The Best Blueberry Buckle Cake

Blueberry Buckle Cake- fluffy vanilla cake with fresh blueberries, a sugary cinnamon swirl topped with a buttery and cinnamon streusel topping. 

Happy 2nd day of the year. With a lot of focus on goal setting this year, I wanted to get back to the basics with cake. This one layer, extremely easy Blueberry Buckle Cake is as easy and basic as it gets. 

What is a buckle cake? A single cake layer that has fruit. I decided to add a cinnamon swirl, and a streusel on top to give it coffee cake vibes, and trust me, you will be so happy that it happened. 

For more bake to the basic cake recipes, here are some!

• Chocolate Cake With Peanut Butter Frosting
• Phenomenal and Festive Funfetti Birthday Cake
• Ultimate Biscoff Cake

Why this recipe? 

• Single layer – this single layer cake can be made in either a 8 or 9 inch cake pan, or a 9×9 or 8×8 square pan. 
• Minimal ingredients – not very my ingredients, which makes it easy to make
• Maximum flavor – the combination of blueberries, cinnamon, and brown sugar are a chef’s kiss together. 
• Cinnamon streusel – with butter, sugar, flour and cinnamon this is very easy and you will lick the bowl clean, I promise. 
• Easy to make – this might require two bowls, but you don’t need a stand mixer, although you can use one. 

Ingredient check list

Next are a list of ingredients that you might not have. For a full list check the ingredient card down below. 

• Brown sugar – I used light brown sugar, but dark brown will do!
• Butter – I used unsalted, and the butter needs to be room temperature!
• Blueberries – you can use fresh or frozen, I highly recommend frozen. You do toss them in flour so they don’t sink to the bottom of the batter.
• Buttermilk – I always look for full fat buttermilk, but any kind of buttermilk will work!
• Cinnamon – I use ground cinnamon. Which hopefully you have pantry
• Cake flour – this makes a silkier and smoother cake

Step by step instructions on how to make Blueberry Buckle Cake

Onto the instruction portion of the recipe! Here I will add instructions and helpful notes.

Step 1: Make the cinnamon swirl. This part is honestly pretty easy. In a small bowl mix the brown sugar and cinnamon.

Step 2: Prep your pan. Prep a 8in cake pan by spraying the bottom with cooking spray, line with parchment paper and spray again. Set aside.

Step 3: Mix your dry ingredients. Prep the dry ingredients by whisking together the flour, baking powder, and salt. Set aside.

Step 4: Cream the butter. This part is so important, this is what helps the structure of your cake layer. In a large bowl or a stand size mixer fitted with the paddle attachment, cream sugar and butter together on high until light and fluffy, about 3 minutes.

Step 4: Add and cream the eggs. On medium speed, begin to add the eggs, one at a time, mixing for about 30 seconds after addition. With a rubber spatula, scrape the bottom and sides after each addition. Add the vanilla and mix on low until combined. 

Step 5: Alternate the dry and buttermilk. This part is important because you want to make sure not to over mix! Add half of the flour mixture and half of the buttermilk mix on low just until combined. Repeat this step. Do not over mix.

Step 6: Mix in the blueberries. Coat the blueberries with flour and with a rubber spatula gently fold them into the batter making sure not to pop the blueberries.

Step 7: Add half the batter to the pan. With an offset spatula, spread half of the batter onto the prepped baking pan, generously sprinkle the cinnamon brown sugar mixture evenly across the top of the batter. Top the rest of the batter and sprinkle the streusel.

Expert baking tips

• Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
• I say this a lot because I think it’s really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
• Make each component ahead of time. Then you can make the cake and it all comes together easy.
• Preheat your oven 30 minutes before to ensure that your oven is hot and ready. 

List of all my favorite tools 

FAQ

Can I use a different berry? 

Yes you can! Just make sure that the berry is cut up to the same size as a blueberry. 

Can I use a square pan?

Yes! My favorite pan is right here! 

What if I don’t have cake flour?

You can make your own! Take two tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch to create a homemade cake flour. 

Storing and Freezing your Blueberry Buckle Cake 

Store this Blueberry Buckle Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring them back to room temperature before serving. 

Freezing Blueberry Buckle Cake

Freeze individual cake slices in plastic wrap and freeze for up to 2 week. In the freezer, the berries can ferment once they are cooked, so the cake won’t last too long in the freezer. 

If you love this recipe, please remember to rate and review it! 

Recipe

Blueberry Buckle Cake

Molly Murphy

fluffy vanilla cake with fresh blueberries, a sugary cinnamon swirl topped with a buttery and cinnamon streusel topping.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 8 People

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cinnamon Streusel

• ½ Cup Light Brown Sugar
• ⅓ Cup All Purpose Flour
• 1 teaspoon ground Cinnamon
• Pinch of Salt
• 3 tablespoons unsalted Butter room temperature.

For the cake

• ½ cup light brown sugar packed
• 1 tablespoon cinnamon
• 2 cups Cake flour spooned and leveled
• 2 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup unsalted butter at room temperature
• ¾ cup granulated sugar
• 2 large egg at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk at room temperature
• 2 cups fresh blueberries tossed in 1-2 tablespoons of cake flour

Instructions

 

For the Cinnamon streusel

• In a mixing bowl, combine the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.

Blueberry Cake:

• Preheat the oven to 325° F. Prep a 8 inch round cake pan by spraying the bottom with cooking spray, line with parchment paper and spray again. Set aside.
• Make the cinnamon sugar filling by combining the brown sugar and cinnamon in a small bowl. Set aside.
• In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
• In either a large bowl or a stand size mixer fitted with the paddle attachment, cream sugar and butter together on high until smooth and creamy, about 3 minutes.
• On medium speed, begin to add the eggs, one at a time, mixing for about 30 seconds after addition. With a rubber spatula, scrape the bottom and sides after each addition. Add the vanilla and mix on low just until combined.
• Add half of the flour mixture and half of the buttermilk mix on low just until combined. Repeat this step. Do not over mix. Just mix until there are little to no flour streaks.
• Coat the blueberries with flour and with a rubber spatula gently fold them into the batter making sure not to pop the blueberries as you’re mixing.
• With an offset spatula, spread half of the batter onto the prepped baking pan, generously sprinkle the cinnamon brown sugar mixture evenly across the top of the batter. Top with the rest of the batter and sprinkle the streusel on top. Bake for 50-55 minutes. The cake will be done once a toothpick is inserted and little to no crumbs show.

Keyword blueberry, cake, vanilla, cinnamon, buckle

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