Classic Blueberry Buckle Cake

(1 cake)
Total Time:
Jump to RecipeBlueberry buckle cake cut into squares.

Nothing beats a classic blueberry buckle cake. I absolutely love making blueberry baked treats and this is one of my favorites I repeat every year.

A blueberry buckle is a fairly simple cake recipe that makes for a great breakfast or a dessert. This recipe has a sugary topping that almost gives it a coffee cake flavor that pairs so nicely with the bright blueberries.

How to Store Your Blueberry Buckle Cake

You can store the buckle in an airtight container at room temperature for about 2-3 days. You can also store it in the fridge to last up to a week.

Tips for The Best Blueberry Buckle

  • Use parchment paper. To keep your cake from sticking, use parchment paper on the bottom of your pan. This makes it easier to lift out of the pan.
  • For dessert, serve it a la mode. You can enjoy blueberry buckle for breakfast or dessert, but if serving it for dessert, I love to add a scoop of vanilla ice cream.
Blueberry buckle on a white cake plate.

Common Questions

Should you use fresh or frozen blueberries in the cake?

You can use either, but I love to make it with fresh juicy blueberries. Just know if you use frozen blueberries the color might bleed a bit so the batter turns into a more purple color.

Can you use other berries?

If you have a lot of raspberries or strawberries feel free to swap them out or do a mix of berries.

Other Blueberry Recipes You Might Enjoy

Classic Blueberry Buckle Cake

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(1 cake)
Prep Time:
Cook Time:
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  • 1 + 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • zest from lemon (about 1 tbsp)
  • 2 + 1/2 cups blueberries

Crumb Topping

  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted


  1. Preheat the oven to 350ºF. Grease a 9-inch spring form pan or a 9x9 baking pan.
  2. Start by making the crumble. Mix together all of the crumble ingredients in a small bowl (flour, sugar, cinnamon, and butter) and set aside.
  3. In a large bowl, start making the cake batter. Whisk together the flour, sugar, baking powder, and salt. Add the butter, milk, eggs, and vanilla, and mix until just combined. Fold in 1/2 cup of blueberries.
  4. Spoon the batter into the prepared cake pan.
  5. Toss together the rest of the blueberries (2 cups) and lemon zest and sprinkle the blueberries over the batter.
  6. Sprinkle the crumble evenly over the top of the cake.
  7. Transfer to the oven and bake for 45-55 minutes or until golden on top. If you insert a skewer into the center, it should come out almost clean. Let the cake cool for 5 minutes. Serve warm or at room temperature.


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