Blueberry Buckle Cake

This blueberry buckle cake has been a recipe staple in my family for more than 15 years.  When pick-your-own blueberry season opened this year it was the first recipe that I wanted to bake.  It was also my first attempt at making this cake and the bar was high since it is so well know in my family.  What I love about this recipe is that it is perfect for summer baking.  The mix of fresh blueberries with a moist and light cake keep this from feeling heavy on those warm days.  The smell, look and taste of the cake transports me back to fun family memories and I wanted my toddler to be a part of this tradition as well.  The cake is represented in two ways in the images below, first as the traditional 9″ round cake and also as muffin size.  The batter worked well in both baking methods and my toddler couldn’t get enough of the sugary crust topping.  Add this to your next family gathering and start a new tradition or have this in the morning with a glass of cold brew coffee to start your day off right!

Do you have a family dessert that triggers all those fun family memories?  Leave a comment below, I would love to hear your story.


Blueberry Buckle Cake

Prep Time: 15 mins
Cook Time: 50-60 mins
Yields: 12 slices


  • 2 Cups - Flour
  • 3/4 Cup - Sugar
  • 1 Teaspoon - Salt
  • 2 1/2 Teaspoon - Baking Powder
  • 3/4 Cup - Milk
  • 1/4 Cup - Canola Oil
  • 1 Egg (beaten)
  • 1 Teaspoon - Vanilla
  • 2 Cups - Blueberries
  • Topping:
  • 1/2 Cup - Sugar
  • 1/3 Cup - Flour
  • 1/4 Cup - Butter
  • 1 Teaspoon - Cinnamon


  1. Heat oven to 350
  2. In a large bowl, mix flour, sugar, salt and baking powder
  3. Add the, milk, oil, egg and vanilla and mix
  4. Fold in blueberries
  5. Pour into a greased 9" round, square or springform pan
  6. Topping: Mix topping ingredients together and sprinkle on top of the cake
  7. Bake at 350° for 50 minutes or until top is golden brown

1 Comment

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