Easy, classic Blueberry Buckle is a quick and tasty blueberry dessert that is great with fresh or frozen berries! So much better than blueberry muffins as a breakfast cake, with a cinnamon sugar crumble topping and vanilla glaze drizzle over all of it! If you love coffee cake and blueberries, this dessert is definitely for you!
To Make Your Blueberry Buckle Batter...
Preheat your oven to 375 degrees F (190 degrees C) and butter your 12 inch cast iron skillet. In a large bowl, or the bowl of your stand mixer, cream the softened butter and light brown sugar together. Add the eggs, milk (and optional buttermilk), baking powder, and salt and combine thoroughly using a hand mixer or your stand mixer at medium speed.
Next, add the flour and mix well, then gently fold in the blueberries trying not to break them. Transfer the batter into your cast iron skillet and set aside while you make the crumble topping.
To Make the Cinnamon Sugar Crumble Topping...
In a medium bowl, combine the light brown sugar, all-purpose flour, ground cinnamon and ground nutmeg. Add the cold, cubed butter and cut it into the flour mixture with a pastry cutter until the butter pieces are pea-sized. Pour the crumble topping out onto the batter in the cast iron skillet, spreading it evenly over the batter.
Bake the Blueberry Buckle...
Bake the blueberry buckle at 375 degrees F (190 degrees C) for 55 minutes, or until the crumble topping is nicely golden and an inserted knife comes out clean. Remove from the oven and allow to cool completely.
Make the Vanilla Drizzle...
In a small bowl, combine the confectioners sugar, heavy cream, and vanilla bean paste. Mix until smooth. If needed, add more confectioners sugar to thicken, 1 tablespoon at a time, or more heavy cream to thin, also 1 teaspoon at a time. Add the vanilla drizzle to the top of the buckle by drizzling from a fork once cooled.
Serve and enjoy!
Blueberry Buckle Ingredients
- Butter
- Sugar
- Eggs
- Milk
- Baking Powder
- Salt
- Flour
- Blueberries
Cinnamon Sugar Topping Ingredients
- Brown Sugar
- Flour
- Cinnamon
- Nutmeg
- Butter
Vanilla Drizzle Ingredients
- Heavy Cream
- Sugar
- Vanilla Bean
Blueberry Buckle
Ingredients
Blueberry Buckle
- ¾ c unsalted butter (softened, room temperature)
- 1 ¼ c sugar
- 2 large eggs
- ¾ c whole milk (we like to do ½ milk, ½ buttermilk)
- 3 tsp baking powder
- ¾ tsp salt
- 3 c all-purpose flour
- 4 c blueberries (fresh or frozen)
Cinnamon Sugar Crumble Topping
- 1 ½ c light brown sugar (firmly packed)
- 1 c all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ c unsalted butter (cold, cubed)
Vanilla Drizzle
- 1 ½ c confectioners sugar
- 2 Tbsp heavy cream
- 2 tsp vanilla bean paste (or vanilla extract)
Instructions
Blueberry Buckle
- Preheat your oven to 375 degrees F (190 degrees C) and butter your 12 inch cast iron skillet.
- In a large bowl, or the bowl of your stand mixer, cream the softened butter and light brown sugar together. Add the eggs, milk (and optional buttermilk), baking powder, and salt and combine thoroughly using a hand mixer or your stand mixer at medium speed. Add the flour and mix well, then gently fold in the blueberries trying not to break them. Transfer the batter into your cast iron skillet and set aside while you make the crumble topping.
Cinnamon Sugar Crumble Topping
- In a medium bowl, combine the light brown sugar, all-purpose flour, ground cinnamon and ground nutmeg. Add the cold, cubed butter and cut it into the flour mixture with a pastry cutter until the butter pieces are pea-sized. Pour the crumble topping out onto the batter in the cast iron skillet, spreading it evenly over the batter.
- Bake the blueberry buckle at 375 degrees F (190 degrees C) for 55 minutes, or until the crumble topping is nicely golden and an inserted knife comes out clean. Remove from the oven and allow to cool completely.
Vanilla Drizzle
- In a small bowl, combine the confectioners sugar, heavy cream, and vanilla bean paste. Mix until smooth. If needed: and add more confectioners sugar to thicken, 1 tablespoon at a time, or more heavy cream to thin, also 1 teaspoon at a time. Add the vanilla drizzle to the top of the buckle by drizzling from a fork once cooled.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Allan Claudia-Maria says
hi liebe angela, irgendwas ist falsch gegangen: wie lang bei wieviel grad soll man den buckel backen? im rezept steht:„
Backen Sie die Blaubeerschnalle 375 Minuten lang bei 190 ° C “ und das kann nicht stimmen!
ich bitte um antwort, denn das rezept klingt superlecker! DANKE!!!! claudia
hi dear angela, something went wrong: how long at how many degrees should you bake the hump? the recipe says: "
Bake the blueberry buckle for 375 minutes at 190 ° C ”and that can't be true!
I ask for an answer, because the recipe sounds super delicious! THANKS!!!! claudia
Angela @ BakeItWithLove.com says
Hallo Claudia, Sie müssen 55 Minuten bei 190 ° C backen, oder bis der Streuselbelag goldbraun ist und ein eingesetztes Messer sauber herauskommt. Es ist ein tolles Rezept und ich muss es aktualisieren 🙂
Lass mich wissen, wie es gelaufen ist, ich würde mich freuen, davon zu hören!
Hello Claudia, You will need to bake at 190°C for for 55 minutes, or until the crumble topping is golden and an inserted knife comes out clean. It is a great recipe and I need to update this 🙂
Let me know how it goes I would love to hear about it!