Name: Blueberry Buckle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/4 cup all purpose flour; 1/2 cup brown sugar; 1/8 teaspoon salt; 1/4 cup unsalted butter; 1 cup blueberries; 2 1/2 cups all purpose flour; 1 1/4 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2/3 teaspoon salt; 1 cup milk; 2 large eggs; 1/2 cup vegetable oil

Jump to Recipe

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.

flour, brown sugar, salt, and butter in a glass bowl

Now, in a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda for the cake.

flour, salt, sugar, baking powder, and baking soda in a glass bowl

dry ingredients whisked together in a glass bowl

In a separate medium sized bowl, whisk together the milk, eggs, and vegetable oil.

eggs, milk, and vegetable oil in a glass bowl

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.

blueberry cake batter added to rectangular pan

crumble added on top of cake batter in pan

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

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.