Classic Blueberry Buckle is a cake with tons of blueberries in it and a nutty crumble on top for a tasty dessert or a sweet breakfast that pairs well with coffee.
A few weeks ago I was watching a cooking show on TV and they were going over various kinds of fruit desserts and the differences between them. I can't remember them all but there was a crisp, a crumble, a buckle, and cobbler.
I've never made a buckle and was quite curious about it. I looked it up to see exactly what it is and it turns out it's basically a cake with so much fruit in it that the cake "buckles" or has indents in it from the fruit.
Well I love fruit in my cakes and when I found a recipe for Blueberry Buckle with a nutty topping I was sold. It looked similar to a coffee cake but with a whole lot more blueberries.
- baking powder
- powdered sugar
To make the buckle preheat the oven to 350 degrees and spray an 8 x 8 inch baking pan.
In a large bowl combine the flour, sugar, baking powder, and cinnamon. Add in the eggs, milk, butter, and lemon zest and mix until all the ingredients are moistened.
Carefully fold the blueberries into the thick mixture. Spread into the pan.
Combine sugar, flour, pecans, and cinnamon in a bow. Add the butter and combine until a crumble forms. Sprinkle on top of the cake.
Bake for 45 minutes. Whisk together the milk and powdered sugar and drizzle on top of the cooled cake.
The baked up very nicely. There were tons of blueberries in it but they distributed nicely throughout the cake and didn't all sink to the bottom.
Once the cake cooled I drizzled on the glaze in a diamond pattern that looked really pretty and was super easy to do.
Can I use another type of berries?
Yes! You can certainly use raspberries or blackberries in place of the blueberries in this recipe. I wouldn't use strawberries just because you have to slice them and I'm not sure how that would effect the liquid amounts in the cake.
Do I have to use nuts in the crumble?
While you don't have to use the nuts they do add a certain texture and crunch.. You can substitute oats or flax seed in place of them. If you omit them add in a little more flour to the crumble mixture.
Can I use a different type of nut?
Absolutely! Use your favorite kind of nut. Great choices would be walnuts, almonds, or hazelnuts.
Can I make this vegan?
You can! Substitute almond or another nut milk for the milk. I like to use Earth Balance Vegan buttery sticks in place of the butter. Then instead of egg substitute in 3 Tablespoons of applesauce. Bake as directed.
The blueberry buckle was really delicious. The crumb on the cake was perfection and the blueberries popped in my mouth. The crumble on top added both flavor and texture to this cake.
I enjoyed mine with a cup of coffee which is my preferred choice though a cup of hot tea would be great as well. I ended up having a piece for dessert two nights in a row and then for breakfast on the third day.
More Blueberry Recipes:
- Blueberry Zucchini Muffins
- Blueberry Muffins with Walnut Struesel
- Blueberry Pie Fudge
- Burgers with Blueberry BBQ Sauce, Brie, and Lemon Shallot Aioli
- Blueberry Lemon Cream Pie
If you’ve tried my Classic Blueberry Buckle or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the cake:
- 2 c. flour
- ½ c. sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 egg
- ½ c. milk
- 4 Tablespoons butter, softened
- zest of 1 lemon
- 2 c. fresh blueberries
For the topping:
- ⅓ c. brown sugar
- ¼ c. flour
- ¼ c. pecans, chopped
- 1 teaspoon cinnamon
- 3 Tablespoons butter
For the glaze
- ½ c. powdered sugar
- 2 Tablespoons milk
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
- In a large bowl combine the flour, sugar, baking powder, and cinnamon. Mix well.
- Add in the egg, milk, butter, and lemon zest. Mix until the dry ingredients are just moistened. Use your hands if needed as the batter is very thick.
- Gently fold in the blueberries then spread into the prepared pan.
- For the topping combine the sugar, flour, pecans, and cinnamon in a bowl. Add in the butter and use your hands to mix until the mixture becomes coarse. Sprinkle over top of the batter.
- Bake for 45 minutes then cool completely on a wire rack.
- To make the glaze whisk together the milk and powdered sugar. Drizzle over top of the cooled cake.
Recipe adapted from Amanda's Cookin'