20 Delicious Blueberry Buckle Recipes Everyone Loves

Few things say summer quite like the sweet, juicy burst of blueberries in every bite. Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Blueberry Buckle Recipes Everyone Loves is your ticket to creating mouthwatering treats that’ll have everyone asking for seconds. From classic comforts to innovative twists, there’s a buckle here to satisfy every craving. Let’s dive in!

Classic Blueberry Buckle with Streusel Topping

Now, as the summer sun casts its golden glow, there’s nothing quite like the comfort of a homemade blueberry buckle, its streusel topping whispering promises of sweet, crumbly delight.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking dish.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy.
4. Beat in the egg until fully incorporated.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
6. Gently fold in the blueberries and spread the batter into the prepared dish.
7. In a small bowl, mix 1/2 cup sugar, 1/3 cup flour, and cinnamon. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the dish for 10 minutes before serving.

Delightfully moist with bursts of juicy blueberries, this buckle pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Glazed Blueberry Buckle

Perhaps there’s no better way to welcome the warmth of summer than with a dessert that marries the tartness of lemons with the sweetness of blueberries, all nestled in a tender, cake-like base. This Lemon Glazed Blueberry Buckle is a humble yet irresistible treat, perfect for those quiet afternoons when the kitchen becomes a sanctuary.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat the oven to 375°F and grease a 9-inch round baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 1 large egg to the butter mixture, beating well to combine.
5. Mix in 1/2 cup whole milk and 1 tsp vanilla extract until just incorporated.
6. Gently fold the dry ingredients into the wet mixture until a smooth batter forms.
7. Fold in 2 cups fresh blueberries and 1 tbsp lemon zest, being careful not to overmix.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. While the buckle cools, whisk together 1/4 cup lemon juice and 1 cup powdered sugar to create the glaze.
10. Drizzle the glaze over the slightly warm buckle, allowing it to soak in slightly.

Upon first bite, the buckle reveals a moist crumb dotted with juicy blueberries, all under a sweet-tart lemon glaze that brightens every forkful. Serve it warm with a dollop of whipped cream or alongside a cup of tea for a moment of pure bliss.

Vegan Blueberry Buckle with Almond Flour

Vividly recalling the warmth of summer mornings, this Vegan Blueberry Buckle with Almond Flour brings a tender, fruity delight to your table, blending the juiciness of blueberries with the nutty essence of almond flour in a comforting embrace.

Ingredients

• 1.5 cups almond flour
• 0.5 cup coconut sugar
• 1 tsp baking powder
• 0.25 tsp salt
• 0.25 cup coconut oil, melted
• 0.5 cup almond milk
• 1 tsp vanilla extract
• 1.5 cups fresh blueberries
• 2 tbsp maple syrup

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch baking dish.
2. In a large bowl, whisk together 1.5 cups almond flour, 0.5 cup coconut sugar, 1 tsp baking powder, and 0.25 tsp salt until well combined.
3. Add 0.25 cup melted coconut oil, 0.5 cup almond milk, and 1 tsp vanilla extract to the dry ingredients, stirring until the batter is smooth.
4. Gently fold in 1.5 cups fresh blueberries, being careful not to crush them, to distribute evenly throughout the batter.
5. Pour the batter into the prepared baking dish and drizzle 2 tbsp maple syrup over the top for a caramelized finish.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the buckle to cool for at least 10 minutes before serving to let the flavors meld together beautifully.

How the buckle emerges from the oven, its edges crisply golden while the center remains moist and bursting with blueberries, is a sight to behold. Serve it warm with a dollop of coconut yogurt for a delightful contrast, or enjoy it as is, letting the simplicity of its flavors shine through.

Gluten-Free Blueberry Buckle with Oats

Under the soft glow of the morning light, there’s something deeply comforting about the aroma of blueberries and oats mingling in the air, a reminder of simpler times and the joy of baking from the heart.

Ingredients

• 1 cup gluten-free flour
• 1/2 cup rolled oats
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup gluten-free flour, 1/2 cup rolled oats, 1/2 cup granulated sugar, and 1 tsp baking powder.
3. In a separate bowl, mix 1/4 cup melted unsalted butter, 1 large egg, 1/2 cup milk, and 1/2 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add 1 cup fresh blueberries to the batter, folding them in gently to distribute evenly without crushing.
6. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
7. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Allow the buckle to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Zesty with the freshness of blueberries and the wholesome heartiness of oats, this gluten-free buckle offers a tender crumb and a subtly sweet flavor. Serve it warm with a dollop of whipped cream or enjoy it as is, letting the simplicity of its flavors shine through.

Blueberry Buckle with Cinnamon Crumb Topping

On a quiet morning like this, there’s something deeply comforting about the thought of baking a Blueberry Buckle with Cinnamon Crumb Topping. It’s a dish that feels like a warm hug, with its tender cake base, juicy blueberries, and a spiced crumb that whispers of home.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Beat in the egg until fully incorporated, then alternately add the flour mixture and milk, starting and ending with the flour mixture.
5. Gently fold in the blueberries and spread the batter into the prepared pan.
6. For the topping, mix 1/2 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Tip: Use your fingers for better control over the crumb size.
7. Sprinkle the crumb topping evenly over the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 40-minute mark to prevent overbaking.

How the buckle emerges from the oven is nothing short of magical—the cake moist and bursting with blueberries, the topping crisp and fragrant with cinnamon. Serve it slightly warm with a dollop of whipped cream for an extra touch of indulgence.

Maple Syrup Sweetened Blueberry Buckle

Delving into the quiet of the kitchen, the Maple Syrup Sweetened Blueberry Buckle emerges as a tender, crumbly cake, its sweetness gently coaxed from the earth by maple syrup, with bursts of blueberries offering little pockets of joy.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup maple syrup
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, cream 1/4 cup unsalted butter with 1/2 cup maple syrup until light and fluffy.
4. Beat in 1 large egg until fully incorporated.
5. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients.
6. Gently fold in 2 cups fresh blueberries, being careful not to overmix.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the buckle to cool in the pan for 10 minutes before serving.

This buckle boasts a moist, tender crumb, with the maple syrup lending a deep, woodsy sweetness that complements the tart blueberries perfectly. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Blueberry Buckle with Cream Cheese Swirl

Evenings like these call for something sweet, something that feels like a hug in dessert form. The ‘Blueberry Buckle with Cream Cheese Swirl’ is just that—a tender, buttery cake studded with juicy blueberries and swirled with rich cream cheese, creating a perfect balance of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in 2 cups fresh blueberries, then spread the batter into the prepared pan.
6. In a small bowl, beat 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1 tbsp milk until smooth.
7. Drop spoonfuls of the cream cheese mixture onto the batter, then use a knife to swirl it into the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the buckle cool in the pan for at least 10 minutes before serving.

Light and tender, this buckle is a delightful contrast of textures—moist cake, bursts of blueberry, and creamy swirls. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Blueberry Buckle with Pecan Streusel

Gently, the morning light filters through the kitchen window, casting a warm glow over the counter where the makings of a Blueberry Buckle with Pecan Streusel await. This dish, a tender cake studded with juicy blueberries and crowned with a crunchy pecan topping, is a humble yet heartfelt tribute to summer’s bounty.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg to the butter mixture, beating until fully incorporated.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Gently fold in the blueberries, being careful not to overmix to keep the batter light.
7. Spread the batter evenly into the prepared pan.
8. In a small bowl, combine the pecans, brown sugar, 1/4 cup flour, and melted butter to make the streusel.
9. Sprinkle the streusel evenly over the batter.
10. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the buckle cool in the pan for 10 minutes before serving.

Perfectly, the buckle emerges from the oven with a golden streusel that crackles under the spoon, revealing a moist, berry-filled interior. Serve it warm, perhaps with a dollop of whipped cream, to highlight the contrast between the crunchy topping and the soft cake beneath.

Blueberry Buckle with Orange Zest

Amidst the quiet hum of the morning, there’s something deeply comforting about the aroma of blueberries and orange zest mingling in the air, a promise of the tender, crumbly delight that is a blueberry buckle.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 cups fresh blueberries
• 1 tbsp orange zest
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, cold

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking dish.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
6. Gently fold in the blueberries and orange zest.
7. Spread the batter evenly into the prepared baking dish.
8. In a small bowl, mix the brown sugar, 1/3 cup flour, and cinnamon.
9. Cut in the cold butter until the mixture resembles coarse crumbs.
10. Sprinkle the topping evenly over the batter.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool in the pan for 10 minutes before serving.

Golden and inviting, the buckle offers a moist cake studded with juicy blueberries, each bite brightened by the hint of orange. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet unforgettable dessert.

Blueberry Buckle with Vanilla Bean Glaze

Amidst the quiet hum of the morning, the thought of baking something sweet lingers, a gentle nudge towards creating a dish that feels like a warm hug. Blueberry Buckle with Vanilla Bean Glaze emerges as a comforting choice, its tender crumb and juicy berries promising a delightful contrast, while the glaze adds a whisper of sweetness.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/2 cup powdered sugar
• 1 tbsp whole milk
• 1/2 vanilla bean, seeds scraped

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 1 large egg until fully incorporated.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Gently fold in 2 cups fresh blueberries.
7. Spread the batter evenly into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the buckle cools, whisk together 1/2 cup powdered sugar, 1 tbsp whole milk, and the seeds from 1/2 vanilla bean until smooth.
9. Drizzle the glaze over the slightly warm buckle.

Zesty yet tender, the buckle offers a moist cake studded with bursts of blueberry, while the vanilla bean glaze lends a creamy, aromatic finish. Serve it with a dollop of whipped cream or alongside a cup of tea for an afternoon treat that feels both indulgent and homely.

Blueberry Buckle with Coconut Flour

Amidst the quiet hum of the morning, there’s something deeply comforting about the aroma of blueberries baking into a tender, coconut-flour cake. This blueberry buckle, with its delicate crumb and bursts of fruit, is a humble yet heartfelt treat that feels like a gentle embrace.

Ingredients

• 1 cup coconut flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup coconut flour, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 tsp baking powder until well combined.
3. In another bowl, beat 4 large eggs, then mix in 1/2 cup melted coconut oil, 1/2 cup almond milk, and 1 tsp vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense buckle, so fold gently.
5. Gently fold in 2 cups fresh blueberries, being careful not to crush them.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 35-minute mark to prevent overbaking.
8. Allow the buckle to cool in the pan for 10 minutes before transferring to a wire rack. Tip: This resting period helps the buckle set and makes it easier to slice.

Rich with the sweetness of blueberries and the subtle nuttiness of coconut flour, this buckle offers a moist, tender bite that’s perfect with a dollop of whipped cream or a drizzle of honey. For a delightful twist, serve it warm with a scoop of vanilla ice cream, letting the flavors meld into a summer dessert that’s both simple and sublime.

Blueberry Buckle with Brown Sugar Topping

Sometimes, the simplest moments are the sweetest, especially when they involve baking something as comforting as a blueberry buckle with a brown sugar topping. This dish, with its tender crumb and juicy bursts of berry, feels like a warm hug on a quiet afternoon.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated, then gradually mix in the milk.
5. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently fold in the blueberries, then spread the batter evenly into the prepared pan.
7. For the topping, combine brown sugar, 1/3 cup all-purpose flour, cold cubed butter, and cinnamon in a bowl. Use your fingers to mix until crumbly.
8. Sprinkle the topping evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the buckle cool in the pan for at least 10 minutes before serving.

Very much a celebration of textures, the buckle offers a soft, cakey base contrasted by the crisp, sugary topping. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Buckle with Almond Streusel

Just as the summer sun begins to wane, there’s a comforting simplicity in baking that brings warmth to the kitchen and joy to the heart. This Blueberry Buckle with Almond Streusel is a tender, buttery cake studded with juicy blueberries, topped with a crunchy almond streusel that sings of home.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Gently fold in the blueberries and spread the batter into the prepared pan.
7. In a small bowl, combine the almonds, brown sugar, 1/4 cup flour, and melted butter to make the streusel.
8. Sprinkle the streusel evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan on a wire rack for at least 15 minutes before serving.

The buckle emerges from the oven with a golden streusel that crackles under the spoon, revealing a moist, berry-filled interior. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blueberry Buckle with Buttermilk Batter

Under the soft glow of the morning light, there’s something deeply comforting about the process of baking, especially when it involves the humble yet vibrant blueberry. This recipe, a tender buttermilk batter cradling bursts of blueberries, is a testament to the joy found in simple, seasonal baking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup buttermilk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the batter tender.
5. Spread the batter evenly into the prepared pan and sprinkle 2 cups fresh blueberries on top.
6. In a small bowl, mix 1/4 cup brown sugar and 1/2 tsp ground cinnamon, then sprinkle over the blueberries.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the buckle cool in the pan for 10 minutes before serving to allow the flavors to meld beautifully.

Crumbly yet moist, this blueberry buckle offers a delightful contrast between the juicy berries and the cinnamon-sugar topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Buckle with Lemon Poppy Seed

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking a Blueberry Buckle with Lemon Poppy Seed. It’s a dish that carries the warmth of summer mornings and the zest of fresh beginnings, perfect for those moments when you crave a sweet, tender crumb paired with the bright tang of lemon and the burst of blueberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, cold

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the softened butter, milk, and egg to the dry ingredients, mixing until just combined.
4. Gently fold in the blueberries, lemon zest, and poppy seeds to avoid crushing the berries.
5. Pour the batter into the prepared pan, spreading it evenly.
6. In a small bowl, combine brown sugar, 1/4 cup all-purpose flour, and cold butter, using your fingers to create a crumbly topping.
7. Sprinkle the topping evenly over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
9. Allow the buckle to cool in the pan for 10 minutes before serving.

Here, the buckle emerges from the oven with a golden, crumbly top that gives way to a moist, berry-studded interior. The lemon poppy seed adds a subtle crunch and brightness, making it irresistible when served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Blueberry Buckle with Honey Drizzle

Lingering in the quiet of the morning, the thought of baking something sweet and comforting feels like a gentle embrace. This blueberry buckle, with its tender crumb and bursts of juicy berries, topped with a golden honey drizzle, is a humble yet deeply satisfying treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/4 cup honey

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
4. Add 1 large egg to the butter mixture, beating well to combine.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a tough buckle, so stir gently.
6. Fold in 2 cups fresh blueberries gently to distribute evenly throughout the batter.
7. Spread the batter evenly into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
8. While the buckle is still warm, drizzle 1/4 cup honey over the top for a sweet, glossy finish.

Velvety and moist, this blueberry buckle offers a delightful contrast between the soft cake and the slight crunch of the honey glaze. Serve it warm with a dollop of whipped cream or enjoy it as is, letting the flavors speak for themselves.

Blueberry Buckle with Spiced Streusel

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking a Blueberry Buckle with Spiced Streusel. It’s a dish that whispers of summer mornings and the simple joy of sharing something made with love.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Spread the batter evenly into the prepared pan.
8. In a small bowl, combine the brown sugar, 1/3 cup flour, cinnamon, and nutmeg.
9. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
10. Sprinkle the streusel evenly over the batter.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool in the pan for at least 10 minutes before serving.

Best enjoyed warm, the buckle offers a tender, cake-like base bursting with juicy blueberries, topped with a crunchy, spiced streusel that adds a delightful contrast. For an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm spices.

Blueberry Buckle with Walnut Crust

Wandering through the kitchen this quiet morning, the thought of baking something sweet and comforting led me to the humble yet delightful Blueberry Buckle with Walnut Crust. It’s a dish that whispers of summer mornings and the simple joy of sharing.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 tsp baking powder
• 0.25 tsp salt
• 0.5 cup milk
• 1 large egg
• 0.25 cup unsalted butter, melted
• 2 cups fresh blueberries
• 0.5 cup chopped walnuts
• 0.25 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F and grease a 9-inch baking dish.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.25 tsp salt.
3. In another bowl, mix 0.5 cup milk, 1 large egg, and 0.25 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a tough buckle.
5. Gently fold in 2 cups fresh blueberries, being careful not to burst them.
6. Spread the batter evenly into the prepared baking dish.
7. In a small bowl, combine 0.5 cup chopped walnuts, 0.25 cup brown sugar, and 1 tsp ground cinnamon for the topping.
8. Sprinkle the walnut mixture evenly over the batter. Tip: For extra crunch, lightly toast the walnuts before chopping.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
10. Allow to cool for at least 10 minutes before serving.

Blueberry Buckle with Walnut Crust emerges from the oven with a tender crumb, bursting with juicy blueberries and a crunchy, spiced topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blueberry Buckle with Raspberry Swirl

Sometimes, the simplest moments in the kitchen lead to the most delightful discoveries, like this Blueberry Buckle with Raspberry Swirl. It’s a tender, buttery cake studded with juicy blueberries and swirled with a tart raspberry ribbon, perfect for those quiet mornings or as a sweet ending to a day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup whole milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the cake tender.
5. Fold in 1 1/2 cups fresh blueberries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan and dot the surface with 1/2 cup raspberry jam. Use a knife to swirl the jam into the batter for a marbled effect.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the buckle to cool in the pan for at least 10 minutes before serving to let it set properly.

You’ll love the contrast between the moist, berry-packed cake and the bright raspberry swirl. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Blueberry Buckle with Cardamom Infusion

Falling into the rhythm of a quiet morning, the kitchen becomes a sanctuary where the simple act of baking transforms into a meditative practice. Today, the air is sweet with the promise of blueberries and the warm spice of cardamom, a combination that feels both comforting and a little adventurous.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup whole milk
• 1 large egg
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1 tsp ground cardamom
• 0.25 cup brown sugar
• 0.25 cup all-purpose flour
• 2 tbsp unsalted butter, cold

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking dish.
2. In a large bowl, whisk together 1.5 cups flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Toss blueberries with cardamom and fold into the batter. Pour into the prepared dish.
6. For the topping, mix brown sugar and 0.25 cup flour. Cut in cold butter until crumbly. Sprinkle over batter.
7. Bake for 35-40 minutes, until the top is golden and a toothpick inserted comes out clean.
8. Let cool for 10 minutes before serving. Tip: For an extra flavor boost, serve with a dollop of cardamom-infused whipped cream.

Every bite of this buckle offers a tender crumb, punctuated by bursts of juicy blueberries and the subtle warmth of cardamom. It’s a dish that invites you to linger at the table, perhaps with a second cup of coffee, as the flavors unfold slowly, like the morning itself.

Summary

Feasting on these 20 Delicious Blueberry Buckle Recipes promises a delightful journey for your taste buds. Whether you’re a seasoned baker or trying your hand at baking for the first time, there’s a recipe here for everyone. Don’t forget to leave a comment sharing your favorite, and spread the joy by pinning this article on Pinterest. Happy baking!