Next Post
Salsa Verde Chicken and Zucchini Enchiladas with Mango.
This post may contain affiliate links, please see our privacy policy for details.
The prettiest and most delicious blueberry buckle. A buttery, moist, light and airy cardamon infused cake with a generous layer of fresh blueberries and an extra crumbly, cinnamon sugar crumble. It’s a winner any time of day!
I just typed over four-hundred words only to completely delete them. Yup deleted. As in gone forever and never to be seen again. You’d be surprised how often that happens when I write my daily blog posts. Sometimes the words and stories just flow, and then other times it takes me a minute to really get into writing out a blog post.
Today it’s taking me a little more time than usual. I just spent the entire day writing up recipes, creating mood boards, and returning emails. It was a day full of non-stop screen time. It’s currently nine forty-five pm and, I’m not going to lie, my eyes hurt just a little. I’m excited to ditch the computer soon..ish. That said, I am feeling pretty happy with all I got done today, and very ready to get back in the kitchen tomorrow, so that’s just great!
And now I’m ready to tell you all about this blueberry buckle, that’s quite literally bursting with fresh summer blueberries.
{blueberry buckle before adding the crumble}
If you’ve never heard of a buckle, it’s really just another word for a fruit filled cake topped with a buttery streusel/crumble situation. The streusel topping on the cake makes the top look “buckled”, which is how it gets its name. If you read this description on the New York Times, it says that fruit buckles are softer and fruitier than a coffee cake, but much more buttery than a cobbler. So basically, it’s a soft, buttery, and generously fruit filled cake with a fun name. But most importantly, it’s really good!
And easy, which is always a major bonus in my book. OK and? You can eat this cake warm, right out of the oven, no cooling required, for brunch or dessert, maybe even with powdered sugar. And while completely optional, ice cream is definitely recommended.
Yessss.
Now. Onto the details.
Like I said, this blueberry buckle is pretty easy. First up, mix the batter. It’s a pretty simple mix of flour, butter, milk, and eggs, but what makes my batter especially good is the addition of sweet vanilla and cozy cardamom, neither of which are traditional in a buckle recipe, but both of which are delicious in a buckle recipe.
Especially with the blueberry pairing. It’s warm and cozy, but summery too.
So, you mix the batter and spoon it into a cake pan. Now you layer.
Layer one, buckle batter.
Layer two, fresh blueberries. And lots of them.
Layer three, crumble, times two, and with a pinch of cinnamom because it’s cozy and I love it.
Bake. Wait in anticipation, smell all the delicious smells, finally remove the buckle from the oven. See its beauty, taste its deliciousness…
Is your mouth-watering yet? Because mine is.
What I love most about this blueberry buckle is that the cake layer is oh so soft, but the blueberry layer is oh SO juicy, and the crumble layer is oh so buttery and sweet.
It’s three layers of perfection and they make for the perfect bite every single time. Also, I’ve seen buckles with the berries mixed into the cake batter, and others with the berries places on top, as I did. I haven’t made a buckle with the berries mixed into the batter, but I’m sure that would be just fine too. I personally love the way the blueberry layer really bursts into your mouth with each bite, but do what sounds best to you here.
You can serve this warm, for a brunch or after afternoon pick me up (topped with a light dusting of powder sugar if you like), or you can serve as an after dinner dessert, with a scoop of vanilla ice cream.
Either way you serve it up, it’s going to be good. Make it today. Make it this weekend. Just make it soon before the summer blueberries are gone…and I start talking about apples and pumpkins.
If you make this blueberry buckle, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Bursting Blueberry Cardamom Buckle
Servings: 8
Calories Per Serving: 834 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 3/4 cup light brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 2/3 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 cups fresh blueberries
Crumble
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan. 2. In a large bowl, whisk together the flour, baking powder, cardamom, and sugar. Add the butter, milk, eggs, and vanilla, mix until just combined. Spoon the batter into the prepared pan. Toss together the blueberries and lemon zest and sprinkle the blueberries over the batter.3. To make the crumble. Whisk together the flour, sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the fruit. 4. Transfer to the oven and bake for 45-55 minutes or until golden on top. If you insert a skewer into the center, it should come out almost clean. Let the cake cool 5 minutes. Serve warm or at room temp. Dust with powdered sugar, if desired.
This post was originally published on August 14, 2018
Plan to make next weekend for company.
How far in advance can you make it, does it freeze well or get mushy?
Thanks
HI! You can make this up to 2 days in advance and yes, it does freeze well. I would cover very well before freezing, freeze and then thaw overnight. I recommend gently warming the buckle and then dusting with powder sugar if you have frozen the buckle as the freezer tends to dry things out a little. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This was so very good, I made this this morning in a 9”x 9” in. Sq. And it worked perfectly. Also, sprinkled the top with vanilla sugar prior to putting in the oven.
Oh my Gosh! Made this this morning. So good… I used a 9”x9” sq. Worked perfectly.
Also, sprinkled the to with vanilla sugar prior to putting in the oven.
I am so happy to hear that! Thank you Joyce!
Girl I totally struggle with the SAME thing in writing blog posts! Sometimes the writing just flows and sometimes it’s just like… they’ll know what to do with just photos and a recipe, right? Anyway, this looks so delicious and I’m most certainly making it this weekend! Thanks Tieghan!
I hope you love this Tera! Thank you so much!
Do you think it would work in a square Caleb pan or Ian the release of the springform truly necessary?
HI! I am sure that pan will be great! If you line the pan with parchment paper, you can just lift the cake up and out of the pan. if you dont have parchemnt, just be sure to grease the pan well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Can’t get over that crumb topping!! 🙂
Thank you Brittany!
Looks amazing! I live in Ireland and it would be great if you could put the conversion of the cup quantities on the recipes as they always confuse me !! ?
Hi Antoinette! I will look into that! Thank you!
So excited to make this! Just wondering if I could use a different pan?
HI! You can use a pie plate or cake pan, just line with parchment paper to ensure the cake does not stick. Please let me know if you have any other questions. Hope this helps!. Thanks so much! x Tieghan
Can’t wait to make this! Can I substitute a baking an instead of an Spring form pan?
Hi! You can line a cake pan or pie plate with parchment paper, that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Oh my yummmm! This looks incredible!
Rebecca | http://www.peppermintdolly.com
Thank you Rebecca!
Okay, now I am starving! This blueberry buckle looks so delicious – especially with that scoop of ice cream on top 😉
Thank you so much Lauren!
This is gorgeous!!!
I know what you mean. My mind is all apples, pumpkin, potatoes, truffles, and pork. But my post for tomorrow is grilled peach salad. But, I would make this all winter long. Frozen blueberries FTW!
Yes! I hope you love this Debs! Thank you!!
Agree with Rakesh, this looks amazing!!! Thanks Tieghan. 🙂
Thank you so much Ruthy!
Literally, amazing, thank you so much..!
Thank you!
Excited for this!
I hope you love this! Thanks Steph!