Betty's Old-Time Blueberry Buckle

Bettyskitchen's picture

Aug. 11, 2013

In this video, Betty demonstrates how to make Blueberry Buckle. This dessert is a one-layer cake topped with blueberries and streusel topping, then baked in an oven. Once it cools, the top "buckles."


For the cake
All purpose flour 2 Cup (32 tbs)
Baking powder 2 Teaspoon
Salt 1/2 Teaspoon
Butter 1/2 Cup (8 tbs) , softened
Sugar 1/2 Cup (8 tbs)
Eggs 1 , well beaten
Milk 3/4 Cup (12 tbs)
Cooking oil spray 1/2 Teaspoon (for greasing)
For fruit layer
Fresh blueberries 2 Cup (32 tbs) , washed and patted dry
Lemon juice 1 Tablespoon
For streusel layer
All purpose flour 1/3 Cup (5.33 tbs)
Ground cinnamon 1/2 Teaspoon
Ground nutmeg 1/4 Teaspoon
Sugar 1/4 Cup (4 tbs)
Butter 1/4 Cup (4 tbs) , frozen, cubed



1. Grease a 9-inch square pan with cooking oil spray and set aside.

2. Preheat oven to 375 degree F.


For Cake:

3. In a medium-sized bowl, mix together all-purpose flour, baking powder, and salt. Set aside.

4. In a large bowl, beat butter and sugar using electric mixer until light and fluffy.

5. Add egg, beat well and then gradually add flour mixture and milk, alternately, beginning and ending with the flour mixture. Scrape down sides, as needed and beat until nice and light.

6. Pour batter into the greased 9-inch square pan and set aside.

For Fruit Layer:

7. In a bowl, toss blueberries with lemon juice.

8. Spread blueberries evenly over batter in baking pan.

For Streusel Layer:

9. In a small bowl, combine all-purpose flour, ground cinnamon, ground nutmeg, and sugar. Mix well and then add butter. Use a pastry blender to cut butter and mix until the mixture resembles into a crumb mixture.

10. Sprinkle crumb mixture evenly over top of blueberries in baking pan.

11. Pop the pan in oven and bake for 40-45 minutes or until toothpick when inserted comes out almost clean.

12. Remove pan from oven and cool for 15 minutes in pan on cooling rack. Cut into squares.


13. Serve warm or at room temperature with vanilla ice cream.


To store, cover with plastic wrap and refrigerate for up to 3 days.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 324Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 192 mg8%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1 g4%

Sugars 19 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet