Blueberry Buckle

Have you ever had blueberry buckle?

Think blueberry muffin meets coffee cake and you’ll be somewhere in the vicinity of a blueberry buckle.

It’s a blueberry cake with a dense batter and a streusel topping that “buckles” as the cake cooks.
My father, the baker in this family, first introduced me to blueberry buckles years ago, from an old newspaper recipe clipping. According to the clipping the recipe is originally from the now out-of-print, but highly regarded Lee Bailey’s Country Desserts.

The recipe has long become on of our family favorites. I mean, who wouldn’t like a giant blueberry muffin coffee cake?


Updated from the recipe archive, first posted 2005!

Blueberry Buckle Recipe

Make sure your baking powder is fresh and still active. To test, put a teaspoon of baking powder in a small bowl. Sprinkle with a little warm water. If the baking powder is still good it will bubble up.

(See The Difference Between Baking Soda and Baking Powder for more info.)

Ingredients

Cake ingredients:

• 2 cups (260 g) all purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick, 57 g) unsalted butter, softened
• 3/4 cup (150 g) sugar
• 1 large egg
• 1/2 cup (120 ml) milk
• 1 pint (550 ml) blueberries

Topping ingredients:

• 1/4 cup (57 g) unsalted butter, softened
• 1/2 cup (100 g) sugar
• 1/3 cup (45 g) all purpose flour
• 1/2 teaspoon cinnamon

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