Blueberry Buckle

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Blueberry Buckle- is a delicious cake bursting with blueberries. It’s perfect for parties and family gatherings!

Blueberry Buckle

It’s no secret that blueberries are one of my favorite fruits to bake with!  Nothing beats biting into a warm muffin or cake filled with these yummy berries!  Every summer my husband, kids, and I head over to my grandmas house where she has at least 100 blueberry trees.  We pick enough blueberries to freeze to last throughout the whole winter and this is one of our favorite recipes to make with blueberries. 

Can I use frozen blueberries?

Yes! You can use fresh blueberries or frozen for this recipe and it will taste the same!  If using frozen berries, your batter will be thick when adding it to the pan.  Make sure to fold your berries in the batter carefully as it will turn the batter blue/purple if you mix it too much.

How to make Blueberry Buckle

  1. Combine sugar and shortening. Add milk, egg, flour, baking powder and salt. 
  2. Fold in the blueberries.
  3. Carefully press mixture in a 9 x 13 inch pan. 
  4. Combine the topping ingredients of sugar, flour, cinnamon and butter until crumbly. I like to place my ingredients in a blender and pulse until crumbly. 
  5. Sprinkle the mixture on top of the cake. 
  6. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Blueberry Buckle

Author Katie
Course Dessert
Delicious cake filled with blueberries and topped with a cinnamon sugar streusel.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12



  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups flour
  • 2 tsp . baking powder
  • 1/2 tsp salt
  • 2 cups blueberries


  • 1/2 cup sugar
  • 1/3 cup flour
  • 2 tsp . cinnamon
  • 1/4 cup butter , cold


  • Combine the sugar, shortening, egg, milk, flour, baking powder and salt.
  • Fold in the blueberries.
  • Pour the mixture in a greased 9 x 13 inch pan.
  • Combine the topping ingredients of sugar, flour, cinnamon and butter until crumbly. I like to place it in a blender and pulse it a few times.
  • Sprinkle the topping mixture on top of the cake.
  • Bake at 350 degrees for 30-35 minutes or util a toothpick inserted comes out clean.


*If you use frozen berries your cake mixture will get quite cold and form into a large "ball" when transferring to a pan. Just use a spatula or your hand to push the cake mixture to fill the pan.
*We also found that the cake mixture fits into an 8 in. x 11 in. pan just fine as well. Makes the cake pieces thicker. Just adjust baking time if needed.
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  1. Great recipe! I made this tonight for a family gathering & it was a huge success! There were only 8 people and the entire pan is gone plus they asked me to bake another pan when they saw I had extra blueberries so there’s another pan of this delicious cake in my oven right now! I bake for my family all the time and have never seen them devour something that fast and ask for more! I will definitely be making this many more times. Thanks so much!

  2. This looks great, but mornings are really hard for me. Could you make this like the night before and put in the oven in the morning?

  3. I have some lemons I want to use with this (lemon blueberry flavor combo) so should I just add less milk (e.g. 1/4 cup milk but also 1/4 lemon juice)? Also I don’t have shortening, is some amount of butter an acceptable substitute?

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