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Hi Bold Bakers!
WHAT YOU GET: An incredibly moist Blueberry Buckle recipe loaded with fresh berries that it literally buckles with the weight!
Everyone knows I love a good cobbler — it’s a dessert that reminds me of my childhood in Ireland! And the love of fruit cobblers has transcended into crisps and crumbles. And now? I’m in love with buckle cakes.
My blueberry buckle is an incredibly moist one-layer cake chockful of fresh, in-season berries that truly buckles with the weight of it all! Then, that delicious layer of cake and fruit is topped with an addictingly crunchy streusel topping, with just a touch of lemon flavor that takes this dessert over the top. Do not underestimate how perfectly lemon and blueberries go together.
This old-fashioned dessert is begging to be served during the summer, either after dinner or with your morning coffee.
What Is A Buckle Cake?
Crisp, cobbler, crumble — and now buckle? How can you possibly tell the difference?!
All of these desserts have fruit, but they are different, even in the slightest way. For example, a crisp typically contains oats or nuts in its streusel topping, which will crisp up in the oven. Crumbles are similar but without the oats and nuts. And cobblers have more of a biscuit-dough-like topping.
But a buckle is a single-layer cake, much like a “coffee cake,” with lots of fruit in the batter. When the fruit bakes down, the batter “buckles” and indents. There is more batter in a buckle than in the other three fruit-based desserts.
Can I Use Frozen Fruit In Blueberry Buckle?
Both fresh and frozen blueberries work with this buckle. If you are using frozen berries, do not defrost them before adding them to the batter; otherwise, it will be way too liquidy.
Frozen fruit is packed during peak freshness, so even if you’re craving this buckle well outside peak blueberry season, you will be able to make a delicious cake.
Tools You Need To Make Blueberry Buckle
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or handheld electric mixer
- 8-inch (20-cm) square baking dish
Gemma’s Pro Chef Tips For Making Blueberry Buckle
- Fresh or frozen blueberries will work in this cake. If using frozen berries, don’t defrost them before adding to the batter, or they will be too juicy.
- You can swap out the blueberries for other fruit in the same amount.
- If you don’t have buttermilk, you can easily make your own!
- Always make sure that all of your ingredients are at room temperature before you start (except for the blueberries if you are using frozen ones).
- This cake is very moist – if the top is browning too much before the cake is done, cover it with aluminum foil and continue baking until done.
Make More Fruit Desserts
- The Ultimate Chocolate Cobbler
- The Perfect Apple Honey Cobbler
- Crock-Pot Pumpkin Cobbler
- Gemma’s Best-Ever Peach Cobbler
- The 12 Best Crisp Recipes
Try These Recipes!
Homemade Blueberry Buckle Recipe
Ingredients
Topping
- ⅓ cup (1½ oz/43 g) all-purpose flour
- ¼ cup (1½ oz/43 g) dark brown sugar
- ¼ cup (2 oz/57 g) granulated sugar
- ½ teaspoon ground cinnamon
- 5 tablespoons (2½ oz/71 g) butter, cold and diced
Cake
- 1⅔ cups (8⅓ oz/236 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (8 oz/225 g) granulated sugar
- 6 tablespoons (3 oz/85 g) butter, at room temperature
- Zest of 2 lemons
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) buttermilk, at room temperature
- 3 cups (15 oz/426 g) blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F and butter and line with parchment an 8-inch (20-cm) square baking dish. Set aside.
Make the Topping
- In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the butter with a fork or pastry blender until the mixture is crumbly. Set aside.
Make the Batter
- In a small bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), beat the sugar, butter, and lemon zest on medium-high speed until light and fluffy, about 2 minutes.
- Lower the speed to medium-low and beat in the eggs, one at a time, followed by the buttermilk. Scrape down the sides of the bowl and beat for another few seconds to make sure the batter is evenly combined.
- Add in the flour mixture in 3 increments with the mixer on low until just combined, scraping down the sides of the bowl once or twice.
- Fold in the blueberries, then spread evenly in the prepared baking dish and sprinkle the topping over the cake.
- Bake for 55 to 60 minutes, until the topping is nicely browned and a skewer inserted in the center comes out with a few moist crumbs still attached.
- Let cool to room temperature in the baking dish before serving.
- Store in an airtight container at room temperature for 2 days.
May I substitute What flour for Oat flour and/or Almond flour? Thank you in advance.
Made this the other night, it was truly sensational. Thanks Gemma for once again providing a brilliant recipe – I swear by your chocolate cake and brownie recipes ???? !!