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Blueberry Buckle is a blueberry-studded cake topped with a sweet cinnamon-streusel topping that “buckles” as it cools.
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.
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!
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:
- Lemon Blueberry Cream Pie
- 25 Best Blueberry Recipes
- Blueberry Cream Cheese Muffins
- Blueberry Pudding Cake
- The Real Jordan Marsh Blueberry Muffins Recipe
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Blueberry Buckle
Blueberry Buckle is a blueberry-studded cake topped with a sweet cinnamon-streusel topping that “buckles” as it cools.
Ingredients
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
Instructions
- Preheat the oven to 375 degrees.
- 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.
- 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.
- Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
- 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.
- 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.
- Serve warm or cold, plain or with vanilla ice cream or whipped cream.
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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.
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!
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!
Oh yay!! Thank you for trying again and letting us know! I’m so glad you enjoyed the recipe.
used an 8×10 pan. next time double topping
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.
What shortening do you use?
Hi Carol – we use Crisco shortening.
this is a great recipe you have to try it.
Thanks Bobbie! So glad you enjoyed the recipe!
This turned out phenomenal!! Do you think it would also work as a muffin recipe?
Hi Chelsea – I’ve never tried this recipe baked as muffins…it probably would work but the baking time would definitely be different. As an alternative, we also have this blueberry muffin on our site: https://www.afamilyfeast.com/real-jordan-marsh-blueberry-muffins-recipe/ – hope this helps!
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!
Thanks Josie! I love hearing about successful adaptations – thanks for sharing!
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.
Thanks Farah – We love to hear about successful adaptations for different diets! So glad it worked out for you!
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 ?
Hi Sana – I’m not sure about bananas, but we’ve made a mixed berry version (blueberries, strawberries and raspberries – https://www.afamilyfeast.com/mixed-berry-buckle/) and I think peaches or other stone fruits would probably work too! So glad you enjoy the recipe as much as we do!
My daughter made the blueberry buckle for a gathering and it was a hit…..it 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!
You’re very welcome Kerry! So glad you enjoyed it as much as we do!
All purpose flour or self rising?
Hi Sher – This recipe uses all-purpose flour. Thanks for your question – I will update the recipe to clarify.