Blueberry Buckle with Crumb Topping

  • Yield: 9 servings
  • Prep: 20 mins
  • Cook: 45 mins

Blueberry cakes, with berries in and on top, are called buckles because the fruit, batter and crumbs bump into each other in the oven, causing the cake to "buckle."


Crumb topping
1/2cup all-purpose flour
1/4cup packed light brown sugar
1/4cup sugar
1/4teaspoon ground cinnamon
1/4cup butter, cut into small pieces
1/3cup chopped walnuts
1 1/3cups all purpose flour
3/4teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
1/3cup butter, softened
1cup sugar
1 egg
1teaspoon vanilla extract
2/3cup buttermlik
2cups blueberries, divided


  1. Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray.
  2. To prepare crumb topping, place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine. Add butter and process until crumbly. Add walnuts and pulse 3 times or until evenly distributed.
  3. To prepare the cake, sift flour, baking powder, baking soda and salt.  Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended. Turn to low speed; add flour mixture alternately with buttermilk and beat until blended.  Stir in 1 cup berries. Turn into pan and spread evenly. Scatter remaining 1 cup berries over top and sprinkle with crumb topping. Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides of pan. Cool on wire rack.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Glycemic Load 19
  • Calories 390
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4g
  • Cholesterol 55mg
  • Sodium 280mg
  • Potassium 120mg
  • Carbohydrate 60g
  • Fiber 2g
  • Sugars 38g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 8%