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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!
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.
{blueberry buckle before adding the crumble}
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.
Yessss.
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.
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.
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.
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
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.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 3/4 cup light brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 2/3 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 cups fresh blueberries
Crumble
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
Instructions
- 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.
Not sure what went wrong here. It was super liquidy going in and then just turned into blueberry cardamom soup. Has to toss the whole thing, but the flavor was good at least. Will have to try again.
Hi Tina! I am really sorry to hear that! Please let me know if there is any questions I can help with or anything that could have gone wrong! xTieghan
Made it three times now-amazing and so easy!
Love that! Thank you Ellen! xTieghan
Hands down, best blueberry dessert I’ve ever eaten! We pick lots of blueberries each season (60+#s so far this season) & I love baking with them. Hoping this recipe will work just as well with frozen berries – we’ve got a freezer full!!
Love to hear that! Thank you so much for trying this one, Deb! xTieghan
Hey, can I replace fresh blueberries with frozen?
Hey Al,
Yes that is totally fine to do, no need to thaw them! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was absolutely delicious! My fiancé seems to think he doesn’t like blueberries,but he does love cardamom. Gobbled this up with a scoop of vanilla ice cream on the side. We will definitely be making this again. I did sub coconut milk for the whole milk- it was perfect!
That is so amazing to hear! Thank you so much for trying this Meghan! xTieghan
Made this today and it was incredible! I substituted the all-purpose flour for a gluten-free blend and the whole milk for 1% milk, and it worked really well. I will definitely make this again!!
Thank you so much Lauren!! I am so happy to hear that! xTieghan
Absolutely delicious and so easy to make! The cardamom and lemon flavor really make it special.
Thank you so much Renee! xTieghan
Someone I follow on IG posted about making this, and not only do I have a husband that loves cardamom, I also am a sucker for anything with fruit and a crumble topping.
We had just used the last of our whole milk, so I made some pecan milk and it worked great! I might double the topping next time because I love that stuff.
I did notice that the morning after I baked it the top half of the very, very center was gooey. The toothpick came out clean and it seemed done the night before, so I think it was just the blueberries releasing moisture. By the next morning the gooey part had turned extra moist instead. Not sure if there’s anything I can do about that (maybe I can push the berries down into the batter a little bit), but overall this is a 5 star recipe that I will make again! Plus I have 6-inch pans just asking for miniature buckles to be baked! (:
Hey Megan,
So glad you enjoyed this recipe and thanks for giving it a try! The center does get a little moist the next day, your idea of pushing the berries down is a great thought, you could also bake 5 minutes longer, but just keep an eye on it! xTieghan
Made this for July 4th and it was a hit! I couldn’t find cardamom anywhere, so subbed 1/4 tsp cinnamon and 1/4 tsp cloves and it tasted great. Interested to see how it tastes with cardamom instead, but definitely pleased with how it turned out! Thanks!
Thank you so much Joanna! I am really glad this turned out so well for you! xTieghan
If I could give this recipe 10 stars, I would! This is one of the best things I’ve made! First of all, you had me at Cardamom. Then you had me at no mixer required. I knew this was something I could whip up pretty quick. This is so delicious and so easy to make. It is a huge hit with everyone in my family! I am currently enjoying some with my morning latte and I am food heaven!
Hi Caroline! I am so glad you tried this and loved it!! I am so happy to hear that! Thank you! xTieghan
So fast to assemble and just delicious! Just made my second one with a combo of raspberries, Marionberries and tazzberries because there are so many amazing fresh berries at their peak in the Pacific Northwest right now!
Amazing! Thank you so much Ginger!! I am really glad this turned out so well for you! xTieghan
Oh my gosh so moist, flavor-full and bursting with summer!! I made this into muffins and they’re so on point????anytime there’s berries mixed with lemon + a crumble topping, you know it’s gonna be delish!! Thanks girl, you nailed it!!
You are too sweet! I am really glad these turned out so well for you, Becca! xTieghan
I made this today with my 7-year-old niece and it’s almost gone. Super easy and delicious! We will be making it again quite soon.
Thank you so much Sara! xTieghan
quick question , does it have to be a spring form pan ?
Hi Diana,
You can use another pan that you have, even a cake pan will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this with frozen berries?
Hi Shreya,
Yes frozen blueberries are fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan