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Blueberry Buckle

Now that summer is finally here, fresh produce should be readily available at your favorite grocery stores and farmers’ markets. Blueberries make for a great early summer treat—especially at breakfast—so why not try this recipe for blueberry buckle, which pairs perfectly with a nice cup of wake-up coffee? As a bonus, blueberries have one of the highest antioxidant capacities among all fruits. Go, blueberries!

Blueberry Buckle


Ingredients for cake:

  • 2 cups all-purpose unbleached flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg, well-beaten
  • 1/2 cup milk
  • 1 pint fresh blueberries

Ingredients for topping:

  • 4 tablespoons sugar
  • 4 tablespoons light brown sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 4 tablespoons butter

Preheat oven to 350° F. Sift together flour and baking powder in small bowl, then set aside. Beat butter and sugar together until light and fluffy. Mix in well-beaten egg. Add flour mixture alternately with milk. (Note: The resulting dough will be thick, not runny like cake batter.) Place in greased 8×8-inch baking dish and cover with blueberries.

Put all topping ingredients in bowl and mix together with fingertips until crumbly. Sprinkle over top. Bake 1 hour and serve warm.

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  • Mildred Wilkins

    My mother-in-law gave me the blueberry recipe about 60 years ago… So have made it frequently.. They raised blueberries commercially and we have raised them for the last 20 years.. They are so good and so very good for a person…
    Thanks for the recipe on line… Will share it with other interested persons.

    M. Wilkins