Pioneer Woman Blueberry Buckle

Pioneer Woman blueberry buckle takes 55 minutes and fresh blueberries, lemon zest and a buttery cinnamon streusel to make a tender, fruity breakfast cake. Try this easy blueberry coffee cake for brunch, Mother's Day or Easter, since it's a simple one-pan bake that works for dessert too.

Fold in only 2 cups of the blueberries and scatter the last cup over the top, so the berries stay in distinct jammy pockets. Stir them into all the batter and the cake turns purple and heavy.

Melting the butter for the streusel gives you big, chunky crumbs that stay crisp on top of the cake instead of sinking into it. Lemon zest in the batter also keeps the berries tasting bright, so the cake is never just sweet.

Pioneer Woman Blueberry Buckle

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

475

kcal

A soft, buttery cake loaded with juicy blueberries sits under a thick layer of cinnamon streusel. While it bakes, the berries burst into pockets of jam and the topping turns golden and crunchy.

Ingredients

• 1/2 c. unsalted butter, melted
  

• 1/3 c. firmly packed light brown sugar
  

• 1/4 c. granulated sugar
  

• 1 tsp. ground cinnamon or cardamom
  

• 1 1/4 c. all-purpose flour
  

• Pinch of salt
  

• 2 1/4 c. all-purpose flour
  

• 2 tsp. baking powder
  

• 1/2 tsp. kosher salt
  

• 3/4 c. granulated sugar
  

• 6 tbsp. unsalted butter, softened
  

• 2 large eggs
  

• 1/2 c. whole milk
  

• 2 tsp. lemon zest
  

• 2 tsp. vanilla extract
  

• 3 c. fresh blueberries, divided
  

• Nonstick cooking spray
  

Directions

• Preheat the oven: Preheat the oven to 375°F. Then grab a 9-by-9-inch baking dish and spray it with nonstick cooking spray.
• Mix the streusel: Stir 1/2 cup melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and 1 teaspoon cinnamon or cardamom together in a medium bowl. Add 1 1/4 cups flour and a pinch of salt, then stir until combined and set it aside while you make the cake.
• Whisk the dry ingredients: Stir 2 1/4 cups flour, 2 teaspoons baking powder and 1/2 teaspoon kosher salt together in a medium bowl. Set it next to your mixer so it's ready to go in.
• Cream the butter and sugar: Beat 6 tablespoons softened butter with 3/4 cup granulated sugar at medium speed until creamy, using a handheld mixer or a stand mixer. Then add the 2 eggs one at a time, beating until just combined after each.
• Add the flour and milk: Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup whole milk, and beat until just combined after each addition. Stir in 2 teaspoons lemon zest and 2 teaspoons vanilla extract.
• Fold in the berries: Gently fold 2 cups of the blueberries into the batter. Spread it evenly in the prepared pan, then sprinkle the remaining 1 cup of blueberries over the top.
• Add the streusel: Crumble the streusel with your fingers and sprinkle it evenly over the berries and batter. Cover it all the way to the edges so every slice gets some crunch.
• Bake the buckle: Bake for 40 to 45 minutes, until a toothpick comes out clean. Then let it cool for 20 minutes before slicing, so the crumb sets and the pieces hold together.

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Fresh berries work best here, because frozen ones release extra moisture even when thawed and patted dry. That can change the bake time and keep the cake from rising as well.

How do I store leftover blueberry buckle?

Keep it at room temperature in an airtight container, or wrap it well in plastic wrap. It stays tender for up to three days.

Can I swap the cinnamon for another spice?

Cardamom is a great swap, since its citrusy notes go well with the blueberries and lemon zest. You can also use half a teaspoon of each for a blend of both.

Can I use a different fruit in this buckle?

Use the same amount of blackberries, strawberries, or diced peaches, plums or nectarines. A mix of fruits works too, as long as the pieces are about the size of a blueberry.

Why did my streusel turn out flat instead of crumbly?

The most common mistake is pressing the streusel together instead of crumbling it by hand. Keep the pieces loose and uneven, so they bake up crisp instead of melting into a sheet.