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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
Does this have to be served warm or can it be made in the morning and served later that evening. Would it be too soggy? Thanks!
Hi Amanda! You can serve this at room temp. It will not be soggy at all. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
If I can only find frozen blueberries, will they work the same (fingers crossed!!)? If so what do I need to do to them so they aren’t too soggy? Thanks!
Hey Megan! Frozen berries work great! Just leave them frozen and all will be good. No other adjustments are needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this. It was my first buckle and I loved it. I only had whole cardamom pods, so I ground the seeds with a mortar and pestle. I only made three small changes pa but I have a question. I added two sliced figs to the berries, and I used buttermilkand added some walnuts to the topping. But! Mine took about 90 minutes to bake. Do you think either of my changes could account for that? It turned out great but at 50 minutes, the center was soup. My oven is ok.
Thanks for the recipe. I’ll make it again.
Thank you so much Paula! I am really glad this turned out so well for you! xTieghan
Although I have been following you on Instagram for awhile, I only recently started making your recipes. So far I’ve loved everything. This blueberry buckle is so easy to make without the need for a mixer and tastes delicious! I think cardamom is a very under used spice, but it makes everything taste so special. Thanks for sharing! I’m moving onto the Browned Buttered Rice Krispie Treats next 🙂
That is so amazing to hear Monica! I hope you love the rice krispie!! xTieghan
I would have given 5 stars for this luscious recipe except that I ran into a big problem with the crumble. I followed the instructions to the T, and despite my inclination to use a pastry blender, dug in with my hands.OMG! It was like glue! So there I was with dough all over my hands and the flour put away in the cabinet and no one at home to help. Yikes. I opened the cabinet above me and grabbed the Wonderflour, struggled to open it and realized it was the superfine sugar! Talk about a mess. Fortunately a friend came over to visit and grabbed the four for me. I added another 1/2 cup and that did it. I think. The cake is in the oven right now. Sure smells Devine!
Hi Ruth! I am glad your friend was there and this ended up working out! Thank you for trying it! xTieghan
I haven’t even tasted it yet, but the aroma as I take it out of the oven is heavenly!
SO happy I have found your recipes!
Thank you so much Charna! xTieghan
hi! do you think it would be possible to make these mini, like in a cupcake tin? would I adjust the bake time? how else should I tweak it?
Hey Molly, you can make these into about 16-20 cupcakes (would guess). Just fill the batter halfway up the cupcake tin, then add berries, then streusel. I’d bake 18-25 minutes, but not postive as I have not tested the recipe this way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious! Thank you for the recipe, wouldn’t change a thing.
Thank you Yvette! xTieghan
Soooo good!!! I Just made this and it turn out absolutely delicious! I will have to make it again! Thank you!!!
Thank you Ola! xTieghan
This recipe looks awesome and I am definitely going to try it. your photos are so good.keep it up.
Thank you so much Ekanem! xTieghan
This was amazing! Just barely sweet, which was perfect. The cardamom made it really unique. Can’t wait to make it again!
Thank you so much Ryann! xTieghan
This was seriously amazing. Moist and soft and super easy to make. Perfect breakfast treat. This is definitely going in the normal weekend rotation and I plan on making it again for Easter to share with my family! Love this site!
Thank you so much Janine! I am so glad you loved this! xTieghan
This is baking in the oven. However the springform pan is dripping grease into the oven, creating lots of smoke. Any thoughts on how to prevent this? Thanks!
HI! Try place the cake on a baking sheet to catch any drips. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can you use frozen berries ?
Thanks
HI! Yes, frozen berries will be great! Just do not thaw them before using. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
The best blueberry buckle ever. The cardamom makes it heavenly.