There’s nothing quite like the aroma of fresh blueberries wafting through the kitchen on a summer day. The blueberry buckle came about as a way to use up day-old coffee cake or muffin batter. By mixing fresh berries right into the batter and topping it with a sweet crumb topping, you get the best of both worlds fruit and crumbs in one delicious dessert. Give it a try and I think you’ll agree it’s the perfect way to enjoy blueberries at the peak of their season.
Recipe ingredients
For the batter
- 3/4 cup granulated sugar
- 1/4 cup softened butter
- 1 large egg plus 1 egg yolk, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries
- Zest of 1 lemon (optional, for an extra burst of brightness)
For the crumb topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup softened butter
- 1/2 teaspoon ground cinnamon
How to Make This Blueberry Buckle Recipe
Preparing the Ingredients
Start by preheating your oven to 375°F and greasing an 8×8 inch baking pan. In a medium bowl, whisk together the dry ingredients for the crumb topping – the brown and white sugars, flour, and cinnamon. Cut in the softened butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
Making the Batter
In a large mixing bowl, cream the granulated sugar and butter until light and fluffy. Beat in the egg and egg yolk one at a time until fully incorporated. In a separate bowl, whisk together the flour, baking powder and salt. Alternately add the dry ingredients and milk to the wet ingredients, mixing just until barely combined after each addition. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.
Baking and Assembly
Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before cutting into squares and serving warm.
Serving Instructions
This blueberry buckle is best served warm, straight from the oven. You can also let it cool completely and serve at room temperature. I like to cut the buckle into squares and arrange them on a serving plate. A dollop of whipped cream or vanilla ice cream makes a delicious accompaniment if you’d like something to offset the sweetness.
Storage Instructions
The buckle can be stored at room temperature tightly wrapped in foil or plastic wrap. It will stay fresh for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual portions of the buckle by wrapping each slice tightly in plastic and placing in a freezer bag. They will last 2-3 months in the freezer.
Freezing Instructions
To serve frozen slices, unwrap and reheat directly in the microwave for 20-second intervals until warm throughout. You can also thaw slices overnight in the refrigerator before reheating. Be sure to seal any leftovers tightly so the crumb topping doesn’t get soggy. Enjoy your blueberry buckle throughout the seasons by making it in batches and freezing portions.
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FAQs
Yes, frozen blueberries work great in this recipe. Just be sure to thaw and drain them first so excess liquid doesn’t make the batter too wet.
Buttermilk, yogurt, or sour cream can be substituted cup for cup in place of the milk. Almond or oat milk also work well if you need a dairy-free option.
The crumb topping isn’t strictly necessary but it adds great texture and flavor. You can certainly make the buckle without it if desired.
Yes, you can certainly double or even triple this recipe to feed a crowd. Just be sure to use a larger baking dish and increase baking time slightly if doubling.
It’s always a good idea to grease and flour your baking pan, especially if it’s not non-stick. This will ensure the buckle doesn’t stick and allows it to bake evenly.
Leftover buckle can be reheated in a 300°F oven or toaster oven until warmed through, about 10-15 minutes. You can also reheat slices individually in the microwave.
Best Blueberry Buckle
Ingredients
- ¾ cup granulated sugar
- ¼ cup softened butter
- 1 large egg plus 1 egg yolk, lightly beaten
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 cups fresh blueberries
- 1 Zest of lemon (optional, for an extra burst of brightness)
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup softened butter
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 375°F and grease an 8×8 inch baking pan. In a small bowl, whisk together the dry ingredients for the crumb topping – the brown and white sugars, flour, and cinnamon. Cut in the softened butter until coarse crumbs form. Refrigerate until needed.
- In a large bowl, beat the granulated sugar and butter until light and fluffy. Add the egg and egg yolk one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, gently toss the blueberries with the lemon zest.
- Alternately add the dry ingredients and milk to the wet ingredients, mixing just until barely combined after each portion. Gently fold the blueberry mixture into the batter.
- Pour the batter into the prepared pan and use an offset spatula to spread it evenly. Sprinkle the chilled crumb topping all over.
- Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out clean. Allow to cool for 10 minutes before cutting into squares.
