Blueberry Buckle

By Chef Megan Joy / July 2, 2014

Sifting through blueberry recipes last night, I was delighted to have discovered this one for blueberry ‘buckle’. I am new to making buckle. We’ve had cobbler, crumble, and crisps, but never this. 

What is a buckle, you ask?

A buckle is a type of cake (1 layer) that has a streusel on top. The name buckle supposedly comes from the buckled appearance on the top of the cake from the streusel topping. And from my research, it’s traditionally made with blueberries. 

This was exactly what I wanted to get out of my excess blueberries- a coffeecake sort of baked good with a ton of fruit, and a bit of textural contrast on the top. I don’t see why you couldn’t make this with peaches, plums, or other berries. 


On Monday we camped out at Piney Lake and I wish I had made this beforehand so we could have enjoyed it for breakfast the next morning, while taking in the view. 

I hope you are all enjoying this beautiful summer. Happy baking!







How to make this high altitude adjusted recipe:

Blueberry Buckle
Adapted from Cook’s Illustrated

5.0 from 1 reviews
Blueberry Buckle
Recipe type: High Altitude Baking
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • 4 tablespoons unsalted butter, softened
  • CAKE:
  • 10 tablespoons unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 eggs
  • ½ teaspoon salt
  • ½ teaspoon lemon zest
  • 1½ teaspoons vanilla
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • 4 cups blueberries
  1. For the STREUSEL: combine the flour, brown sugar, sugar, cinnamon and salt. Add the soft butter and mix until there are no butter chunks left and the mixture resembles wet sand. Set aside.
  2. For the CAKE: Preheat your oven to 350 F.
  3. Grease a 9" round cake pan.
  4. Cream the butter and sugar together until light and fluffy.
  5. Beat in the eggs, one at a time, mixing until well combined.
  6. Add the salt, lemon zest and vanilla.
  7. Stir in the flour and baking powder until just combined.
  8. Fold in the blueberries.
  9. Spread the batter into your prepared cake pan.
  10. Sprinkle the streusel mixture on top.
  11. Bake for 50-55 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
  12. Transfer to a wire rack and let cool.

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase your baking powder to 1 1/2 teaspoons. 

About the author

Chef Megan Joy

AJ - July 2, 2014

Awesome! Can’t wait to try this. I love blueberries and the recipe looks delicious. Thanks for the high altitude recipes!

kelley {mountain mama cooks} - July 3, 2014

Gorgeous! I made a buckle last week and it didn’t last long- perfect with a morning cup of coffee or after a hike in the afternoon! Have a great weekend!

Christine - July 23, 2014

Can you use peaches in place of the blueberries?

Sharon - August 13, 2014

Thank you for posting this recipe. I’m at 6700 ft and used maybe just shy of 5 Tbsp of butter for the cake. It was super yummy! It took about 40 or more mins to bake. Again, I really appreciate your efforts to publish recipes for those who are at altitude.

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