New This Month

Blueberry Buckle


Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.

  • Yield: 1 ten-inch round cake or 2 six-inch round cakes

Source: Martha Stewart Living, July/August 2000


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 5 cups wild or cultivated blueberries
  • Streusel Topping


  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

  4. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

  5. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

Cook's Notes

The dessert is made in a spring form pan.

Reviews Add a comment

  • amrippel511
    16 MAR, 2015
    I purchased some beautiful Blueberries at the Market in the cold of March. I searched the whole internet for a recipe and found the Buckle Recipe and the Streusel Topping. I read the reviews and noted some folks said the cake was a bit dry. When I made my Buckle I added an extra egg yolk to the Buckle. For the Streusel Topping I used 8 Tbsp of unsalted butter instead of the 6 Tbsp. The Buckle and Streusel Topping turned out rich, moist, and delicious. Thank you for the recipe.
  • karaest5
    29 JUL, 2013
    I've been making this recipe for several years now and it's SO easy to make and people go crazy over it. My mother can't wait until blueberry season. I just made it again yesterday for a brunch and they were all asking for the recipe. Don't change a THING when you make this. It comes out perfect as is!!!!!!!!!
  • socer92
    4 AUG, 2011
    I have been making this recipe for 11 years, ever since I saw the recipe in the June/July 2000 mag! It is fabulous! I make it every summer after we go blueberry picking. I'll even add an extra cup of blueberries, just cuz I have them! The BEST ever!
  • chmurag
    8 JUL, 2011
    Delicious and not too sweet!
  • aeshleyrose
    28 NOV, 2010
    I love making this recipe, but it is always so dry that I have to serve vanilla cream with it. Is it supposed to be about the same dryness as coffee cake?
  • cinnamonbear
    8 AUG, 2010
    If you like blueberries you will love this! Easy to make and yummy!
  • RenellSmith
    4 JUL, 2010
    Loved this recipe! I used excellant quality fresh blueberries and it was a big hit! I'll definitely make this again! Great with a scoop of ice cream and a cup of coffee!
  • jwade52
    29 AUG, 2009
    I like this dessert because of the high blueberry ratio to cake batter, but I have tried other blueberry cakes that I would prefer to make instead.
  • queenbeedd
    10 JUL, 2008
    This is bby far the BEST blueberry buckle recipe I've ever made. I've been making it for years, since I had found it published in the magazine. It is always a big hit. It's great when served still warm with vanilaa ice cream....yum.
  • crazylovecake
    2 JUL, 2008
    the best blueberry recipe!