Blueberry Buckle

If you’ve read MBA for any length of time, you are probably well aware of the fact that my life pretty much functions by to-do lists. In fact, the home screen of Mac is currently littered with about 5 stickies ranging from personal appointments to recipe ideas. Without these lists, I’d basically accomplish nothing. And I’ll be honest here, I kind of get a lot of gratification from adding little check marks next to my list items.

Blueberry Buckle has been on my must make sticky for about two months. I don’t remember why this particular recipe fell upon my radar, but I do know the fact that it has the word buckle in the name kind of intrigued me.

According to Serious Eats, “A buckle is a popular New England dessert that’s made by adding berries or sliced fruit to a single layer of cake batter. During baking, the fruit sinks and the cake emerges from the oven with a “buckled” appearance.” There’s your random tidbit of knowledge for the day – you’re welcome.

This whole situation came about because I got a chance to raid the recipe collection of my boyfriend Eric’s grandmother. There’s just something so special and nostalgic about handwritten recipe cards – I sort of feel like it’s a lost art that totally needs to make a resurgence.

Of course I added a couple of minor tweaks because I have an issue with leaving well enough alone. One of the adaptations that I made was to bake the Blueberry Buckle in mini rectangular cast iron pans from Lodge. I love the look of the rustic blueberry cake baked in cast iron.

Because hey, if it’s mini, it’s totally one serving, right? Plus, there’s fruit. I mean, it’s practically breakfast. And I would totally advocate popping one of these babies into the oven for a breakfast warm-up before work. Oh yeah.

Blueberry Buckle Recipe

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 30 minutes


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Penzy's Cake Spice (see note below)
3/4 cup sugar
1/4 cup shortening (see note below)
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup milk
2 cups fresh blueberries

For the Streusel Topping:
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 teaspoon Penzy's Cake Spice
1/4 teaspoon salt
3 tablespoons cold unsalted butter, diced


1. Preheat oven to 375°F. Spray an 8x8 inch pan with non-stick cooking spray. I use coconut oil spray from Trader Joe's. See note below regarding the Lodge cast iron pans seen in the images.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cake spice. Set aside.

3. In a large bowl with an electric mixer on medium speed, combine sugar and shortening and mix until light and fluffy, about 3 minutes. Add egg and vanilla, mixing until thoroughly combined. Reduce mixer speed to low and slowly add dry ingredients alternating with the milk to the sugar mixture - mixing until just combined. Fold in blueberries. Spoon batter into prepared pan.

4. Make the Streusel Topping: In a medium bowl, combine flour, brown sugar, cake spice and salt. With your hands, work in butter pieces, until small clumps form. Spread topping evenly over batter.

5. Bake in preheated oven for 25-30 minutes.


- If you are not a fan of shortening, you can substitute 1/4 unsalted butter.
- If you do not have Penzy's Cake Spice, simply substitute it for ground cinnamon.
- I baked the Blueberry Buckle in mini rectangular cast iron pans from Lodge. The Blueberry Buckle baked perfectly in these pans in about 25 minutes.

44 Responses to “Blueberry Buckle”

  1. Elle — May 7, 2013 at 8:48 pm

    Of course it’s breakfast…and so healthy with all those lovely anti-oxident blueberries. Love the small cast iron pan. So cute! It looks so good I wish I had one for my breakfast tomorrow.


  2. Joan@Chocolate and More — May 7, 2013 at 9:47 pm

    It’s been so long since I’ve had a buckle, now I’m looking forward to the blueberries and blackberries coming in in just another month. And Yes, I’ll eat it for breakfast, way healthier than cornflakes, this has eggs in it!


  3. Laura (Tutti Dolci) — May 7, 2013 at 11:01 pm

    I love the name, and I love the cast iron pans!


  4. Hari Chandana — May 8, 2013 at 12:05 am

    Woww… Looks amazing and tempting.. thanks for the recipe :)


  5. Kiran @ — May 8, 2013 at 12:50 am

    The pans are so cute!! Love buckle and I can’t wait to go blueberry picking to make this for brunch :)


  6. I’m a list person too! Without lists, I would not be able to function.

    And this buckle is gorgeous! I love that you baked them in cast irons.


  7. dorothy — May 8, 2013 at 7:34 am

    can you use frozen berries?


    • Jamie — May 8, 2013 at 8:02 am

      I have not tried frozen blueberries, but I think they would work just fine. Thanks for stopping by.

    • Gail — May 9, 2013 at 10:38 pm

      I just made this with frozen berries! It’s proving a great way to finish off last year’s pickings before this year’s season. It takes longer to bake because of the freezing temperature of the berries — we found 25 degrees cooler for 45+ minutes, trying to balance the center getting done without the streusel overbrowning. It’s DELICIOUS!

    • Jamie — May 9, 2013 at 11:25 pm

      Thanks for the feedback, Gail!

    • Doris — July 2, 2013 at 6:23 pm

      Indeed you can use frozen blueberries. Be sure to flour them before folding them into the batter.

    • Jamie — July 2, 2013 at 10:23 pm

      Thanks for the input, Doris! I appreciate it. Have a great day and thanks so much for stopping by.

  8. buttercream bakehouse — May 8, 2013 at 8:20 am

    I love me some blueberry buckle. This looks so good and I wish I had a slice this morning.


  9. I loooove a good buckle, and this blueberry recipe looks awesome!


  10. Christy@SweetandSavoring — May 8, 2013 at 9:32 am

    Brainstorming what to make this Sunday for my mom and this just jumped to the top of the list! We love blueberries and this looks amazing!


  11. Eva @ Eva Bakes — May 8, 2013 at 9:56 am

    I would totally eat this for breakfast. And lunch… and dinner.


    • Jamie — May 8, 2013 at 10:02 am

      Me too, so we could totally be friends in real life! ;)

  12. Well, I think I’ll get over the fact that this is made with devil fruit and make it with strawberries instead. I need those pans, friend!


  13. Stephanie — May 8, 2013 at 11:04 am

    I have made this before it and is delicious. I also like the tidbit of information that you put in the caption on the top of the blog about the why they add the word buckle to it. I also like the notes that you added to the recipe. I can’t wait to make it again when blueberries are in season!


  14. Barbara — May 8, 2013 at 11:11 am

    Good Morning!
    This sounds scrumptious! I need to use a 9×13 pan. Shall I just double recipe?


  15. Emily — May 8, 2013 at 11:54 am

    Looks so beautiful and delicious. I love blueberry anything!



  16. Love it! And I operate the same way! I have tons of bucket list baking I want to get done too!


  17. Deborah Carlson — May 8, 2013 at 1:35 pm

    Its looks simply scrump-deli-icious! That’s my new word…and it just happens to describe these loaves!
    Love your photos…you are amazing!
    Thanks for the recipe ;)

    All my heart,
    Deborah xoxo


  18. Kelly — May 8, 2013 at 2:49 pm

    This looks so so good !

    I noticed a new name… Eric. I wish you much happiness!


  19. These look so delicious! I really love your mini pans too, they look so good in your photos!


  20. I hate blueberries! (ha!) But have also been intrigued by buckles…. must try… really liking the cast iron part! CUTE! Great pic.


  21. Jamie, this recipe looks so delicious. Perfect for Mother’s Day!


  22. shelly (cookies and cups) — May 12, 2013 at 7:51 pm

    I have never made a buckle! And the explanation totally makes sense. Now excuse me while I go stun my children with that little piece of trivia :)


  23. Lisa Cornely — May 12, 2013 at 7:51 pm

    This looks and sounds amazing. I will be baking this over the upcoming weekend. I love the pans too. They are adorable and rustic. Thanks for another wonderful recipe Jamie.


  24. Celeste — May 14, 2013 at 9:39 am

    I live in Argentina and cannot get Penzy’s Cake Spice here, nor have I ever tasted it.
    Is it similar to your Apple Pie Spice?


    • Jamie — May 18, 2013 at 8:49 am

      Hi! I think that would be just fine. Enjoy!

  25. Mr. & Mrs. P — May 14, 2013 at 12:37 pm

    This looks divine!


  26. leann — May 19, 2013 at 8:42 pm

    I just made this and its delicious. I used butter instead of shortening just because its what I have. I found the batter to be too tight to fold in the blueberries and added another 1/2 cup milk. I baked it for 35 minutes and it came out great. I used thawed frozen wild blueberries, and I only used 1 heaping cup because they are so small and really fill up the whole cup. Next time I make this I may try just putting the bluleberries on top of the batter after its in the baking dish.


  27. Rebecca — May 27, 2013 at 5:28 am

    Looks amazing, and I adore blueberries!!! oh well… I want to eat that right now! :o


    • Jamie — August 12, 2013 at 9:44 pm


      Thank you so much! Have a lovely day and thanks for following MBA!


  28. Tracy — June 10, 2013 at 4:38 pm

    I am the same way with to-do lists, hehe! Lovely buckle and lovely photos too!


  29. Lillian — June 19, 2013 at 11:44 pm

    Looks lovely, beautiful photos


    • Jamie — August 12, 2013 at 10:35 pm


      Thank you so much! Have a wonderful day!


  30. Amy — July 30, 2013 at 8:17 am

    I usually don’t leave comments, but this was just delicious! I had been looking for a good breakfast coffee cake type recipe. I have to say you nailed it! I did however use butter too and buttermilk instead of milk, b/c I had some that needed to be used. The batter is very thick which I didn’t expect, and hard to fold the blueberries into. I will definitely keep this one in my recipe collection!


  31. Holly Stephens — August 11, 2014 at 3:30 pm

    This is seriously the best blueberry buckle/coffee cake I have ever made. I made this today and I’ve already saved this one for future use. The cake is moist and light and the streusel is the perfect crunch and sweetness against the tartness of the blueberries. Thank you for sharing this.


    • Jamie — August 11, 2014 at 3:35 pm

      So glad you found success with the recipe! Thanks for stopping by.


  32. Lisa G — April 9, 2015 at 11:33 pm

    This…looks…AMAZING! Your photos are perfect, must try this soon.


    • Jamie — April 15, 2015 at 9:37 am

      Thanks so much for stopping by.



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