Summer Blueberry Buckle

Summer Blueberry Buckle

I spent a week with my family at the beach this summer, and one of the many dishes I made during that sunny, seafood-infused time was this cinnamon-and-sugar topped blueberry buckle.

Blueberry Buckle made with fresh summer blueberries.

Blueberry buckle is basically a crumb-topped blueberry coffee cake that’s especially popular in Maine, the state that loves blueberries so much they made blueberry pie the official state dessert in 2011. Blueberry plants grow well in Maine because their hardy nature allows them to withstand the state’s brutal winter weather and rough soil. In fact, over 98% of the nation’s low bush blueberries are harvested in Maine.

I’ve shared a similar version of Blueberry Buckle before, but this one is larger and has double the blueberries. I love recipes like this because they’re so easy, which is extra helpful in a rental kitchen. One bowl, one pan, and you’re done.

Beautiful berries!

We ate squares of buckle for breakfast with coffee, as an afternoon snack, and topped with ice cream for dessert. How can you go wrong with a dish that’s perfect all day long? The answer is: you cannot.

Warm Blueberry Buckle.

Perfect with coffee for breakfast, or ice cream for dessert.

This cake is exceptionally moist with a sweet, powdery crumb. It’s a great way to use up some of the summer’s delicious fresh blueberries, but frozen berries would work, too. Just be sure to use a gentle hand when folding them into the batter — too vigorous a stir and you’ll end up with purple batter.

Don’t you think this is the perfect view to go along with a breakfast of Blueberry Buckle? I did…

Hello, summer!

Enjoy it while you still can!

Summer Blueberry Buckle

Adapted from King Arthur Flour

For the Topping:


  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup granulated sugar
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
Read the whole recipe on The Apron Archives