Blueberry Buckle! Recipe

I’m excited to share my Blueberry Breakfast Cake that hides a little-known shortcut and a pantry-friendly twist you won’t expect.

I never thought a simple blueberry breakfast cake could make me stop mid-morning and stare, but this one does. Bright blueberries against soft crumbs and the faint note of unsalted butter somehow demand your attention.

There’s a shy tang that makes you reach for another slice, and a texture that feels both homey and a little surprising. I still wonder how something this uncomplicated can feel so celebratory, I have no idea why.

If you like Blueberry Breakfast Cake you’ll get it, it’s loud in flavor yet quiet in effort, the kind of treat you tell friends about, reluctantly.

Ingredients

• Unsalted butter: adds richness and moisture, lots of fat, makes crumb tender and tasty.
• Granulated sugar: sweetens, feeds browning, mostly carbohydrates, use less if you like less sweet.
• Eggs: bind, add protein and structure, help the cake rise and feel light.
• Sour cream or yogurt: adds tang, makes batter moist, gives slight acidity for tender crumb.
• All purpose flour: provides carbohydrates and structure, not much protein, keeps texture soft.
• Blueberries: juicy bursts, add fiber and antioxidants, sweet or tart depending on ripeness.
• Streusel: butter cinnamon sugar and flour combine for a crunchy, sweet topping, pure indulgence.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 cups fresh or frozen blueberries
• 1 teaspoon lemon zest, optional
• 1/2 cup granulated sugar for streusel
• 1/3 cup all purpose flour for streusel
• 1/2 teaspoon ground cinnamon for streusel
• 6 tablespoons cold unsalted butter, cut into small pieces for streusel

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line a 9 inch round pan or an 8×8 square pan with parchment, set aside.

2. Make the streusel so it has time to firm up: stir together 1/2 cup granulated sugar, 1/3 cup all purpose flour and 1/2 teaspoon ground cinnamon. Add the 6 tablespoons cold butter pieces and cut them in with a pastry cutter or your fingers until you have pea size crumbs. Pop the bowl in the fridge while you mix the batter.

3. Toss the 2 cups blueberries with about 1 tablespoon of the batter flour (take it from the 1 1/2 cups you’ll use below). This keeps the berries from sinking and bleeding into the cake.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, it usually takes 2 to 3 minutes. Beat in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup sour cream or plain yogurt.

5. Whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt. Add the dry mix to the wet in two additions, folding gently until just combined. Don’t overmix or the cake gets tough.

6. Fold in the floured blueberries and 1 teaspoon lemon zest if using, try not to crush the berries.

7. Spoon the batter into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly over the batter, pressing down a tiny bit so it sticks.

8. Bake 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the streusel gets too brown before the center is done, loosely cover the top with foil for the last 10 minutes.

9. Let the buckle cool on a wire rack 15 to 20 minutes before slicing. Serve warm or at room temp. Quick tips: if using frozen berries keep them frozen and toss with flour, and keep the streusel butter very cold for the best crumb.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 9-inch round or 8×8 square baking pan, plus parchment paper
3. Mixing bowls — one big, one smaller for streusel and batter
4. Electric hand mixer or a sturdy whisk and wooden spoon if you dont have one
5. Measuring cups and measuring spoons
6. Pastry cutter or two forks (or your fingers) for cutting the cold butter into the streusel
7. Silicone or rubber spatula for folding and for smoothing the batter
8. Cooling rack and a toothpick or skewer to test doneness
9. Microplane or fine grater for the lemon zest (optional)

FAQ

Blueberry Buckle! Recipe Substitutions and Variations

• Unsalted butter (1/2 cup): salted butter 1:1 but skip any extra salt; solid coconut oil 1:1 for a light coconut note; or swap half the butter for applesauce (use 1/4 cup applesauce + 1/4 cup butter) to cut fat, tho texture will be a bit more cake-like, dont overmix.
• Granulated sugar (1 cup): light brown sugar 1:1 for a moister, caramel flavor; coconut sugar 1:1 for a nuttier, lower-GI option; or honey/maple syrup use about 3/4 cup and reduce other liquid by 2 to 3 tbsp and lower oven temp by 25°F so it doesnt overbake.
• Sour cream or plain yogurt (1/2 cup): Greek yogurt 1:1 is the easiest swap; buttermilk 1:1 works too, add 1/4 tsp baking soda if you want extra lift; crème fraîche 1:1 for a richer, tangier crumb.
• All purpose flour (1 1/2 cups): 1:1 gluten free flour blend for GF baking, expect slightly different crumb; whole wheat pastry flour 1:1 for more nuttiness, might be a tad denser; almond flour can replace up to 1 cup but cut other flour down and know the buckle will be more fragile and moist.

Pro Tips

– Keep that streusel rock cold and don’t skimp on chilling time. Cold butter = big crumbly pockets, not greasy paste. Make the streusel ahead and pop it back in the fridge while you mix the batter, and if you want extra crunch toss in a few chopped pecans or oats. its fine to press it down a tiny bit so it sticks, but dont mash it flat.

– Use frozen blueberries straight from the freezer if you can, and coat them in a tablespoon of something dry so they dont sink or bleed into the cake. All purpose flour works, cornstarch works even better for less color bleed. Don’t thaw them first or the batter will turn purple and get watery.

– Get your butter and eggs close to room temp for a smooth batter, but be gentle when you combine wet and dry. Fold just until you cant see streaks of flour, overmixing will make the cake tough. Scrape the bowl and fold with a spatula, dont use a whisk.

– Watch the top while it bakes, and if the streusel looks like it’s getting too brown before the center is done, loosely tent with foil for the last 10 minutes. For clean slices let the cake rest 15 to 20 minutes, then heat a knife under hot water, wipe it dry and slice — you’ll get neater pieces every time.