"Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!" — Cristina
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2 1/2 cups
unsalted butter, softened
Followed the recipe exactly except added 1/2 tsp vanilla to the butter/sugar/egg/milk combination, but that is a "given" in baking at my house. It was delicious! Cake was a wonderful complement to the fresh blueberries. Didn't take long and was easy to make. Great with a glass of milk!
This is one of those rare recipes that on its face are simple, yet yield elegant, tasty results. In other words, it’s a great recipe.
Let me add some comments/observations. Don't be fooled by the batter! It is stiff as noted in the description. You may think you've done something wrong, but the relative lack of liquid in proportion to the dry ingredients makes it that way. Just put the dough in the center of the pan and spread to the sides with a large spatula or back of a spoon. The cooking time (40 minutes) is just right and yields a wonderful texture.
Like most here, we "tweak" recipes. My only one I used was to substitute Turbinato for the granulated sugar in the topping. That was the only off recipe ingredient. It made a more crunchy top.
As for the results, it is a lovely cake. My wife, who was born and raised in the Canadian Maritimes where this is popular exclaimed "...this is home." That makes any cooks day! Thanks Christina!
I absolutely love this recipe! The only thing is there were more blueberries than flour??? I doubled the recipe and only used 3 cups of flour but people loved it just as much without all the blueberries. Thanks for posting!
After picking 12 pounds of blueberries yesterday, I was looking for some new ways to use them and this crumble caught my eye! I gave this recipe a try this afternoon and am very pleased with the results. I followed the recipe almost exactly with the exception of adding one teaspoon of vanilla to the egg/butter/sugar/milk mixture. I also added extra cinnamon to the crumble part and baked it for 45 minutes. I don't own a springform pan, so I baked this in a bundt pan instead. I inverted the bundt pan onto a wire cooling rack within minutes of pulling it out of the oven, let it cool for about 20 minutes, then inverted it onto a plate so the crunchy crumble would be on the top. This recipe is a quick, easy, delicious keeper! Thank you, Cristina! :)
Awesome! The topping makes this something special. Could not stop eating it. I added just a "smidge" of almond extract to the batter. Excellent!
I followed the directions with a few changes. I used cake flour instead of all-purpose flour. I followed the suggestions of other reviews and added 1/2 teaspoon of vanilla and 1/4 teaspoon teaspoon of almond extract to the butter, sugar and egg mixture. Great recipe. I used fresh blueberries we had just picked from Martin Blueberries. The house smells so good right now!I will definitely make again! Thanks for the recipe.
Great Recipe! Easy, Beautiful and delicious! So good I made it again two days later. Added 1 tsp vanilla and almond extract as well as 1/2 cup applesauce.
This is a fantastic recipe and one of the few that I don't have to tweak. It is perfect as is. Yes, the dough is very thick and you think you are doing something wrong, but have trust in the recipe, it will turn out perfectly. Hubby requests this recipe every year that blueberries are in season and he is not a "Sweets" kind of guy. Also, I do not have a spring form pan, so I make it in an 8"x8" square pan or a round cake pan and it turns out great. If you want to display the cake first before cutting, then a spring form pan is the way to go.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Blueberry Buckle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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