Blueberry Buckle
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup granulated sugar
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon Himalayan pink salt
  • 2 teaspoons dried orange peel
  • ½ cup buttermilk
  • 1 pint blueberries, rinsed and picked over, stems removed
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish or 9-inch pie plate and set aside.
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
  2. Beat in the egg, mixing until fully incorporated.
  3. In a large bowl, whisk together the flour, baking powder, salt, and orange peel.
  4. Add the dry ingredients and buttermilk to the mixture in the stand mixer, alternating 3 times, starting with dry and ending with the buttermilk.
  5. Remove bowl from mixer and fold in the blueberries.
  6. Spread into the prepared dish and set aside.
  1. In a large mixing bowl, combine the sugar, flour, cinnamon, and ginger.
  2. Cut in the butter with a pastry blender, mixing until you have pea-sized crumbs.
  3. Sprinkle over the cake.
  4. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cooling before serving will make it easier to cut and serve.
Recipe by Poet in the Pantry at