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

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Ingredients

Streusel
Cake

Directions

Instructions Checklist
  • Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).

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  • Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.

  • Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.

Cook's Notes

This recipe appears in our cookbook "Martha Stewart's Cakes."

Variations

Because this recipe was developed at Martha's home in Maine, it makes good use of wild blueberries, which are smaller and have a more concentrated flavor than more widely available cultivated varieties. If you can't find fresh wild or cultivated berries, use thawed frozen blueberries or cultivated ones from the supermarket or farmers' market.

Reviews (12)

199 Ratings
  • 5 star values: 44
  • 4 star values: 39
  • 3 star values: 57
  • 2 star values: 46
  • 1 star values: 13
Rating: 3 stars
03/16/2019
The strudel topping has been changed. Very disappointing.
Rating: 5 stars
03/16/2015
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.
Rating: Unrated
07/29/2013
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!!!!!!!!!
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Rating: Unrated
08/04/2011
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!
Rating: Unrated
07/08/2011
Delicious and not too sweet!
Rating: Unrated
11/28/2010
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?
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Rating: Unrated
08/08/2010
If you like blueberries you will love this! Easy to make and yummy!
Rating: Unrated
07/04/2010
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!
Rating: Unrated
08/29/2009
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.
Rating: Unrated
07/10/2008
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.
Rating: Unrated
07/02/2008
the best blueberry recipe!
Rating: Unrated
06/26/2008
I HAVE BEEN MAKING THIS RECIPE FOR YEARS IS DELICIOUS.I MADE IT WITH BLACKBERRIES IT TURNS OUT VERY GOOD TOO, BUT FRUIT MUST BE FRESH