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+ servings

Blueberry Buckle

This Blueberry Buckle Cake is a delicious and tender blueberry cake topped with a sweet, buttery crumble. This cake is great with coffee for brunch as well as perfect as a late-night dessert.
Course Brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 servings


Blueberry Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup milk
  • 1 tbsp all-purpose flour
  • 2 cups blueberries

Struesel Topping

  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • cup all-purpose flour
  • ½ tsp cinnamon


Blueberry Cake:

  • Pre-heat oven to 375°. Grease a 9x9 baking pan and set aside.
  • In a bowl, combine flour, baking powder, and salt. Set aside.
  • In a separate large bowl, cream sugar and butter together until smooth. Add egg and mix until combined.
  • Alternate between adding the flour mixture and the milk to the butter/sugar mixture. Start by adding some flour and mix, then add some milk and mix. Alternate between the two about 3 times (doens't need to be exact).
  • Coat blueberries with 1 tbsp flour and gently fold into the batter using a wooden spoon or spatula (not a mixer). Pour into prepared baking pan.

Struesel Topping:

  • In a bowl, mix all ingredients together with a fork until it becomes crumbly. Sprinkle on top of the cake before baking.


  • Bake on 375° for 30-35 minutes or until a toothpick comes out clean.


  • Fresh blueberries are best. Tossing them with a spoonful of flour keeps them evenly distributed throughout the cake.
  • If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.