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
Sounds amazing! Do you think I could use frozen blueberries?
I think frozen berries will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Wondering if this recipe would work with a gluten free flour such as almond or oat or combination of both and a non dairy milk in place of regular whole milk?
Hey Joanna, I have not tested the recipe with gluten free flours, so I really cannot say if that would work or not. For the milk, I think canned coconut milk would be fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made it and it was delicious! Thanks for the recipe! I will be making it again! 🙂
I am so happy to hear that! Thank you!
This is the prettiest buckle, love those bursting berries!
Thank you so much!
That was the awesome half baked harvest. 🙂
Thank you!
Really great. Not too sweet at all, just right. Great with cup of coffee or tea. As always great presentation and taste.
Me and the kids loved.
Thank you.
I am so glad you and your kids loved this Karen! Thank you!
Made this dessert tonight! It was so good – not too heavy or sweet and looks so pretty.
BTW, love your recipe pictures, website layout and your writing style. Really enjoy reading your stuff, Tieghan!
Made this dessert tonight! It was so good – not too heavy or sweet and looks so pretty.
BTW, love your recipe pictures, website layout and your writing style. Really enjoy reading your stuff, Tieghan! 🙂
Awh thank you so much1 I am so glad you loved this recipe!
I’ll definitely ask my mum to make this..! :}
I hope you both love this! Thank you!
My coworkers loved this so much I made it twice in one week!!
Wow that is so amazing! Thank you Laura!
Made it, loved it! Huge hit with the fam. Making a GF version for our Labor Day weekend travel.
Thank you so much1 I am so glad you loved this!
Thank you! This is delicious and so very easy. We loved this. I might add more cardamom next time – but we really enjoyed this.
Made this today – delicious! I might add a bit more cardamom next time. Maybe try it with ginger ice cream later (after everyone else goes to bed ?) . Thanks for the recipe – a keeper!
Ooo yum! I am so glad you enjoyed this Susan! Thank you!
I have made this delicious treat today! All buttery and full of blueberries. I wasn’t sure about the cardamom but it really gives it a subtle flavour that is really delicious. Thanks Tieghan for the great recipe!
Thank you so much Sylvie!
I have tried this, me a being a newbie at baking. First I didn’t have any cardamom. So I went to https://rawspicebar.com/blogs/spices-101/cardamom-substitute and found a substitute. This is a new bake. It isn’t a sugar bomb and the cardamom gives it a much more savory flavor that makes it a delight. I would be curious to see if the crumble was done with oatmeal and it would make it more complex with the chew. However, this recipe is a delight and thank you for this!
Thank you so much Bill!