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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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Can you use butter instead of shortening
Hi Amy – Shortening is 100% fat, while butter is butter fat, water and some milk solids – they will bake up differently in this recipe. The shortening version will be more tender and a better texture so we’d recommend against using the butter. You can read more here: https://www.kingarthurflour.com/blog/2016/11/16/shortening-vs-butter-in-baking
If I use frozen blueberries do I need to thaw them first? Thanks!
Hi Haley – No – you don’t need to thaw the blueberries. Just add them still frozen.
I came across this recipe about five years ago, and have been making it two to three times per blueberry season.
My family loves it. A hit in our home!
Thank you! 🙂
This was easy and delish ! I was wondering if their are nutrition facts for this. Thank you!
Hi Jolynne – I just added the information to the bottom of the recipe card.
I’ve never worked with shortening before but I’m having a difficult time creaming the shortening and sugar. I beat the shortening for 1 minute and slowly incorporated the sugar tablespoon by tablespoon. I didn’t incorporate it to the point the sugar crystals disappeared but until they were mixed into the shortening. After all the sugar was mixed in I turned the speed to medium. The mixer has been going for a few minutes at medium speed but I don’t see much change. It especially doesn’t look light its getting close to light and fluffy. What am I doing wrong?
Hi Kristie – I’m not sure – it could be the brand of shortening or sugar. But I’d go ahead with making the recipe – the shortening and sugar will both melt into the batter as it bakes. I think you’ll still see good results!
I have made this many times and the whole family loves it!
Thanks for taking the time to write to us today Shannon – so glad you and the family enjoy the recipe!
The recipe is in my moms old Betty Crocker cook book as blueberry buckle. Same exact recipe. My mom made it all the time. Nice story though.
This recipe is delicious!! Whenever my mom made it everyone raved about it. Definitely better when served warm.
Thanks Janine!
Can I double the recipe? How long would I bake it for 9×13?
Hi Bethany – The recipe is for a 9×9 pan so 9×13 won’t be big enough if you double the recipe.
This was so yummy!!
So glad you enjoyed it Cheryl!
I’d like to double the recipe…. what size pan (round or oblong) would this yield, and should the baking temp be lowered to accommodate the batter difference? I also assume I would increase the bake time, if you could give me a ball park on the estimated extra time, that would be most appreciated. I really would like to try this in a round pan – 2 singles.
Hi Brenda – This recipe is written for a 9×9 or 8×10 baking pan. You could probably use a 9 or 10-inch round pan (cake or springform) instead. In terms of doubling that batter, I think you’ll see better results using two pans unless you have a larger rectangle pan – but I’d just be guessing on the baking time without testing it ourselves. I wouldn’t lower the baking temp either way.