Streusel Topping for Blueberry Buckle

Use this recipe to make our Blueberry Buckle.

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

Source: Martha Stewart Living, July/August 2000


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


  1. In a medium bowl, mix dry ingredients together; cut in the butter using a pastry blender or fork until fine crumbs form.

  2. Using hands, squeeze together most of the mixture to form large clumps. Store, refrigerated, in an airtight container, or sprinkle directly onto cake.


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