Jump to Recipe 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! So quick and easy, and unbelievably tasty with either fresh or frozen blueberries!! Enjoy as a dessert or as a decadently delicious breakfast! 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 ButterSugarEggsMilkBaking PowderSaltFlourBlueberries Cinnamon Sugar Topping Ingredients Brown SugarFlourCinnamonNutmegButter Vanilla Drizzle Ingredients Heavy CreamSugarVanilla Bean
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Blueberry Buckle
Wonderful Blueberry Buckle bursting with blueberry flavor!
Author | Angela
Servings: 12 slices Calories: 661kcal Prep 10 minutes Cooking 55 minutes Total Time 1 hour 5 minutes
Share on Facebook Ingredients 1x2x3xBlueberry 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)
InstructionsBlueberry BucklePreheat 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 ToppingIn 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 DrizzleIn 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. NutritionCalories: 661kcal (33%) | Carbohydrates: 104g (35%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 16g (100%) | Cholesterol: 93mg (31%) | Sodium: 177mg (8%) | Potassium: 282mg (8%) | Fiber: 2g (8%) | Sugar: 69g (77%) | Vitamin A: 837IU (17%) | Vitamin C: 5mg (6%) | Calcium: 118mg (12%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry breakfast cake, blueberry buckle, blueberry coffee cake, blueberry crumble Course Cobblers & Crisp Recipes, Dessert RecipesCuisine American Save Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
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!
So quick and easy, and unbelievably tasty with either fresh or frozen blueberries!! Enjoy as a dessert or as a decadently delicious breakfast!
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
- ButterSugarEggsMilkBaking PowderSaltFlourBlueberries
Cinnamon Sugar Topping Ingredients
- Brown SugarFlourCinnamonNutmegButter
Vanilla Drizzle Ingredients
- Heavy CreamSugarVanilla Bean
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews
Blueberry Buckle
Wonderful Blueberry Buckle bursting with blueberry flavor!
Author | Angela
Servings: 12 slices Calories: 661kcal Prep 10 minutes Cooking 55 minutes Total Time 1 hour 5 minutes
Share on Facebook Ingredients 1x2x3xBlueberry 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)
InstructionsBlueberry BucklePreheat 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 ToppingIn 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 DrizzleIn 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. NutritionCalories: 661kcal (33%) | Carbohydrates: 104g (35%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 16g (100%) | Cholesterol: 93mg (31%) | Sodium: 177mg (8%) | Potassium: 282mg (8%) | Fiber: 2g (8%) | Sugar: 69g (77%) | Vitamin A: 837IU (17%) | Vitamin C: 5mg (6%) | Calcium: 118mg (12%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry breakfast cake, blueberry buckle, blueberry coffee cake, blueberry crumble Course Cobblers & Crisp Recipes, Dessert RecipesCuisine American
Save
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 4 reviews
Blueberry Buckle
Wonderful Blueberry Buckle bursting with blueberry flavor!
Author | Angela
Servings: 12 slices
Calories: 661kcal
Prep 10 minutes
Cooking 55 minutes
Total Time 1 hour 5 minutes
Ingredients 1x2x3xBlueberry 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)
InstructionsBlueberry BucklePreheat 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 ToppingIn 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 DrizzleIn 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
Calories: 661kcal (33%) | Carbohydrates: 104g (35%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 16g (100%) | Cholesterol: 93mg (31%) | Sodium: 177mg (8%) | Potassium: 282mg (8%) | Fiber: 2g (8%) | Sugar: 69g (77%) | Vitamin A: 837IU (17%) | Vitamin C: 5mg (6%) | Calcium: 118mg (12%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Cobblers & Crisp Recipes, Dessert RecipesCuisine American
Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
