Blueberry Buckle

All you need are a few simple ingredients to make this old-fashioned Blueberry Buckle recipe. It's so easy to make, and it's perfect for breakfast or as a dessert!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 50

Cool Time 20

Total Time 1 30

Servings servings

Calories 384kcal

Author John Kanell

Equipment

8" square baking pan
Mixing Bowls
Electric hand or stand mixer

Ingredients

For the Streusel:

½ cup all-purpose flour (60g)
¼ cup packed light brown sugar (55g)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter softened

For the Buckle:

1½ cups all-purpose flour (180g)
2 teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter softened (113g)
1 cup granulated sugar (200g)
2 teaspoons lemon zest
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk (120mL)
2½ cups fresh blueberries (394g)

Instructions

For the Streusel:

In a small bowl, stir together flour, sugars, and cinnamon. Using a fork or your fingers, work the butter into the flour mixture until crumbly. Chill until ready to use.

For the Buckle:

Preheat the oven to 375°F. Grease an 8x8-inch baking pan with baking spray.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, stopping to scrape down the sides of the bowl occasionally. Beat in the vanilla.
With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the milk and flour mixture. Fold in 2 cups of blueberries.
Spread the batter into the prepared baking pan. Sprinkle with the chilled streusel topping and the remaining ½ cup of blueberries.
Bake for 50 to 55 minutes, tenting after 25 minutes, or until the top is golden brown, and a wooden pick inserted into the center comes out clean. Let cool for at least 20 minutes before slicing and serving.

Notes

Do not over-mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
Frozen blueberries may change the color of your batter as the berries thaw in the batter, but don’t worry, the buckle will still taste amazing.
When zesting a lemon, stop zesting once you reach the white layer, as it’s bitter.
If you don’t have enough blueberries, you can add any fruit instead of blueberries, such as raspberries, strawberries, or blackberries.
Make sure you set aside enough time for the blueberry buckle to cool before serving. It’ll crumble if you try to slice the buckle while it’s hot from the oven.
Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.

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