In my family, summertime is the perfect time to whip my Nana’s Blueberry Buckle
It is mid July and now the peak of summer! You know what that means!! …….It’s Blueberry Season!!!
Actually, in some areas blueberry season can start as early as May. Boy, I wish I lived there! The month of July is prime time blueberry season on the East coast.
Tonight I decided I had to do something with this bowl full of berries I gathered this weekend. Something other than blueberry muffins and blueberry simple syrup for Italian sodas (My families new addiction! Click HERE for the recipe!!) So I made my Nana’s Blueberry Buckle!
How to make Blueberry Buckle
The moist cake is loaded with plump and perfect blueberries. The sweet crunchy topping just melts in your mouth with every bite! You have got to give this one a try.
Ingredients
- 2 C. all-purpose flour
- 2 tsp baking powder (or a baking powder substitute)
- 1/2 tsp salt
- 1/4 C. unsalted butter
- 3/4 C. white sugar
- 1 large egg
- 1/2 tsp vanilla
- 1/2 C. milk
- 2 1/2 C. fresh blueberries (or frozen blueberries)
- 1/2 C. white sugar
Crumb topping
- 1/3 C. all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 C. unsalted butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8 x 8 baking pan (I know my pan is round! It was all I had! I do know my shapes)
- Sift 2 cups flour, baking powder, and salt into a bowl. Set aside
- Beat 1/4 cup butter, 3/4 cup sugar, vanilla and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until combined. Try to get it as fluffy as you can. stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared baking pan.
- Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
- Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
I hope you enjoy this wonderful blueberry buckle as much as my family has over the years. Let me know how it turns out for you.
Frequently Asked Questions
What is a buckle?
A buckle is a moist cake loaded with fruit (in this case blueberries) and topped with a sweet, crunchy streusel topping. The end result should be a moist cake that is sure to melt in your mouth!
Can you use frozen blueberries in this blueberry buckle recipe?
Yes, you can use frozen blueberries in this blueberry buckle recipe. Just be sure to thaw them out before using them in the cake batter. Otherwise, your cake may not bake evenly.
When is blueberry season?
Blueberry season typically begins in late June and extends through early August. However, you can usually find blueberries at your local grocery store year-round.
What is the best way to store blueberries?
The best way to store blueberries is in the fridge. Place them in a container with a lid and store them in the fridge for up to two weeks.
How do you store blueberry buckle cake?
Blueberry buckle cake is easy to store. Place any leftover cake into an air-tight container. It will last 3 to 5 days in the fridge.
f you want to save it longer, store it in your freezer. The cake freezes incredibly well. To reheat, place your blueberry buckle cake in a 350-degree oven for 10-15 minutes or until heated through.
Nana’s Blueberry Buckle! {Easy and Delicious}
Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Unsalted Butter
- 3/4 cup White Sugar
- 1 Egg (large)
- 1/2 tsp Vanilla
- 1/2 cup Milk
- 2 ½ Cup White Sugar
Crumb Topping
- 1/3 cup All-purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/4 cup Unsalted butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8 x 8 baking pan
- Sift 2 cups flour, baking powder, and salt into a bowl. Set aside
-  Beat 1/4 cup butter, 3/4 cup sugar, vanilla and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until combined. Try to get it as fluffy as you can. stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into the prepared baking pan.
- Create Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
- Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
- Serve with a dollop of blueberry sauce, blueberry compote or even some fresh blueberries and cream.
Nutrition
My nana would be happy to know that I am sharing this recipe with you. It brings me back to a time of innocence and fun-filled weekends at Nana’s. I hop that you enjoy making it!
Want more Daily DIY Life Recipes? Some other delicious cakes that you should try are our copycat Olive Garden Lemon Cream Cake recipe or our copycat Olive Garden Tiramisu recipe. Both are refreshing summer desserts!
Craving dessert but don’t have the time? Check out our list of 28 microwave desserts or our list of 14 desserts using boxed white cake mix.
