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Blueberry Buckle

adapted from Blue Eyed Yonder
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast/Brunch
Servings 12



  • 3/4 cup granulated sugar
  • 1/4 cup 4 Tablespoons unsalted butter, softened
  • 1 large egg room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon Himalayan pink salt
  • 2 teaspoons dried orange peel
  • 1/2 cup buttermilk
  • 1 pint blueberries rinsed and picked over, stems removed


  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup 4 Tablespoons unsalted butter, softened


  • Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish or 9-inch pie plate and set aside.


  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
  • Beat in the egg, mixing until fully incorporated.
  • In a large bowl, whisk together the flour, baking powder, salt, and orange peel.
  • Add the dry ingredients and buttermilk to the mixture in the stand mixer, alternating 3 times, starting with dry and ending with the buttermilk.
  • Remove bowl from mixer and fold in the blueberries.
  • Spread into the prepared dish and set aside.


  • In a large mixing bowl, combine the sugar, flour, cinnamon, and ginger.
  • Cut in the butter with a pastry blender, mixing until you have pea-sized crumbs.
  • Sprinkle over the cake.
  • Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cooling before serving will make it easier to cut and serve.