Celebrate blueberry season with this easy blueberry buckle recipe AKA the most tender, ever so slightly lemony cake LOADED with fresh blueberries.
What is blueberry buckle?
If you’ve never had blueberry buckle you’re in for a real treat. It’s a quintessential New England summer classic and for a good reason! It’s tender and moist, ever so slightly lemony, and it’s LOADED with fresh blueberries. Blueberry buckle is sort of like a blueberry crumb cake, but it’s a little bit lighter, less dense, and has wayyyyy more blueberries than a classic blueberry coffee cake.
Now I’m not quite sure why it’s called blueberry buckle. My mom says it’s because the cake “buckles” under the weight of the berries and crumb topping hence the name. I say, whatever you want to call it…it’s damn good. Plus you can serve it as a crowd pleasing breakfast, no frills dessert, or quick snack. And we can get behind a versatile baked good 🙂
What do you need to make blueberry buckle
Blueberry buckle is a Summer staple in our house. It’s a pretty quick and easy dessert, uses up tons of freshly picked bluebs and calls for simple pantry ingredients!
Butter: You’ll use butter in both the crumb topping and in the light lemon cake! We recommend using a high quality butter in any crumb cake. We love Vermont Creamery!
Sugar: This blueberry buckle recipe calls for both white and brown sugar, but if you only have one hand, you can feel to swap it out!
Flour: Flour will hold together the sandy crumb topping and give the cake a tender and delicate crumb.
Blueberries: The star ingredient! We prefer to use fresh blueberries when they’re in season, but you can always sub out frozen!
Lemon Zest: Lemon is a nonnegotiable in this blueberry buckle! It will deepen the flavor and lighten up this blueberry loaded cake.
Eggs: Make sure your eggs are at room temperature to make sure they beat into the butter and sugar without causing anything to curdle.
Baking Powder: Baking powder will give this blueberry cake the perfect, even rise!
Buttermilk: Buttermilk will provide some acidity and tangy and help the cake rise even more. If you don’t have buttermilk on hand you can always make your own!
Fresh vs frozen blueberries
Now we don’t judge. We are not a wholly organic kitchen – we eat Cheetos regularly and I love me a good frozen freezer meal, but fresh blueberries are the way to go with this scrumptious blueberry buckle. Not only because they won’t seep into your batter, but also because they just taste better. In season berries are simpler, sweeter and more flavorful than the frozen ones.
There’s a big but here though. BUT…if it is not glorious blueberry season, you can sub them out for frozen blueberries! Just make sure you toss your blueberries in flour before folding them into the batter to prevent them from all sinking to the bottom of the cake or bleeding into the batter too much.
Tips for the best blueberry buckle
This blueberry buckle recipe is a quick and easy blueberry dessert to whip up on a whim. A few notes from the girl who tested it a million times though 🙂
Use high quality ingredients: This blueberry buckle recipe doesn’t call for any fancy ingredients. In simple desserts, it’s of the utmost importance to use the best ingredients because they really shine through. Use a good butter (we love Vermont Creamery!) and fresh blueberries for the best results!
Don’t forget the lemon: Lemon and blueberry isn’t exactly groundbreaking, but the hint of lemon zest really makes or breaks this blueberry buckle and gives it the most nuanced and light Summer flavor.
Enjoy all the blueberry desserts this blueberry season with this easy blueberry buckle. Enjoy!
Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides.
First, make the crumb topping. Combine the brown sugar, white sugar, flour and salt in a bowl. Add the butter and use your fingers to rub the butter into the mixture until it clumps together and resembles wet sand. Set aside.
Beat the butter and the sugar together in a stand mixer fit with the whisk attachment until light and fluffy. Scrape down the bowl and add the lemon zest and eggs. Mix well.
Stir together the flour, baking powder and salt. Add half of the dry ingredients and beat until just combined. Add the buttermilk and mix. Add the rest of the dry ingredients and mix until just combined. Last, fold in the blueberries to distribute evenly.
Spread the batter in an even layer in the prepared pan. Sprinkle with the crumb topping and bake for 40 to 50 minutes or until a knife inserted into the center comes out clean. Allow to cool before enjoying.