Blueberry Buckle
Prep time
Cook time
Total time
Just like your grandma would have made, this is a moist, tender cake studded with blueberries and blanketed with a buttery, cinnamony streusel.
Recipe type: Dessert
Serves: 6-8 servings
Grocery List
  • ¼ c. butter
  • ¾ c. sugar
  • 1 egg
  • 2 c. flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ c. milk or buttermilk
  • 2 c. fresh or frozen blueberries
  • Topping:
  • ¼ c. butter
  • ½ c. sugar
  • ⅓ c. flour
  • 1 tsp. cinnamon
Here's how...
  1. Cream the butter and sugar.
  2. Add and egg and blend well.
  3. In a separate bowl, mix flour, baking powder, and salt.
  4. Measure out milk or buttermilk and pour just a bit into the first mixture.
  5. Blend and then add some of the flour mixture. Blend and then alternate between the milk and flour mixture until all is combined.
  6. Use a spatula to gently fold the blueberries into the batter being careful not to squish them.
  7. The batter will be very thick.
  8. Butter and 8x8" pand and sprinkle it with cinnamon sugar. Pour the batter in the pan.
  9. Preheat the oven to 375.
  10. To make the streusel, mix sugar, flour, and cinnamon. Add in the cold butter and use a pastry cutter or two knives to cut the butter in until it is the size of peas. Pour the crumbs over the batter.
  11. Bake for 25-30 minutes if using fresh berries and prepare to check every ten minutes up to 50 if the berries were frozen. When a toothpick comes out clean, remove it from the oven and let it cool.
  12. Serve warm with ice cream.
Recipe by That Which Nourishes at