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A moist slice of blueberry buckle topped with a buttery crumb layer and fresh blueberries. Perfect for coffee cake–style dessert posts.

Mama’s Blueberry Buckle

Olivia Carter
Ditch those dry, crumbly coffee cakes—this "buckle" is incredibly moist, tender, and absolutely jam-packed with juicy blueberries. It's called a buckle because the cake batter literally "buckles" or sinks under the weight of the amazing streusel topping. It’s perfect for breakfast (yes, you can eat this for breakfast), brunch, or just an unfussy dessert!
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15 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
COST $10 - $14
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry, Cake
Servings 12 slices
Calories 380 kcal

Equipment

  • An 8x8 inch square baking pan
  • Medium and large mixing bowls
  • A whisk
  • Electric mixer makes the batter super fast!

Ingredients
  

For the Streusel Topping

  • ½ cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • ½ tsp Cinnamon
  • 4 Tbsp Cold Unsalted Butter Keep it cold!

For the Cake Batter

  • 1½ cups All-Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ cup Unsalted Butter, softened Room temperature is key for creaming!
  • ¾ cup Granulated Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • ½ cup Milk Whole milk works best for richness.
  • 2 cups Fresh or Frozen Blueberries If they're frozen, don't thaw them!

Instructions
 

Make the Streusel (The Crumbly Goodness)

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, mix the flour, sugar, and cinnamon for the topping.
  • Blend the cold butter cubes into the mixture until it takes on a coarse crumb texture. You can achieve this with a pastry cutter or simply with your fingers. Set it aside.

Mix the Cake Batter

  • Employ your mixer to thoroughly cream the softened butter with the sugar. Then beat in the egg and vanilla.
  • Add the dry mixture (flour, baking powder, salt) and the milk alternately to the wet mixture, mixing only until it's just combined.
  • Gently fold those blueberries into the cake batter. Be gentle so they don't burst!

Assembly & Bake

  • Spread the batter out evenly in your prepared 8x8-inch pan.
  • Sprinkle all that gorgeous streusel topping evenly over the batter.
  • Cook for 40 to 45 minutes, checking with a toothpick to ensure it comes out clean.
  • Let it cool in the pan for about 10 minutes before slicing.

Notes

If you use frozen blueberries, do not thaw them! Toss them gently in a spoonful of flour first. This prevents them from sinking to the bottom and bleeding all their color into your beautiful cake.

Nutrition (Just an Estimate)

 
Component Amount
Calories 380 kcal
Total Fat 18 g
Carbs 50$g
Protein 5 g