Holy moly! We made this twice over the weekend because everyone was obsessed!

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I remember the Blueberry Buckle. The thought of this delicious meal transports me to the comfort of our colorful kitchen on Sunday mornings, where the aroma of cinnamon and fresh berries fills the air. This treasured family favorite, this classic American coffee cake, has its roots in colonial times and is ideal for baking with fresh blueberries, whether they are bursting on the bush or collected from the market. This recipe is a superb way to highlight the flavor and texture of blueberries; they are encased in a delicately spiced, moist cake and topped with a crumbly brown sugar crust. Perfect for breakfast or when you just want something sweet, this Blueberry Buckle is sure to be a hit with friends and family.

To make every bite of my Blueberry Buckle more decadent, I top it with a scoop of vanilla ice cream or a dab of whipped cream. A cup of steaming tea or coffee goes wonderfully with the decadent cake, transforming a mundane day into a charming coffee break. For a more refreshing accompaniment, try a fruit salad or yogurt with lemon zest to cut through the sweetness.

Delicious Blueberry Buckle Topped with Brown Sugar


Here are the ingredients for the cake: – Servings: 8

2-1/2 teaspoons of baking powder-two cups of all-purpose flour

– Half a teaspoon of sugar

3/4 cup of sugar, granulated

1/4 cup melted unsalted butter

(one huge egg)


– One teaspoon of pure vanilla essence

A half cup of milk

two cups of unsweetened blueberries

This is for the garnish:

– Half a cup of brown sugar – One-third cup of normal flour

1/2 teaspoon of cinnamon, ground

1/4 cup of cubed unsalted butter that has been cooled

What to do:

A greased 9-inch square baking dish should be ready when the oven is 375°F, or 190°C.

2. Combine the two cups of flour, baking powder, and salt in a medium bowl; whisk to combine. This will make the cake batter.

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