Recipe: Blueberry Buckle

You probably already have this recipe or one just like it, but what the hell. This is one of those things my mom used to make all the time. It’s a super-easy summer dessert.

blueberry buckle


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder (1 1/2 teaspoons at altitude)
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar (2/3 cup at altitude)
  • 1 egg
  • 1/2 cup milk
  • 1 pint blueberries


  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon


Preheat oven to 375. Grease and flour a 9″ square pan (or an 8″ or 9″ round pan if, like me, you don’t actually have a 9″ square pan).

Sift flour, baking powder, and salt into a medium bowl and set aside. Using a stand mixer with the wire whip attachment, cream the butter and sugar for approximately 3 minutes until fluffy. Beat in the egg and then the milk. Remove bowl from mixer and stir in the flour mixture by hand until just combined. The batter will be lumpy and very thick. Gently fold in the berries. Pour (or, more accurately, plop) the batter into the prepared pan and set aside.

Put all topping ingredients in the bowl you used for the flour mixture. Mash together using a fork, a fork and a knife, or two forks — whatever works. You want it to be nice and crumbly, with no big chunks of butter. Distribute the topping evenly over the batter.

Bake for 45-50 minutes (test by inserting a knife in the middle of the cake; cake is done when knife comes out clean).