My Cake Decorating Gallery

Friday, August 28, 2009

My Favorite Blueberry Buckle Recipe

I can't say I "grew up" with blueberry buckle but when my mom found Martha Stewart's mom's recipe and gave it a try, it became a family favorite, especially for The Husband. He looks forward to blueberry buckle every summer, when the Michigan blueberries are ripe and available at our local markets. I love fresh sweet blueberries, but you can make this recipe year round with any fresh blueberries that you can locate. Frozen might work but I think they would turn the batter purple. :)

The recipe calls for a ton of blueberries and my mom ususually doesn't use as many and I didn't either, and a double batch does fit nicely in an 11x17in glass dish I think. The one thing I noticed this last time I made it was that it really needed to bake a little longer and I think I was using a lower temperature because I thought my oven was running hot, but I should've kept it in longer. My tester toothpick came out juicy but because of all the berries it was hard to tell, I thought "well it's probably done, it's been that long" but unfortunately, by the time I got to Andrea's family picnic, I found out the inside was a little mushy. Luckily everyone just thought that was my intent and they seemed to like the buckle anyway.
The cinnamon streusel topping is perfect and I use it for my triple berry tart recipe as well. Overall, this is a great recipe that makes a the best blueberry buckle that I've tried, very moistmoist blueberry buckle so I hope you give it a try if you're looking for a summer dessert! If you were to bring this over to some one's house, they will surely be thrilled. :)

Blueberry Buckle

1 ten-inch round cake or 2 six-inch round cakes
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Mrs. Kostyra's Streusel Topping

Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

Mrs Kostrya's Streusel Topping

As seen on

Makes enough for 1 ten-inch cake or 2 six-inch cakes

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.


  1. Looks so perfect for a lovely afternoon tea, or snack during the day! Love blueberry cakes. And Martha's mom was a fantastic cook so can only imagine how wonderful it tastes!

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