Blueberry Buckle

8 to 10 Serves

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



  • 4 tablespoons unsalted butter, room temperature, plus more for pans

  • 1 ½ cups all-purpose flour, plus more for pan

  • ¼ cup packed light-brown sugar

  • ¼ teaspoon kosher salt

  • ¾ cup granulated sugar


  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan

  • 2 cups all-purpose flour, plus more for pan

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • ½ cup milk

  • 5 cups wild or cultivated blueberries


  1. 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).

  2. 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.

  3. 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.

  4. 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.

    blueberry buckle
    Con Poulos

Cook's Notes

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


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.

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