Best Blueberry Buckle Recipe - Allrecipes.com
Best Blueberry Buckle Recipe
  • READY IN 1 hr

Best Blueberry Buckle

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
  2. Sift 2 cups flour, baking powder, and salt into a bowl.
  3. Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
  4. Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
  5. Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
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Reviews More Reviews

Jul 13, 2012

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!

 
Jul 18, 2012

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!

 
Aug 05, 2012

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!

 
Jan 04, 2014

My son brought over a blueberry buckle for Xmas. It was great and the first time I ever heard of it. So I searched here and found this recipe. I made it last night and before it was completely cooled it was gone! I used a bunt pan like one of the other reviewers because I don't own a spring-form pan. The ONLY other change to the recipe I made is using gluten free all purpose flour since as a family we are trying to eliminate gluten from our diet, because my youngest is autistic. This was a big hit and it was rated by the family as better than the one from Xmas, no one minded the gluten free. Gluten free has not always been a success, but this recipe it was. It is a keeper! Thanks for a great recipe.

 
Sep 11, 2013

This was definitely a 5-star recipe. It didn't specify what size springform pan to use, so I used the 8" and it came out perfect! The cake itself isn't super duper sweet, so it goes well with the sweet and crunchy topping. AND, it's really good with ice cream or whipped cream! The only thing I did different was that I added 1 tsp vanilla, and 1/2 tsp Almond extract. Almond goes perfectly with blueberries. And don't forget to flour the berries first! Thanks for the recipe.. it was DEElicious!!

 
Jul 11, 2013

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! :)

 
Sep 15, 2013

I struggled on the 3rd step of the recipe. I threw out the batter twice as I couldn't get it fluffy .I just couldn't figure out what was wrong? could it be i use low fat milk?? every time i added the milk gradually, it curdles... The third try I still couldn't get it right but decided to just follow through the recipe. The dough was so thick and yes,i thought this is so wrong BUT it turn out very nice!My whole family loved it.. And the baking smell that filled up the air in my whole kitchen was wonderful ! Should have just gone through the 1st attempt. Definitely going to this again. Thanks for sharing!

 
Jul 09, 2013

Awesome! The topping makes this something special. Could not stop eating it. I added just a "smidge" of almond extract to the batter. Excellent!

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 66.8 g
  • 22%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 285 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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