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Blueberry Buckle with Brown Sugar Topping

This Blueberry Buckle with Brown Sugar Topping recipe is a delightful twist on the classic American dessert. Perfect for any occasion, it combines the tartness of blueberries with a sweet, crumbly topping, making it irresistible. Suitable for bakers of all levels, this recipe includes modifications for various dietary needs and pairs wonderfully with both hot and cold beverages.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 481 kcal

Equipment

  • 9-inch round cake pan or square baking dish
  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Parchment paper
  • Wire rack

Ingredients
  

For the Buckle:

  • 1½ cups all-purpose flour or gluten-free flour blend for a GF version
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter or plant-based butter for dairy-free, softened
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon grated lemon zest optional
  • 4 cups fresh blueberries or thawed and drained if using frozen

For the Brown Sugar Topping:

  • ½ cup all-purpose flour
  • ⅓ cup light brown sugar packed
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter chilled and cut into small pieces

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan.
  • Whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and lemon zest.
  • Gradually mix in dry ingredients. Fold in blueberries. Spread batter in the pan.
  • For the topping, mix flour, brown sugar, and cinnamon. Work in butter until crumbly. Sprinkle over batter.
  • Bake for 55 minutes or until a toothpick comes out clean. Cool before serving.

Notes

  • For a gluten-free version, ensure all ingredients, including baking powder, are gluten-free.
  • The buckle can be stored at room temperature for up to 2 days, refrigerated for 5 days, or frozen for up to 3 months.
  • If using frozen blueberries, do not thaw to prevent the batter from turning blue.
  • Lemon zest can be substituted with orange zest for a different flavor profile.
  • To prevent the topping from over-browning, cover loosely with aluminum foil during the last 15-20 minutes of baking.
Keyword Baking, Blueberry Buckle, Brown Sugar Topping, Dessert, Fruit Cake