Yield: 16 servings

Blueberry Buckle

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you'll love a slice for breakfast or dessert!
PinPrint

Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you'll love a slice for breakfast or dessert!

Ingredients

For the cake

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 3 cups fresh blueberries

For the streusel topping

  • ¼ cup unsalted butter, softened
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Spray 9-inch square baking dish with baking spray. Set aside.
  2. For the cake, in a large mixing bowl, combine the flour, sugar, slat, and baking powder. Add in butter and mix with paddle attachment until blended.
  3. Add in eggs, milk, vanilla, and lemon zest. Blend until combined. Batter will be very thick.
  4. Fold in blueberries. Spoon into baking dish.
  5. For the streusel, combine butter, flour, sugars, and cinnamon. Mix until crumbly, using hands if necessary.
  6. Sprinkle over the top of the blueberry batter.
  7. Bake for 55-60 minutes, until lightly browned. Remove from oven and cool completely. ENJOY.

Notes

  • The batter will be VERY thick. Gently fold in your blueberries, it's okay if a few of them burst. The thick batter helps keep these berries floating in the cake and not sinking to the bottom.
  • Use your hands to mix the streusel. This helps break up the butter evenly into the crumb mixture.
  • Adding lemon is optional, but I love the way it brings out the flavor in blueberry recipes. Just like I added citrus to these Blueberry Lemon Hand Pies and lime to this Blueberry Lime Crumble recipe.
  • When zesting the lemon for today's buckle, I use this microplane grater. Be sure to only zest the outer skin, the yellow part. If you zest some of the white, it becomes too bitter, so don't go crazy with zesting!
  • Fresh blueberries work best in this recipe. Frozen berries will still work, but may bleed color into your cake, and may affect the cooking time. The added moisture from frozen berries is significant in today's recipe!
  • This cake can also be made without the streusel if desired. Sprinkle with about 2 Tablespoons of coarse sugar in place of the streusel. This gives the top of the cake a little texture and sweetness without the added layer of streusel. Drizzle a little vanilla icing on top!

    • Nutrition Information:

    Yield:

    16

    Serving Size:

    1 slice
    Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 116mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram