This delicious Blueberry Buckle is a simple, buttery, and fruity cake that’s perfect for breakfast, dessert, or a cozy afternoon treat. With a tender crumb and a crunchy streusel topping, this classic recipe—popularized by Martha Stewart—is easy to make with fresh or frozen blueberries. Serve warm with a scoop of ice cream or a cup of tea!
Recipe Ingredients:
Streusel
- 4 tablespoons unsalted butter, room temperature, plus more for pans
- 1 ½ cups all-purpose flour, plus more for pan
- ¼ cup packed light-brown sugar
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
Cake
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 5 cups wild or cultivated blueberries
How To Make Blueberry Buckle Recipe?
- Prepare the Streusel Topping: In a medium bowl, mix cinnamon, salt, brown sugar, and flour. Cut in butter using a pastry blender or fork until the mixture forms fine crumbs. Squeeze some of the mixture with your hands to create larger clumps. Store in an airtight container in the fridge until needed (up to 3 days).
- Preheat the Oven & Prepare the Pan: Preheat your oven to 175°C / 350°F. Butter a 10-inch (25cm) springform pan and dust it with flour, tapping out any excess.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter & Sugar: In a stand mixer with the paddle attachment, beat the butter and granulated sugar on medium speed until pale and fluffy (about 3 minutes).
- Add Wet Ingredients: Reduce speed to low, add the egg and vanilla extract, and mix until combined.
- Combine Wet & Dry Ingredients: Add the flour mixture in two batches, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Fold in the Blueberries: Gently stir in the blueberries, making sure they are evenly distributed.
- Assemble & Bake: Transfer the batter to the prepared pan and sprinkle the streusel topping evenly over the top. Bake for 60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool on a wire rack for 10 minutes. Run a knife around the edge to loosen, then remove the springform ring. Let cool for another 15 minutes before serving.
Recipe Tips:
- Use fresh or frozen blueberries correctly: If using frozen blueberries, do not thaw them before mixing into the batter. This prevents excess moisture and keeps the cake from becoming too soggy.
- Don’t overmix the batter: Mix the ingredients until just combined to keep the cake light and fluffy. Overmixing can make it dense and tough.
- Chill the streusel before baking: Letting the streusel rest in the fridge before baking helps it form crunchy, delicious crumbs instead of melting into the cake.
- Test for doneness properly: Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs, it’s done. If it’s wet, bake for a few more minutes.
- Let the cake cool before slicing: This helps the structure set properly, making it easier to cut without crumbling.
How To Store Leftovers?
- Refrigerate: Let the leftover Blueberry Buckle cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Once completely cool, wrap the Blueberry Buckle in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
Nutrition Facts
- Calories: 321
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 254mg
- Potassium: 81mg
- Total Carbohydrate: 52g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 4g
Check out More Recipes:
Martha Stewart Blueberry Buckle
Description
This delicious Blueberry Buckle is a simple, buttery, and fruity cake that’s perfect for breakfast, dessert, or a cozy afternoon treat. With a tender crumb and a crunchy streusel topping, this classic recipe—popularized by Martha Stewart—is easy to make with fresh or frozen blueberries. Serve warm with a scoop of ice cream or a cup of tea!
Ingredients
Streusel
Cake
Instructions
- Prepare the Streusel Topping: In a medium bowl, mix cinnamon, salt, brown sugar, and flour. Cut in butter using a pastry blender or fork until the mixture forms fine crumbs. Squeeze some of the mixture with your hands to create larger clumps. Store in an airtight container in the fridge until needed (up to 3 days).
- Preheat the Oven & Prepare the Pan: Preheat your oven to 175°C / 350°F. Butter a 10-inch (25cm) springform pan and dust it with flour, tapping out any excess.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter & Sugar: In a stand mixer with the paddle attachment, beat the butter and granulated sugar on medium speed until pale and fluffy (about 3 minutes).
- Add Wet Ingredients: Reduce speed to low, add the egg and vanilla extract, and mix until combined.
- Combine Wet & Dry Ingredients: Add the flour mixture in two batches, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Fold in the Blueberries: Gently stir in the blueberries, making sure they are evenly distributed.
- Assemble & Bake: Transfer the batter to the prepared pan and sprinkle the streusel topping evenly over the top. Bake for 60 minutes, or until a skewer inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool on a wire rack for 10 minutes. Run a knife around the edge to loosen, then remove the springform ring. Let cool for another 15 minutes before serving.
Notes
- Use fresh or frozen blueberries correctly: If using frozen blueberries, do not thaw them before mixing into the batter. This prevents excess moisture and keeps the cake from becoming too soggy.
- Don’t overmix the batter: Mix the ingredients until just combined to keep the cake light and fluffy. Overmixing can make it dense and tough.
- Chill the streusel before baking: Letting the streusel rest in the fridge before baking helps it form crunchy, delicious crumbs instead of melting into the cake.
- Test for doneness properly: Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs, it’s done. If it’s wet, bake for a few more minutes.
- Let the cake cool before slicing: This helps the structure set properly, making it easier to cut without crumbling.
Martha Stewart Blueberry Buckle