Go Back
Blueberry Buckle With Brown Sugar Topping Classic Dessert
Emily

Blueberry Buckle With Brown Sugar Topping

A classic old-fashioned blueberry buckle topped with a sweet brown sugar crumble. Juicy blueberries are baked into a tender cake and finished with a crunchy streusel topping — perfect for breakfast, dessert, or afternoon coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour (for topping)
  • 2 cups fresh blueberries
  • 1/4 cup unsalted butter, softened
  • 2 cups all-purpose flour (for batter)
  • 1 large egg
  • 1/2 cup milk
  • 1/2 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, chilled and diced
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • 9-inch square baking dish
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the granulated sugar and softened butter until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix just until incorporated.
  6. Gently fold in the blueberries and spread the batter evenly in the prepared baking dish.
  7. For the topping, combine brown sugar, flour, and cinnamon in a bowl.
  8. Cut in the chilled butter until the mixture resembles coarse crumbs.
  9. Sprinkle the topping evenly over the batter in the dish.
  10. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean and the topping is golden brown.
  11. Allow the buckle to cool slightly before slicing. Serve warm.

Notes

Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can substitute frozen blueberries (do not thaw) if fresh are unavailable. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.