blueberry buckle cake

Accidentally doubling the butter content in this blueberry buckle is up there with one of the best mistakes I’ve made ?


Blueberry Buckle

Course: BreakfastCuisine: North AmericanDifficulty: Easy


9" square cake
Prep time


Cooking time



This recipe is based on Alton Brown’s old-fashioned blueberry buckle.


  • Mixing Bowl
  • 8 tablespoons or 114g unsalted butter, at room temperature (see “notes”)

  • 149g granulated sugar

  • 1 large egg

  • Dry Ingredients
  • 255g cake flour

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • Wet Ingredients
  • ½ cup whole milk

  • Inclusions
  • 425g fresh blueberries

  • Streusel Topping
  • 99g sugar

  • 43g cake flour

  • ½ teaspoon cinnamon

  • 4 tablespoons or 114g unsalted butter, cubed and chilled


  • Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
  • Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
  • Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  • In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
  • Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  • Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.


  • The original reccipe calls for 4 tablespoons of butter, which will be slightly less luxurious, but still very delicious.
CategoriesBrunch Cake

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