Blueberry Buckle

Hope you enjoyed a very relaxing Memorial Day weekend! If you hadn’t already guessed, that scrumptious streusel wonder above is the title of today’s post. Blueberry Buckle. This coffeecake is high and hefty, sweet – but not overly so – and crested with a craggy crumb topping so impressive it’s sure to garner applause. Now that summer’s upon us, why not showcase the season’s bounty of fresh fruit? This blueberry buckle is MADE for blueberries, but works wonderfully well with sliced peaches, juicy plums, strawberries or blackberries too. Recipe adapted from the King Arthur Flour Baker’s Companion.

Yields 16 servings.

SODIUM CONTENT: 12 mg per serving


3/4 c. sugar
4 T. unsalted butter
1 egg
2 c. flour
2 t. Featherweight sodium free baking powder
1/4 t. ground cardamom
1/2 c. low fat milk
1 t. pure vanilla extract
1 pint fresh blueberries, rinsed (~2 cups)

3/4 c. sugar
3/4 c. flour
1 t. ground cinnamon
2-3 t. grated fresh lemon zest (or 1/8 t. pure lemon extract)
5 1/3 T. unsalted butter


Preheat oven to 375 degrees. Grease and flour a 9-inch square or round baking pan and set aside.

To assemble the batter, cream the sugar and butter together until light and fluffy. Add the egg and mix well for a minute. In another bowl, whisk together the dry ingredients, then add to the wet mixture, alternating with the milk. Stir in the vanilla, then gently fold in the blueberries. Batter will be thick; spread evenly in prepared pan and set aside.

To prepare the streusel topping, measure the sugar, flour, cinnamon and lemon zest into a small mixing bowl. Cut in the flour using your (freshly washed) hands and process until a medium crumb forms. Sprinkle topping over the batter evenly.

Place pan on middle rack in oven and bake until tester inserted in center of cake comes clean, 45-50 minutes. Remove from oven and set pan on a wire rack to cool. Serve plain or with whipped cream.

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