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The prettiest and most delicious blueberry buckle. A buttery, moist, light and airy cardamon infused cake with a generous layer of fresh blueberries and an extra crumbly, cinnamon sugar crumble. It’s a winner any time of day!

overhead photo of Bursting Blueberry Cardamom Buckle with knife and flowers in photo

I just typed over four-hundred words only to completely delete them. Yup deleted. As in gone forever and never to be seen again. You’d be surprised how often that happens when I write my daily blog posts. Sometimes the words and stories just flow, and then other times it takes me a minute to really get into writing out a blog post.

Today it’s taking me a little more time than usual. I just spent the entire day writing up recipes, creating mood boards, and returning emails. It was a day full of non-stop screen time. It’s currently nine forty-five pm and, I’m not going to lie, my eyes hurt just a little. I’m excited to ditch the computer soon..ish. That said, I am feeling pretty happy with all I got done today, and very ready to get back in the kitchen tomorrow, so that’s just great!

And now I’m ready to tell you all about this blueberry buckle, that’s quite literally bursting with fresh summer blueberries.

overhead photo of blueberries on top of buckle batter before baking

{blueberry buckle before adding the crumble}

overhead photo of Bursting Blueberry Cardamom Buckle before being cut into

If you’ve never heard of a buckle, it’s really just another word for a fruit filled cake topped with a buttery streusel/crumble situation. The streusel topping on the cake makes the top look “buckled”, which is how it gets its name. If you read this description on the New York Times, it says that fruit buckles are softer and fruitier than a coffee cake, but much more buttery than a cobbler. So basically, it’s a soft, buttery, and generously fruit filled cake with a fun name. But most importantly, it’s really good!

And easy, which is always a major bonus in my book. OK and? You can eat this cake warm, right out of the oven, no cooling required, for brunch or dessert, maybe even with powdered sugar. And while completely optional, ice cream is definitely recommended.


overhead photo of Bursting Blueberry Cardamom Buckle with ice cream scoop on top

Now. Onto the details.

Like I said, this blueberry buckle is pretty easy. First up, mix the batter. It’s a pretty simple mix of flour, butter, milk, and eggs, but what makes my batter especially good is the addition of sweet vanilla and cozy cardamom, neither of which are traditional in a buckle recipe, but both of which are delicious in a buckle recipe.

Especially with the blueberry pairing. It’s warm and cozy, but summery too.

So, you mix the batter and spoon it into a cake pan. Now you layer.

Layer one, buckle batter.

Layer two, fresh blueberries. And lots of them.

Layer three, crumble, times two, and with a pinch of cinnamom because it’s cozy and I love it.

Bake. Wait in anticipation, smell all the delicious smells, finally remove the buckle from the oven. See its beauty, taste its deliciousness…

Is your mouth-watering yet? Because mine is.

close up photo of Bursting Blueberry Cardamom Buckle cake piece

What I love most about this blueberry buckle is that the cake layer is oh so soft, but the blueberry layer is oh SO juicy, and the crumble layer is oh so buttery and sweet.

It’s three layers of perfection and they make for the perfect bite every single time. Also, I’ve seen buckles with the berries mixed into the cake batter, and others with the berries places on top, as I did. I haven’t made a buckle with the berries mixed into the batter, but I’m sure that would be just fine too. I personally love the way the blueberry layer really bursts into your mouth with each bite, but do what sounds best to you here.

overhead close up photo of Bursting Blueberry Cardamom Buckle

You can serve this warm, for a brunch or after afternoon pick me up (topped with a light dusting of powder sugar if you like), or you can serve as an after dinner dessert, with a scoop of vanilla ice cream.

Either way you serve it up, it’s going to be good. Make it today. Make it this weekend. Just make it soon before the summer blueberries are gone…and I start talking about apples and pumpkins.

side angle photo Bursting Blueberry Cardamom Buckle piece with flowers in photo

overhead photo of Bursting Blueberry Cardamom Buckle with flowers in photo

If you make this blueberry buckle, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Bursting Blueberry Cardamom Buckle

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 834 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan. 
    2. In a large bowl, whisk together the flour, baking powder, cardamom, and sugar. Add the butter, milk, eggs, and vanilla, mix until just combined. Spoon the batter into the prepared pan. Toss together the blueberries and lemon zest and sprinkle the blueberries over the batter.
    3. To make the crumble. Whisk together the flour, sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the fruit. 
    4. Transfer to the oven and bake for 45-55 minutes or until golden on top. If you insert a skewer into the center, it should come out almost clean. Let the cake cool 5 minutes. Serve warm or at room temp. Dust with powdered sugar, if desired. 
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overhead photo of Bursting Blueberry Cardamom Buckle with knife in photo

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  1. Yummy !!! Very easy and fast to make. We love it ❤️❤️❤️ but not surprised as we love all of your recipes !!!
    Will definitely make again !!

    1. Hey Denise,
      Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx

  2. 5 stars
    I have no words except, just make this!!!! My crumble on top didn’t look quite like the picture but a little powdered sugar and nobody knows! We paired with a scoop of semi frozen cool whip! My other half just went back for seconds so I’d consider this a win! I cooked mine about 55-60 minutes, so def just keep checking. Amazing!

    1. Yay!! Thanks so much Michelle! I love to hear that this recipe was enjoyed and appreciate you making it! xT

  3. 5 stars
    This is delicious! The first time I made it, I used skim milk. It made a dense crum and was still delicious. The next Tim I made it I used 1/3 c whipping cream and 1/3c skim milk (that’s what I had on hand). The cake was softer and just as delicious!
    Mine came out looking just like the picture! Yummy

    1. Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT

  4. 5 stars
    I never knew what a “buckle”was but tried it anyway because I had all of the ingredients on hand. It has now become one of my go to recipes because it is so good. I am usually a terrible baker but this one always turns out delicious!

    1. Hi Leah,
      So sorry, I haven’t tested this recipe with almond flour. I might try a gluten free flour blend for best results! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hey Perri,
      Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx

    1. Hey Kryle,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! So glad you enjoyed the recipe! xT

  5. 5 stars
    This was so delicious! Only issue I had was the crumble was too buttery and didn’t crisp up, but pretty minor. I’ll make it again for sure, and just add extra flour to the crumble if needed.

    1. Hey Kat,
      Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx

    1. Hey Debbie,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) You can store in an airtight container on the counter! xx

    1. Hi Tesha,
      Frozen blueberries would be just fine for you to use, no need to thaw them:) I hope you love the recipe! xx

    1. Hi Natalie,
      You could use a 9×13 baking dish, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  6. Getting ready to make this!! I haven’t baked with Cardamom…would substituting for cinnamon work? Also – is adding blueberry jam to the blueberry layer overkill?? Want to make sure it wouldn’t cause this to become soggy.

    Cant wait 🙂

    1. Hey Emma,
      Sure, cinnamon will work for you! I don’t see why a little blueberry jam wouldn’t work for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

    2. Cardamon is the best, and when you try it, you will be looking for other recipes to use it. It’s that good.

  7. 5 stars
    This recipe turned out so nicely! We hosted my in-laws for dinner tonight, and I needed an easy dessert to please all. This checked all the boxes! Easy, delicious, tender – I can go on and on. A keeper for sure!

    1. Hey Dominique,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx