Blueberry Buckle is a blueberry-studded cake topped with a sweet cinnamon-streusel topping that “buckles” as it cools.

blueberry buckle

Early in my career in the Boston area, I worked with a lovely woman named Jane. One day, Jane announced that she would be bringing in some of her Blueberry Buckle the following morning.

The Blueberry Buckle was originally Jane’s grandmother’s recipe, and I soon learned from my co-workers that this was considered a Very Special Event in the office!  And the next morning, the air in the office was literally buzzing with anticipation as we waited for Jane to arrive with The Buckle.


blueberry buckle

We all watched as Jane finally walked off the elevator – carrying her blueberry buckle – with a big, knowing smile on her face.  We followed Jane to the office kitchen and collectively said “ooh!” as she revealed the blueberry buckle in the baking pan, which she had thoughtfully wrapped in a dish towel so it would stay warm during her commute to the office.  Carefully she served each of us a piece – and then we dove in!

What is a buckle?

A buckle is an old-fashioned single layered cake interspersed with berries and with a streusel-type topping that “buckles” as it cools.

There is one word for that blueberry buckle: sublime.  Not too sweet, perfectly moist, warm and bursting with berries.  OK – that was more than one word, but this is a must-try recipe!


Blueberry Buckle

Jane was nice enough to share her recipe with us that day, and we’re now sharing it with you. Scroll down to see this Blueberry Buckle recipe, as well as video showing how we make it!

To Jane and her grandmother, wherever you are…thank you for sharing your recipe, and I hope we have done your family recipe proud!

This recipe was originally published on A Family Feast in January 2013.  The photos and recipe have been updated.

You may like these other blueberry recipes:

Disclosure: This post contains affiliate links.

Blueberry Buckle - A Family Feast

Blueberry Buckle

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 portions 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American



For the cake

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan

For the topping

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter


  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

Keywords: blueberry, buckle


blueberry buckle

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  • Rosie @ Blueberry Kitchen wrote:

    Yum these look delicious. I love blueberry desserts and will definitely have to try these!

  • Liz @ Virtually Homemade wrote:

    My mom made blueberry buckle when I was growing up. To this day it remains one of my favorite desserts. I think hers had nutmeg in the streusel too.

    • Martha wrote:

      I’ll have to try that the next time! Thanks for stopping by!

  • Ruthie wrote:

    Can I just tell you that I LOVE breakfast cakes… this looks amazing! Thanks so much for sharing at my Super Saturday Show & Tell party today! Please come again next week. xoxo~ Ruthie

    • Martha wrote:

      Thanks Ruthie!!

  • Dorothy @ Crazy for Crust wrote:

    This is fabulous! Pinned!

    • Martha wrote:

      Thanks Dorothy!

  • Laura Dembowski wrote:

    Blueberry buckle is truly one of my favorite treats! The one I make has more blueberries than cake and is so yummy! Yours looks so pretty.

    • Malin wrote:

      This is one of my favourite cakes! I also love the moist and sweet, but not too sweet, berry-filled treat! And the crumb – aka buckle, is the best part! Yum – need to make this soon! 🙂

      • Martha wrote:

        Thanks for stopping by Malin! Enjoy!

  • Cheryl wrote:

    It’s in the oven now. I can’t wait to taste it. My Mom always made blueberry cake or bb muffins with blueberries that my Dad would pick in the wild. We are lucky here in the North to get such a wonderful fresh treat. We freeze them and have them all year! Thanks for posting this recipe.

    • Martha wrote:

      I hope you enjoy it as much as we do Cheryl! Thanks for stopping by!

  • Rose wrote:

    I’m planning on making this for the second time for my husband to take to work. Do you think it would still come out good if i combined all the ingredients and put it in the fridge over night and then just popped it in the oven in the morning? I always get nervous when making something for other people in a way that i’ve not made it before. It was wonderful the first time around and I really want it to come out the same this second time.

    • Martha wrote:

      Hi Rose! I haven’t tried refrigerating it overnight before baking… I would be concerned that it might not rise during the baking process if it is mixed that far in advance! You could measure everything out the night before and then mix it together as soon as you wake up? That might help save some time! Hope that helps! Martha

  • jam wrote:

    This recipe is from a Betty Crockery cookbook published in 1958.

    • Martha wrote:

      Thank you!!

  • Jenny Busch wrote:

    I’m upset! I keep trying to sign in and it won’t let. I only have one email address and it says it
    already taken. Something is wrong!

    • Martha wrote:

      Hi Jenny! Sorry for the problem – Are you trying to subscribe to our emails or log in to ZipList? Or something else? Please let me know more details and I will try to help!


  • Deborah wrote:

    Just a suggestion: If you are using frozen blueberries, toss them with a bit of flour before you mix them with the other ingredients. That will help keep the blueberries from “bleeding” all over the cake and making your crumbs blue.

    I’ve made other blueberry breakfast cakes. Looking forward to this one!

    • Martha wrote:

      Thanks for sharing that tip Deborah!

  • Chris Smith wrote:

    Can this recipe be doubled ok?

    • Martha wrote:

      Hi Chris – I’ve never doubled it myself but I’m sure it would work if you can find the right size pan! A 9×13 might be a little too small since the cake rises a bit as it bakes. Let us know how it comes out! Thanks!

  • Teri wrote:

    could you substitute other types of fruit? like chopped peaches in this recipe? I’m thinking it peach buckle would be delicious and don’t see a reason it wouldn’t work, but I am not an expert baker. I mean, I can follow a recipe but making changes to baking recipes is not my forte.

    • Martha Pesa wrote:

      I think fresh peaches that aren’t too wet would work great! It’s a pretty basic batter so the flavor will be fine for other fruits! Let us know how it comes out for you!

  • Sarita wrote:

    Can I use butter instead of shortening? Looks so good.found this on Pinterest…thank you

    • Martha wrote:

      Yes! The taste may be a little different but it will be delicious!

  • Jan Bunford wrote:

    I just made this last night and my husband fed most of it to some very talented and hard working guys rebuilding our deck while I was at work today. They loved it!
    I am glad I packed a piece for supper at work tonight-otherwise, I would be out of luck.
    I like to use cinnamon and a bit of nutmeg into the cake batter – and a teaspoon of vanilla. I sub brown sugar for half of the the called-for white sugar in the cake portion of the recipe (1/2 white/1/2 brown) I don’t touch the topping ingredients; I don’t think you can improve on that!

    • Martha wrote:

      Sounds like a great variation Jan! Thanks for sharing!

  • Linda R wrote:

    Martha, I so look forward to your posts, this one may be my favorite. We love fresh blueberries, having just vacuumed packed several two cup containers for our freezer, this will be baked this week.
    Can’t wait to see the pictures of the new granite counter tops.
    Your love of family,home and food is heart warming!!

    • Martha wrote:

      Thank you so much Linda! You’ve made our day and Jack and I both so appreciate you taking the time to comment! 🙂 I hope you enjoy this recipe as much as we do! We just had the new countertops installed this past week and have a few little bit of trim work to add around the island. Once that is complete, we’ll share the finished kitchen photos! Thanks again for writing to us today!

  • brenda@sugarfreemom wrote:

    I just love your office story abut Jane! I really love when precious family recipes get passed down and you’re lucky enough they were willing to share!

    • Martha wrote:

      Thanks Brenda! I can’t make this recipe without thinking of her and am extremely appreciative that she was willing to share the recipe!

  • Sherry Myers wrote:

    Thank you so much for this recipe! Our neighbor returned from a trip to Maine, and guess what she brought us? Beautiful blueberries! I have been hoarding some of them in the freezer for a special recipe like this!! I can hardly wait to get in the kitchen to make this visually tempting blueberry buckle! And just like every recipe I have tried from A Family Feast, I have no doubt, it will be delicious! Have a great week!
    Sherry Myers

    • Martha wrote:

      Thank you Sherry! So glad you are enjoying our recipes and this recipe in particular will help you enjoy those Maine blueberries! Thanks so much for writing to us today! Martha

  • Tasha @thatssoyummy wrote:

    This blueberry buckle looks like breakfast to me!

  • Stephanie @Back for Seconds wrote:

    Ahhhh, one of my favorites! So delicious!

  • Ashley @ Wishes & Dishes wrote:

    I can totally see why everyone in the office went crazy for this! Pinned

  • Lauren Kelly Nutrition wrote:

    Oh my word this looks incredible! Love blueberries!

  • The Food Hunter wrote:

    I love this time of year because of all the yummy blueberry desserts.

  • Emily @ Layers of Happiness wrote:

    I have been known to began friends for recipes too… when a recipe is just too good, why not?! Love this buckle baked with love!

  • Kirsten/ComfortablyDomestic wrote:

    Blueberry Buckle is one of my all-time favorite desserts! Many thanks to Jane for sharing the recipe.

  • Lora @cakeduchess wrote:

    I bet Jane was asked to bake more of these pretty buckles. 🙂 Blueberry buckles are a favorite here with my kiddos. I look forward to blueberry season mostly to make that first buckle!

  • Renee – Kudos Kitchen wrote:

    I eat blueberries like they’re going out of style in the summer. This buckle makes me salivate. It’s so pretty, and so delicious looking. I also am smitten with that blueberry towel you show in the photo! Just thought I’d mention that too. Cute!

  • Angie | Big Bear’s Wife wrote:

    That’s so awesome that Jane gave you the recipe! Recipes that literally make people buzz and stop them in their tracks are the types of recipes that I live for! I bet this does have the perfect burst of blueberry too!

  • Mary wrote:

    thank you for posting this recipe for blueberry buckle. I made it yesterday and my husband and I both enjoyed it. Had some for breakfast too.

    • Martha wrote:

      You’re very welcome Mary! So glad you enjoyed the recipe!

  • Susan wrote:

    Blueberries, cake and streusel topping. I mean, it really doesn’t get any better than this, does it?

  • Paula – bell’alimento wrote:

    I’m all about the buckle and the blueberry! Thanks Jane ; )

  • Anita wrote:

    Love how fluffy and light this looks! I can’t wait to make it!

  • Cathy wrote:

    I tried this recipe on Tuesday for a women’s brunch and it was a hit! Very moist and tasty! I am making it again today (Friday) for dessert for a potluck dinner. Twice in a week means it is a winner. I did not have any whole milk so I used almond milk. It worked great!

    • Martha wrote:

      So glad you are enjoying the recipe Cathy and thanks for letting us know about the almond milk substitution! Have a great day!

  • Colleen (Souffle Bombay) wrote:

    I am a sucker for anything blueberry and your Buckle looks to-die-for!

  • Sarah Walker Caron (Sarah’s Cucina Bella) wrote:

    That looks delightful. I don’t think I have ever had a blueberry buckle, but this makes me want to make one tonight.

  • Gail Frenz wrote:

    I just found this recipe and can’t wait to make it. I’m wondering what kind of shortening you recommend. Thank you.

    • Martha wrote:

      Hi Gail – We use Crisco. Hope you love the recipe!

  • Rachel Schofield wrote:

    This recipe looks amazing!! 🙂 Have you ever tried it with adding Lemon Zest to the cake mix? I would love to know what it does to the flavour and texture.

    • Martha wrote:

      Hi Rachel – We haven’t tried adding lemon zest to the batter but I think it would be delicious! It shouldn’t change the texture very much at all, and lemon and blueberries are very complementary flavors so I think it is a great idea! (I’ll have to try that myself the next time we make this recipe!) 🙂

  • Sher wrote:

    All purpose flour or self rising?

    • Martha wrote:

      Hi Sher – This recipe uses all-purpose flour. Thanks for your question – I will update the recipe to clarify.

  • Kerry wrote:

    My daughter made the blueberry buckle for a gathering and it was a hit… brought me back to my childhood in Maine…..I can see why it is a hundred year old recipe…..this will be around for another hundred……thanks for sharing!

    • Martha wrote:

      You’re very welcome Kerry! So glad you enjoyed it as much as we do!

  • Sana wrote:

    I have made this twice now..everyone loves it !! It is so light and full of flavour. Can you please suggest what other fruits can I use instead of blueberries ? Will banana work ?

    • Martha wrote:

      Hi Sana – I’m not sure about bananas, but we’ve made a mixed berry version (blueberries, strawberries and raspberries – and I think peaches or other stone fruits would probably work too! So glad you enjoy the recipe as much as we do!

  • Farah wrote:

    This came out amazing! I tweaked a few things to make it vegan for my husband who has been vegan for over two years. Only difference was a flax egg instead of a regular egg and almond milk instead of cows milk. Oh and also vegan butter. I ended up having to add just a little bit more flour to the crumble and ended up having to bake it for just over an hour, but……..perfection! Thanks, I will definitely be making this again. My husband loves it.

    • Martha wrote:

      Thanks Farah – We love to hear about successful adaptations for different diets! So glad it worked out for you!

  • Josie juarez wrote:

    Loved it, I only had 1 cup of fresh blueberries so I added 1 cup of fresh sliced strawberries and omitted the shortening for salted butter. I didn’t add salt according to the recipe because the butter had it.
    Moist and delicious!

    • Martha wrote:

      Thanks Josie! I love hearing about successful adaptations – thanks for sharing!

  • Chelsea wrote:

    This turned out phenomenal!! Do you think it would also work as a muffin recipe?

  • Bobbie wrote:

    this is a great recipe you have to try it.

    • Martha wrote:

      Thanks Bobbie! So glad you enjoyed the recipe!

  • Carol wrote:

    What shortening do you use?

    • Martha wrote:

      Hi Carol – we use Crisco shortening.

  • Virginia Trent wrote:

    used an 8×10 pan. next time double topping

    • Martha wrote:

      Thanks for sharing your feedback Virginia! I would agree – if you are using a large pan than the recipe calls for, you might want some extra topping to cover the larger surface area.

  • Bloomingtonil wrote:

    I just tried this recipe and followed it to the letter. Unfortunately, mine turned out heavy and thick, like pudding. It cooked in a 9×9 glass pan for 42 minutes, until the toothpick came out clean. Smelled wonderful, looked great, but was doughy. I must have missed something.

    • Martha wrote:

      Thank you for sharing your feedback – in all of the years we’ve been making this recipe, ours has never come out doughy or pudding-like. Not sure what happened!

      • Bloomingtonil wrote:

        Hi Martha! Determined to find out why this recipe is so highly rated, I started over and tried again. This time I bought fresh baking powder and salt and baked longer to account for using a glass pan. And it was fabulous!! My husband and I ate nearly half the pan by nightfall. Thank you for sharing!

        • Martha wrote:

          Oh yay!! Thank you for trying again and letting us know! I’m so glad you enjoyed the recipe.

  • Ronda Crockett wrote:

    I made this today and it was delicious! We ate our first piece right out of the oven and it was just amazingly yummy. After it cooled a few hours we went back for round 2 and it was delicious at room temp also!
    I found it very easy to make! No doubt the crumble top gives it the perfect crunch! I will definitely make this again!

    • Martha wrote:

      Thanks Ronda – so glad you enjoyed the recipe!

  • Jeanna Hayes wrote:

    Have you doubled this? if so, would a 9×13 pan work? increase time by 10-15 minutes?


    • Martha wrote:

      Hi Jeanna – We haven’t doubled the recipe but I would guess that a 9×13-inch pan would work. I’d check for doneness after the original cooking time and then add on from there. (15 minutes extra may be too much!)

  • Vicki wrote:

    Just made it this morning! It’s delicious!!

    • Martha wrote:

      Thanks Vicki! So glad you enjoyed the recipe!

  • Mabel Miller wrote:

    can you save it overnight to serve next day

    • Martha wrote:

      Hi Mabel – Yes! Just let it cool completely after it bakes, then cover tightly for the night.

  • Jane wrote:

    I nearly didn’t make this recipe – before trying anything new I read the reviews to see how it turned out, if it needs any tweaks etc, and it took a lot of reading before I actually found a few reviews from people who had actually MADE it. It’s frustrating to wade through review after review of people who ‘must try” “looks yummy” “pinning for later”! Sorry, ranting over, it’s just one of my biggest pet peeves lol. I’m soo glad I gave this recipe a shot – it’s delicious! I did use frozen berries since it’s nearly blueberry season and have to make room for the fresh batches lol. What I did was added half the flour to the batter, sprinkled the berries over top and then added the rest of the flour. That way the blueberries had a nice coating of it to sort of seal in the juices. Can’t wait to try this with fresh from the garden raspberries, or maybe peaches off our tree out back, even apples in the fall! Thanks!

    • Martha wrote:

      We’re glad you enjoyed the recipe Jane! Sounds like some great adaptations!

  • Sheryl wrote:

    This is a winner every time! I usually make muffins with the recipe though. Yummy!

    • Martha wrote:

      Thanks Sheryl! Love the muffins idea!

  • Sherri wrote:

    I’ve made this buckle twice. Exactly as written. Excellent. My topping never “buckled”, but it’s great anyway. Make sure the blueberries are dried off and gently fold the blueberries in or you will have purple cake. This is a cake with a topping.

    • Martha wrote:

      Thanks Sherri!

  • Linda wrote:

    We have made Blueberry Buckle a few times. It is wonderful!
    Thanks for the recipe. It is now one of our family favorites ❤️

    • Martha wrote:

      You are very welcome Linda! So glad you enjoy the recipe as much as we do!

  • Colleen wrote:

    The perfect blueberry coffee cake! I’ve already made it three times in the past month, it’s THAT good! Trying muffins next batch.

    • Martha wrote:

      Thanks Colleen – glad you enjoyed the recipe! Although we haven’t made muffins using this recipe ourselves, I believe several readers who left comments have done so with good success.

  • Judy wrote:

    This is delicious. We eat it as a blueberry coffee cake on Sunday morning. I put lots of blueberries in it and it is just delicious! It freezes well.

    • Martha wrote:

      Thanks Judy!

  • Kim S. wrote:

    I have made this recipe two times and everyone loves it! I decided to make it with raspberries and it turned out great! This Will be my go to recipe!

    • Martha wrote:

      Sounds like a great adaptation Kim!

  • Chris wrote:

    Have been making this recipe since 1970’s. A family favorite – all the children and grandkids want this when they come to visit.

    • Martha wrote:

      I agree Chris! It is certainly a delicious classic!

  • Kay wrote:

    Why is there a video on the printable page?! I definitely don’t want to print that – or all of the ads. Not usable.

    • Martha wrote:

      Thanks for your feedback Kay – I can totally see your point and will check to see if there is a setting I can change to avoid printing out that unwanted information. (I hope you get this message – your email address doesn’t look like it’s valid.) Happy Thanksgiving!

  • Debbie Parish wrote:

    When you say shortening, do you mean Crisco or butter?

    • Martha wrote:

      Hi Debbie – You’ll want to use Crisco.

  • Linda wrote:

    What other fruits could you put in THAT WOULD TASTE nearly as good AND NOT RUIN the cake as you described.

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