Bursting with blueberry flavor, this recipe for blueberry buckle is great as a dessert or a coffee cake.
There are so many different ways of making a sweet, fruity crumble dessert, but a blueberry buckle is undoubtedly one of the best!
For more blueberry treats, why not try my Blueberry Lemon Pie? Or this recipe for The Best Bakery Style Blueberry Muffins Ever?
Table of Contents
A buckle differs from other, similar desserts like cobblers or crumbles primarily because of the texture of the batter.
By using baking powder and the right ratio of ingredients, the batter will rise up enough to be cake-like but will still be light enough to allow the fruit places over the batter to sink in a little bit. These sinking fruits cause the batter to buckle, hence the name of this delicious dessert.
Blueberry Buckle Ingredients
Make sure to look at the recipe card down below for the precise ingredients needed for this recipe.
- White sugar
- Almond extract
- All-purpose flour
- Baking powder
How To Make Blueberry Buckle
- Grease a 9×9 pan and set aside
- Cream the butter and sugar in a medium-sized bowl until light and fluffy
- Add in the egg and beat well
- IN a separate bowl, whisk together the flour, baking powder, and salt
- Add the almond extract into the milk
- Add half of the dry mixture into the egg and butter and mixture, beating well and then in half of the milk, beating together and then mixing in the rest of the milk
- Fold in the blueberries carefully
- Spread into a prepared, greased pan
- Combine the sugar, flour, and cinnamon in a small bowl
- Cut in the butter until crumbly using a fork
- Sprinkle the topping over the batter into an even, crumbly layer
- Bake at 375 Fahrenheit for 30 minutes, or until a toothpick inserted into the center comes out clean
- Cool, slice in the pan, and serve topped with whipped cream and more blueberries
How Do You “Cut” In Butter?
A lot of different baking recipes tend to include a term of “cutting” in butter into the flour. How on earth do you do that?
To cut butter into flour or other dry ingredients is really simple, except for the fact that it requires a bit of effort.
Using a fork, you sort of smashing the butter into the flour, breaking it up bit by bit until the flour completely coats all of the small globules of butter.
The reason you cut the butter into the flour instead of just mixing it is that it ensures that all of the flour is completely blended into the flour mixture.
You can actually buy special butter cutting tools that make it really easy, but why buy an entire tool when a regular fork will do?
What To Top Your Blueberry Buckle With
A great quality of blueberry buckle is that it can be topped with all sorts of different toppings.
Some lightly toasted pecans would also be a great addition here or even a more complicated custard sauce as well.
Or, for real simplicity, the most traditional things to top this with would be some vanilla ice cream, or you could also use some regular whipped cream instead.
Looking for more delicious Dessert recipes? Try these out:
Flapper Pie- The Lost Prairie Pie
Old Fashioned Banana Cream Pie Recipe
Hope you enjoy! Happy baking!
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- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- ¼ cup butter
- 1/2 cup white sugar
- 1 large egg
- ½ cup milk
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
Crunchy Sugar Topping
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup salted butter softened
- Preheat your oven to 375°. Grease a 9×9 pan and set aside.
- In a medium sized bowl, cream the butter and sugar until light and fluffy. Add in the egg; beat well.
- In another bowl, whisk together the flour, baking powder and salt.
- Add the almond extract into the milk.
- Add half of the dry mixture into the egg mixture beating well, then add in half of the milk. Repeat, ending on the remaining milk. Fold in the blueberries.
- Spread the batter into the prepared pan.
- Combine the sugar, flour and cinnamon in a small bowl then cut in the butter until crumbly.
- Sprinkle the topping over the batter in the pan in a evenly, crumbly layer.
- Bake until a toothpick or cake tester inserted in the center comes out clean, around 30-35 minutes.
- Cool in the pan, and slice from the pan to serve.
- Serve topped with whipped cream and additional blueberries
- You can use half white sugar and half brown sugar for the sugar topping is desired!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Gina Fuoco says
Can I use frozen blueberries in this recipe and if so do you thaw them first or put them in the batter frozen?
Warren S Hoffman says
Does remainder need to be refrigerated? Thank you.