OLD FASHIONED BLUEBERRY BUCKLE--This streusel-topped coffee cake is studded with fresh blueberries and a hint of cinnamon and ginger. Perfect for breakfast or dessert.
Whenever I mention the name of this cake to my kids, they laugh. And to be fair, “buckle” is a pretty funny name for a cake.
A buckle is in the same family as the crisp, cobbler and crumble, but unlike other similar desserts, the fruit in a buckle is mixed right into the batter, which tends to give it a buckled appearance on top–hence the name.
Sometimes buckles are topped with a streusel topping, sometimes they aren’t. But as a big fan of streusel, I usually include it.
The best thing about this old-fashioned dessert with the funny name is that it’s super easy to make, and a pleasure to eat.
For dessert, I like to serve this cake warm with a scoop of vanilla ice cream. And if you want to serve it with ice cream for breakfast, I’m not going to stop you.
I usually bake this blueberry buckle in a cast iron skillet because I love the way it browns the outside of the cake and gives it an old-fashioned appearance.
But a 9-inch round or square baking pan will work just as well. Either way, you’re going to end up with a light, fluffy, beautiful piece of cake.
This Old Fashioned Blueberry Buckle is proof that sometimes, the old and simple recipes that have been around for years are still some of the best. Enjoy!
Be sure to save this Old Fashioned Blueberry Buckle recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Old Fashioned Blueberry Buckle
- Spices: cinnamon, ginger, salt
- Baking powder
For the streusel
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cubed
For the cake
- 2 cups flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 4 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup butttermilk
- 3 cups fresh blueberries
- Preheat oven to 375 degrees. Lightly grease a 9-inch skillet or baking pan.
- In a small bowl, combine the ingredients for the topping. Work in the butter with a fork or pastry cutter until the mixture has a crumb-like appearance. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and ginger.
- With an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Mix in the egg and vanilla. Mix in 1/3 of the flour mixture at a time, alternating with the buttermilk (starting and ending with the flour mixture).
- Fold in the blueberries, then pour the mixture into to prepared pan. Sprinkle on the streusel in an even layer.
- Bake for about 45 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 248mgCarbohydrates: 54gFiber: 2gSugar: 30gProtein: 4g
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Who Dished It Up First: Adapted from Alton Brown