimeters of the bowl as needed.
With the mixer on low, add the flour combination and milk into the mixer in alternating quantities, starting and ending with the flour combination, stirring till simply mixed. Don’t overmix.
Stir within the blueberries and unfold the batter into the ready pan.
Take the reserved crumb topping and break it aside together with your fingers till it’s small to medium crumbles.
Sprinkle this on prime of the cake batter and bake for 40 – 45 minutes till golden brown and set within the heart.
Serve heat or at room temperature.
Notes
You too can use frozen blueberries for this recipe if desired. Permit the blueberries to thaw and pat dry earlier than mixing them into the batter.
