Blueberry Buckle

3 stars (1 rating)

This magnificent blueberry buckle recipe features moist sour cream cake, crunchy crumb topping, & tons of sweet, jammy blueberries!

Prep Time35

Cook Time45

Total Time1 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: blueberry buckle, blueberry buckle cake, blueberry buckle coffee cake, blueberry buckle recipe, blueberry buckle recipes, recipe blueberry buckle, recipe for blueberry buckle

Servings: squares

Calories: 336kcal

Ingredients

For the Blueberry Filling

2 pints blueberries (fresh or frozen), divided
2/3 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon kosher salt
peel from 1 lemon medium

For the Sour Cream Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter softened
2 eggs large
2/3 cup sour cream*
zest of half a lemon medium
juice of half a lemon medium
1 teaspoon vanilla extract

For the Crumb Topping

1/2 cup unsalted butter melted
1 1/2 cups all-purpose flour
3/4 cup light brown sugar firmly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
powdered sugar optional garnish

US Customary - Metric

Instructions

To Make the Blueberry Filling

Place half the blueberries, the sugar, cornstarch, salt, and lemon peel in a small pot and toss to combine.
Cook over medium-low heat (stirring) until syrupy and thick (the filling will become even thicker as it cools).
Allow the filling to cool completely, then fold in the remaining berries.

To Make the Sour Cream Cake

Preheat the oven to 350 degrees F.
Mist a 9x9-inch metal baking pan with non-stick spray and line it with parchment.
Place the flour, sugar, baking powder, and salt in a large bowl and stir to combine.
Work in the butter on medium-low speed, until the mixture resembles damp sand.
Stir in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, lemon zest, lemon juice, and vanilla extract.
Mix the batter for about a minute to a minute and a half on medium-high speed, to aerate the batter and build its structure.
Transfer the batter to the prepared pan and smooth it into an even layer.
Layer the blueberry filling over the cake batter.
Top with crumb topping and bake until the cake is springy to the touch (approx. 35 to 45 minutes).
Dust with powdered sugar, if desired.

To Make the Crumb Topping

Melt the butter in a small pot over low heat.
Add the flour, brown sugar, cinnamon, and salt.
Stir to combine (mixture will seem doughy at first but will become more crumbly as it cools).

Video

Notes

*The same amount of plain, unsweetened Greek yogurt, plain, unsweetened regular yogurt, or buttermilk can be substituted.

Nutrition