Martha’s Blueberry Buckle

This is what we had for breakfast this morning. I make this at least once every summer…I feel extravagant making it a lot since it takes five cups of blueberries! It’s not too sweet, and allows the taste of the berries to really shine…yum!


1 ten-inch round cake or 2 six-inch round cakes

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan (I used white whole-wheat, with no ill effects)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 5 cups wild or cultivated blueberries
  • Streusel Topping (below)


  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  4. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  5. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

Streusel Topping:


Makes enough for 1 ten-inch cake or 2 six-inch cakes

  • 1 cup all-purpose flour (again, I used white whole wheat)
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature ( I actually have better luck with this if it’s COLD — straight out of the fridge)


  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

3 Responses to “Martha’s Blueberry Buckle”

  1. Scotty and Lisa

    I think you should leave some blueberries frozen and make that for us when we come visit- I’m not afraid to ask. 🙂 Blueberries are one thing I can’t get here and that makes me sad- I love them! I love the recipes- keep them coming!


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