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Blueberry Buckle

  • Yield: 8 or more 1x


This cake is tender and delicious. For best serving results, allow the cake to cool before slicing it.



For the cake:

  • 10 Tbsp butter, softened
  • 2/3c sugar
  • zest of 1 lemon
  • 1 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2c flour
  • 1 1/2 tsp baking powder
  • 3c blueberries

For the streusel topping:

  • 4 Tbsp butter
  • 1/3c brown sugar
  • 1/2c flour
  • 1/4 tsp cinnamon
  • pinch salt


  1. Cream butter, sugar, and lemon zest until light and fluffy, 3-4 minutes or so. Beat in vanilla and salt until combined. Beat in eggs 1 at a time, making sure to fully incorporate before adding the next egg. Add flour and baking powder and stir until almost fully incorporated. Add blueberries and gently fold in until no flour pockets remain. Place batter in a greased 9″ cake pan lined with parchment paper and make streusel.
  2. To make the streusel, combine butter, brown sugar, flour, cinnamon, and pinch of salt until mixture looks like wet sand and no large brown sugar clumps remain. Crumble over batter in prepared pan, distributing evenly over the surface of the cake batter.
  3. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.