All you need are a few simple ingredients to make this old-fashioned Blueberry Buckle recipe. It's so easy to make, and it's perfect for breakfast or as a dessert!
For the Streusel
- ½ cup all-purpose flour (60g)
- ¼ cup packed light brown sugar (55g)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
For the Buckle
- 1½ cups all-purpose flour (180g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter softened (113g)
- 1 cup granulated sugar (200g)
- 2 teaspoons lemon zest
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk (120mL)
- 2½ cups fresh blueberries (394g)
For the Streusel
- In a small bowl, stir together flour, sugars, and cinnamon. Using a fork or your fingers, work the butter into the flour mixture until crumbly. Chill until ready to use.
For the Buckle
- Preheat the oven to 375°F. Grease an 8×8-inch baking pan with baking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, stopping to scrape down the sides of the bowl occasionally. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the milk and flour mixture. Fold in 2 cups of blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with the chilled streusel topping and the remaining ½ cup of blueberries.
- Bake for 50 to 55 minutes, tenting after 25 minutes, or until the top is golden brown, and a wooden pick inserted into the center comes out clean. Let cool for at least 20 minutes before slicing and serving.
