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Classic Blueberry Buckle

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    9 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed
  • Whipped cream, optional


  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan.
  • For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
  • Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 390 calories, 13g fat (8g saturated fat), 54mg cholesterol, 282mg sodium, 64g carbohydrate (36g sugars, 2g fiber), 5g protein.

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Average Rating:
  • grandmascooking22
    Feb 4, 2021

    I love this buckle. The cake is very moist. I used fresh blueberries. I did add 1/4 tsp nutmeg.

  • Danielle Miller
    Jun 20, 2020

    Very good

  • Deborah
    May 16, 2020

    We made this with fresh picked blueberries and it came out perfectly!

  • Phil
    Oct 28, 2019

    This was very good. I used thawed frozen blueberries, coated them with flour, came out great! Outstanding recipe and really easy to make (even easier to eat).

  • meliss.beyer
    Jul 8, 2019

    This recipe was easy to put together and bake. I whipped it up quickly and brought it to my parents house to bake while we ate dinner. I had everything on hand and was glad that it didn't call for 5 to 8 cups of blueberries like other recipes.

  • katcath60
    Aug 15, 2017

    Made this for the first time and it was very good, husband liked it also and he is very picky.

  • Klkeegan
    Oct 23, 2016

    Can this be made with frozen blueberries with similar results. Blueberry season is over.

  • Analufu
    Sep 11, 2015

    I Love it, but I make some changes: black sugar, oatmeal instead of half of the flour, and the result is a delicious and health recipe. many thanks, Ana Lucia

  • jandar7
    Aug 2, 2015

    No comment left

  • manga
    May 31, 2015

    This was very good. I added 1 tsp vanilla.