A blueberry buckle is a blueberry coffeecake with a streusel topping. The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared cake pan. This buckle is best made with fresh blueberries, not frozen ones, which are too moist. If you'd like to serve the buckle as dessert, consider a vanilla ice cream or whipped cream accompaniment.  Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.

Makes one 9-inch cake, serving 8 to 10



cup unbleached all-purpose flour (2 1/2 ounces)


cup packed light brown sugar (3 1/2 ounces)


tablespoons granulated sugar 


teaspoon ground cinnamon 


pinch table salt 


tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool


1 1/2

cups unbleached all-purpose flour ( 7 1/2 ounces)

1 1/2

teaspoons baking powder 


tablespoons unsalted butter (1 1/4 stick), softened but still cool


cup granulated sugar (about 4 3/4 ounces)


teaspoon table salt 


teaspoon grated lemon zest 

1 1/2

teaspoons vanilla extract 


large eggs , room temperature


cups fresh blueberries (about 20 ounces), picked over

1. For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.

– Erin Wulff

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