This Blueberry Buckle recipe was one of those recipes that you will find perfect for breakfast, snack, or dessert.. Plump blueberries meet up with a coffee muffin type cake then topped with a cinnamon and butter streusel.
Blueberry muffins happen to be my families’ favorite dessert. I am ashamed to admit that we LOVE Jiffy Mix Blueberry Muffins. We quite often will whip up a couple batches for breakfast. More often than not, we make them for evening snack.
The kiddos will literally fight over who gets to enjoy the last one. Sometimes we even have to split one just to keep them all happy, ha ha.
I have to say, my family is not huge fans of other blueberry desserts. They like their blueberries baked in. They all love our Blueberry Pancake Bites so I usually make those when I have purchased blueberries.
This past week, I scored $1 each Blueberry pints at my local grocery store. I instantly thought of making this Blueberry Buckle Recipe.
I have made this recipe over and over again and it has always been a hit with my hubby and all of my kiddos. I personally like it with my morning or even my evening coffee. Since the consistency is that of a cake muffin, it is perfect for dipping in coffee.
All the blueberries bake perfectly with the batter and some even burst. The buttery batter and the cinnamon streusel really pop in this yummy cake.
You will need some fresh or frozen blueberries, butter, egg, as well as a few items found in your spice cabinet and pantry. I like that this recipe doesn’t take much time to have ready for the oven. The house smells wonderful when baking so everyone is always ready for it to be out of the oven and ready to devour.
2 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Sugar
1/4 cup Butter
1 tsp Vanilla
1/2 cup Milk
6 oz fresh Blueberries
1/3 cup Sugar
1/3 cup Flour
1 tsp Cinnamon
1/8 tsp Salt
4 tbsp Butter
To make streusel, combine dry ingredients in bowl.
Cut butter into dry ingredients with pastry blender or forks until crumbly. Set aside.
Grease 8×8″ glass baking dish
Preheat oven to 375.
Whisk together flour, baking powder and salt.
In a large bowl, cream sugar butter and egg until well blended.
Gradually add dry ingredients and milk to this bowl, beating constantly.
Fold blueberries into batter just until distributed.
Pour/spread batter into prepared disk.
Spread topping evenly over batter.
Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
Allow to cool completely before cutting and serving.
Do you have a favorite fresh blueberry dessert that you make often?
- 2 cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Sugar
- 1/4 cup Butter
- 1 Egg
- 1 tsp Vanilla
- 1/2 cup Milk
- 6 oz fresh Blueberries
- 1/3 cup Sugar
- 1/3 cup Flour
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 4 tbsp Butter
- To make streusel, combine dry ingredients in bowl.
- Cut butter into dry ingredients with pastry blender or forks until crumbly. Set aside.
- Grease 8x8" glass baking dish
- Preheat oven to 375.
- Whisk together flour, baking powder and salt.
- In a large bowl, cream sugar butter and egg until well blended.
- Gradually add dry ingredients and milk to this bowl, beating constantly.
- Fold blueberries into batter just until distributed.
- Pour/spread batter into prepared disk.
- Spread topping evenly over batter.
- Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
- Allow to cool completely before cutting and serving.
Looking for other blueberry recipes? Be sure to see these other recipes that I have shared…