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.

three stacked slices of blueberry buckle on white plate with flowers, glass of milk, and more cake behind

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!

overhead shot of blueberry buckle on wire cooling rack with flowers, three sliced turned on their side, blueberries and a knife

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.

close up of blueberry buckle with one slice turned on its side

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
blueberries, milk, flour, eggs, baking powder, baking soda, salt, sugar, and vegetable oil

For The Crumble:

  • All-Purpose Flour
  • Brown Sugar
  • Unsalted Butter
  • Salt
flour, butter, salt, and brown sugar in glass bowls

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:

blueberry buckle sliced on wire cooling rack with flowers, two slices of cake, glass of milk, and bowl of blueberries behind

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!
close up of three stacked slices of blueberry buckle on a white plate with a glass of milk, flowers, and more cake behind

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.

three stacked slices of blueberry buckle on white plate with flowers, glass of milk, and more cake behind

Blueberry Buckle

Traci
A super simple cake with just the perfect amount of blueberries to create the ultimate blueberry buckle! SO. GOOD.
4.89 from 9 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12
Calories 364 kcal

Ingredients
 

Streusel Topping

  • ¼ cup all purpose flour
  • ½ cup brown sugar
  • 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
  • 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

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.

Nutrition

Serving: 1Calories: 364kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 294mgPotassium: 92mgFiber: 1gSugar: 32gVitamin A: 203IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
image with camera icon, pink, and brown circles with text

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