Blueberry Buckle with Brown Sugar Crumble
If there was ever a cake recipe that is needed for breakfast, it’s this pretty and delicious Blueberry Buckle with Brown Sugar Crumble. A buttery, moist, light, and airy cake with a generous amount of fresh blueberries and an extra delicious brown sugar crumble… There’s really nothing you can’t love about this simple breakfast cake! The best part? It’s nothing more than just pantry staples, fresh blueberries, and that stunning crumble that just melts into the cake. Seriously, every single bite of this cake is incredibly flavorful, soft, gooey, and so delicious. The added bonus is that the cake requires almost no effort to make! It’s perfectly sweet, bursting with blueberry flavor, extra delicious, and every last bite will have you coming back for more.
About The Recipe
We have been making this blueberry buckle for years! It’s sweet, irresistible flavor makes it a breakfast staple around our house. There’s nothing I love more than turning on the oven in the morning and being able to whip this up in ten minutes.
And trust me, during moving, this cake was a savior on slow mornings. There was just enough sugar in this cake to give all of us an energy boost to get some boxes unpacked.
That, and it made a great afternoon snack…midnight snack, too!
I’m not joking when I say this cake is irresistible! From the moment it comes out of the oven, it’s hard to not give into temptation. It just makes the house smell good, makes you feel good, and honestly can just make any day right again.
Plus, blueberries are almost always readily available. So, you can bake this buckle any time of year! It’s a total win-win.
Equipment Needed
- 8×12 Inch Pan
- Cooking Spray
- Bowls
- Pastry Cutter
- Whisk
- Rubber Spatula
- Cake Tester
Ingredients
For The Cake:
- All-Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Milk
- Vegetable Oil
- Fresh Blueberries
For The Crumble:
- All-Purpose Flour
- Brown Sugar
- Unsalted Butter
- Salt
Instructions
In a small bowl, combine the brown sugar, flour, salt, and butter for the crumble. Using a pastry cutter, mix until it forms small-medium crumbles. Set aside.
Now, in a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda for the cake.
In a separate medium sized bowl, whisk together the milk, eggs, and vegetable oil.
Pour the wet ingredients into the flour mixture. Whisk together until combined. It doesn’t have to be smooth.
Carefully, fold in the fresh blueberries.
Transfer the batter into a greased 8×12 inch pan. Sprinkle the top with the crumble from earlier. Bake at 350 for 35 minutes, or until the cake tests done.
What To Serve With This Cake
No breakfast is complete without a few extra to make it special! Here are a few of our favorite things to serve with this cake:
- S’mores Blended Iced Coffee…or really any coffee!
- Fresh fruit
- Chantilly Cream
- 15-Minute Stovetop Vanilla Granola
- Bacon, Eggs, and Buttermilk Biscuits!
- Mimosas
- Milk
How To Store
You can store this cake in a covered steam-table tray or in an airtight container. I highly recommend keeping it in the refrigerator as this cake is very moist and will ruin after a few days if left at room temperature.
You could also freeze this cake for up to a month.
Substitutions
- You can use frozen blueberries instead of fresh, just make sure they’re thawed!
Expert Tips
- Don’t worry if your cake batter isn’t perfectly smooth!
- Check the expiration dates of your baking soda and baking powder before baking.
- Always preheat your oven!
- Make sure to store this cake in the fridge.
When you make this Blueberry Buckle, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Blueberry Buckle
Ingredients
Streusel Topping
- ¼ cup all purpose flour
- ½ cup brown sugar
- ⅛ teaspoon salt
- ¼ cup unsalted butter
Cake
- 1 cup blueberries
- 2 ½ cups all purpose flour
- 1 ¼ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅔ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup vegetable oil
Instructions
Streusel
- Combine flour, brown sugar, and salt in a small bowl.
- Cut in butter using a pastry blender or fork. Set aside
Cake
- Preheat oven to 350 degrees.
- Spray 8"x12" pan with baking spray. Set aside.
- Rinse and drain blueberries. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine milk, eggs, and vegetable oil.
- Stir wet ingredients into dry ingredients.
- Fold in blueberries.
- Pour into prepared pan.
- Top with streusel.
- Bake for 35 minutes, or until cake tests done.
Notes
- Don’t worry if your cake batter isn’t perfectly smooth!
- Check the expiration dates of your baking soda and baking powder before baking.
- Always preheat your oven!
- Make sure to store this cake in the fridge.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
