This award-winning coffee cake recipe is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.
You could say I never got my thrill on blueberry hill. Unless it was baked in a decadent blueberry muffin or my favorite blueberry quick bread.
I’m okay with admitting that fresh blueberries have never been a favorite of mine. They were always the loose marbles of the fruit salad that I would pick around in favor of fresh strawberries, chunks of cantaloupe and definitely give me all of the pineapple.
Times have changed.
The nutritional values that blueberries possess were drilled into my head back when my job was designing health food magazines. Every issue had an article or blurb about their merits as a driving force in lowering blood cancer, fighting off the elements due to their antioxidant powers and strengthening bones to keep osteoporosis at bay.
Now, I can call myself a lover of the fresh, sweet, juicy blueberry. But I’ll forever be a fan of a good dessert (or breakfast?) treat with blueberries baked right in.
I was recently sent a copy of Annie Falk’s Hamptons Entertaining: Creating Occasions to Remember cookbook. The cookbook, co-authored by celebrity chef Eric Ripert, centers around themed parties like Dinner on the Dunes and A Soltice Soiree, sharing menus and recipes from some of the Hampton’s elite residents and their guests. Each page makes me want to move to the seaside and live the life, planning ladies lunches by the pool and evening get togethers at the dock. If only I had a trust fund to make it happen, you’d all be invited.
Until then, I’m living vicariously in my own kitchen while leafing through the pages as if it’s an issue of US magazine, to see the behind-the-scenes-ivy-covered-walled-estates and dreaming of what to make next.
While there are plenty of recipes in the cookbook that one would think more typically represent the Hamptons lifestyle (oh my, how chic!) like Cucumber Cups with Crab Meat and Green Gazpacho Soup with Homemade Croutons, I was looking for a seasonal recipe to make now, and a humble Blueberry Buckle caught my eye.
About the Recipe
The headnotes to this recipe state that it was created by Kathleen King of Southhampton’s Tates Bake Shop for the Peconic Land Trust fundraiser, an organization in sync with the non-profit The Peconic Baykeeper that author Annie Falk is donating her author proceeds for Hamptons Entertaining to. The recipe won first place for the best blueberry dessert at a competition in the state of Maine, so I was hedging my bets it would be good.
It is. More than good. It is DIVINE!
One obvious reason: it is PACKED with blueberries. 2 1/2 cups worth. Because my farmers market has yet to start (living in the mountains makes for a short growing window) I buy my blueberries at Costco because they are extra big, extra juicy and powered the packed blueberry effect.
I followed the recipe without many changes but did make a few adjustments. I love a thick, tall cake so I baked my cake in an 8 X 8 inch pan rather than her suggested 9 X 9. I didn’t have to alter the baking time but as because all ovens bake differently, you’ll want to take note to test for doneness at 45-50 minutes for either pan.
Instead of dark brown sugar I opted for light and used non-fat milk rather than whole. I didn’t notice a difference at all.
My biggest change to the original recipe is it called for a sour cream drizzle consisting of 1 cup sour cream, 2 tablespoons honey and 1/4 teaspoon vanilla extract. I imagine this was intended to serve right away as a plated dessert. Because I wasn’t serving this buckle warm and wanted a more portable bite, I needed a drizzle that would harden a bit as it dried. To do so, I made a powdered sugar, lemon juice glaze with just a bit of vanilla greek yogurt mixed in and drizzled away. I love lemon and blueberries together. So fresh.
And with that, a seasonal, fresh breakfast—or dessert—is served.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
- For the cake
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-pupose flour
- 2½ cups fresh blueberries
- For the topping
- 1 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon grond cinnamon
- ½ cup (1 stick) unsalted butter, cut into pieces at room temperature
- For the glaze
- 1 cup powdered sugar
- Zest of 1 lemon
- Juice of ½ lemon, add more if needed
- 2 tablespoons honey or vanilla flavored greek yogurt (optional)
- ¼ teaspoon vanilla
- Preheat the oven to 375 degrees F. Lightly butter an 8 or 9-inch square baking pan.
- In a large bowl, cream together the butter and sugar. Add the egg, milk, baking powder, and salt. Use a hand mixer to mix well. Mix in half of the flour, then incorporate the remaining half. Fold in the blueberries. Pour the batter into the prepared pan and set it aside.
- Make the topping. Combine the brown sugar, flour, cinnamon, and butter in a medium-sized bowl. Mix with a pastry cutter or your fingers until combined and crumbly. Sprinkle the topping evenly over the cake batter. Bake the buckle for 45-50 minute, or until a cake tester or toothpick comes out clean. Cool completely.
- Make the lemon glaze. While the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla. Whisk in the greek yogurt if using, or add more lemon juice to desired consistency.
- Cut the buckle into squares and drizzle with the lemon glaze.
Eat Seasonal in June
Each month, Becky of The Vintage Mixer challenges a group of bloggers to create their own seasonal recipes. Are you a blogger who would like to be part of the crew? Let us know, we’d love to have you share your favorite #eatseasonal recipes with us!
Blueberry Mint Gin Cocktail by Vintage Mixer
Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen
Breakfast Strawberry Shortcakes by Completely Delicious
Strawberry and Mango Kale Salad by Project Domestication
Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites
Blueberry Greek Yogurt Waffles by The Lemon Bowl
Rhubarb Crumb Bars by Bless This Mess
Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain
Mini Lavender Pavlovas with Summer Berries by Cafe Johnsonia
Super Summer Detox Salad by Well Plated
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante
Cumin Orange Shrimp-Stuffed Cucumber Boats by Cookin’ Canuck
What’s your favorite seasonal eats for June? I’d love to know! Tag your favorites on Instagram or Twitter with the hashtag #eastseasonal and leave a comment below!
Thanks for stopping by and head to the farmers market and make something good.
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This sounds fab! I totally want a huge piece for breakfast!
I haven’t made a buckle in ages and I just love the heck out of them! This recipe sounds great!
Oh man does this look good. I am a huge lover of fresh blueberries. So much so that it’s hard to for me to bake with them because I’ve usually eaten them all during the drive home from the grocery store. I’m going to have to stash a few away to make this buckle! XO
You picked around the blueberries? They’re the best part of fruit salads 😉 I love these crumb bars. I’m such a sucker for new cookbooks, I think I’m in dangerous need of a new shelf to hold all of them lol. My favorite thing to make in the summers is definitely fresh fruit desserts – I make this one citrus torte and then pile it high with fresh fruit and a honey glaze, it’s super yummy, but crumb bars, crisps and cobblers come in a close second 🙂
I can’t even control myself around blueberry buckle let alone one with a lemon glaze! And I agree…more blueberries the better!
And I just emailed about joined the #eatseasonal crew! It sounds right up my alley!
I could die for cake like this! This is awesome.
Buckles are one of my favorite things, and yet I’ve never made one myself. But just looking at those plump blueberries and mouthwatering streusel I’m thinking that needs to change STAT!
I could eat blueberries by the handful and am so happy that they’re starting to pop up in the markets. This buckle looks like the perfect summertime dessert!
I, too, am not a huge fan of fresh blueberries – unless they’re wild ’cause to me they’re the sweetest. What a great variation of good old Blueberry Buckle – I love the idea of the lemon glaze and lots and lots of blueberries!! ; o )
This recipe is awesome. I already love blueberries, and I love that there are so many! A lot of recipes don’t ever have that much. I might try a little of both glazes, they both sound good. Hm. Decisions decisions.
I’m a big fan of anything with buckle in the title! I made a peach buckle last year that I could easily eat the whole pan of. Any excuse to have cake for breakfast 😉 And that cookbook sounds so fun!!
I’m a blueberry fiend so this buckle has my name all over it. Must make immediately!
Definitely thinking this could be dessert one night, breakfast the next. Aren’t those the best desserts? 🙂
My jaw is seriously on the floor looking at this beautiful berry-filled buckle. I want this for breakfast, lunch, dinner AND dessert!
I think I’m going to be dreaming about this buckle for weeks. Wow!
Oh… I know…. blueberry season isn’t quite here yet either.. I’ve another month to go yet, but that hasn’t stopped me from buying em’ up from California farmers! I think I’ve been dreaming about this buckle lately! The lemon glaze was a fabulous change.. I agree! Thank you for this, Heidi and all the other delicious recipes you’ve included here! So much to choose from! 😀
That glaze just took this recipe over the top!!! It looks perfect Heidi! I’m so impressed with your Buckle.
I’ll take blueberries any which way. I love to munch on a handful! This is gorgeous!! xo
So I admit, I adore blueberries! And I adore buckles – totally my speed when it comes to sweets. This buckle is definitely a must try, most especially with that glaze!
I had a handful of blueberries in my hand yesterday. But now I want to stuff my face in that buckle. YUM! And that book makes me think I should start watching “Revenge” again. Gotta love the Hamptons! 🙂
O M G, this looks wonderful and I have a whole lot of blueberries to work with. I love that you did a glaze instead of a sauce on top. Definitely Delicious. I’ll be making this soon!
I made this recipe very soon after seeing it in my inbox. Wow! REALLY REALLY YUMMY. My son had a friend sleep over so I made it the night before so it could go in the oven as soon as we got up [I looked forwarding to the wonderful smells as it baked.] Both boys came back for 2nds. Will put this in my permanent recipe collection! 2 thumbs up!!!
Hi Alison, so glad you liked it and the kids too. Hope it becomes a family fave.
Hi I am gonna make this today do you have to add the honey or yogurt to make the glaze?
Made this yesterday and we all loved it! Thanks.
Is there any reason frozen blueberries wouldn’t work for this recipe? I still have some in the freezer that I picked last summer and would like to use them up.
I just made this for breakfast and it is AMAZING! So moist and delicious. I didn’t have whole milk so I used buttermilk instead. I also baked it in an 8×8 pan. Mine needed to cook for about 55-60 minutes. My husband isn’t a huge fan of blueberries but the topping completely won him over. This is definitely and keeper! Thank you for sharing!
i made this yesterday – absolutely delicious – moist and VERY ‘blueberry-y’
had to use evaporated milk but don’t think it hurt a thing!
Hello!
I was really glad to see this recipe because when I saw the picture I realized it is very similar to one we have here in Brazil, which is called “cuque de uva” or “cuca de uva”, depending on the region. Instead of using blueberries, we use ives grapes, they also make the cake taste really delicious! We just don’t make the glaze, but the rest is almost the same! And now I am curious to try it with blueberries!
Thank you!
are you sure your suppose to bake the topping with the cake my topping just melts doesnt look anything like the picture and i follow the recipe to the T
Made this today and it immediately got rave reviews from my husband! I love all of the blueberries and the crumble is some of the best I’ve made. The lemon glaze is just icing on the cake (no pun intended). Thanks for the recipe!
I made this tonight for our Sunday dinner dessert and it was absolutely delicious. I made it lactose free by substituting Earth Balance for the butter and almond milk for the milk and it turned out wonderfully. The batter was very thick, which made it impossible to pour into the baking pan, but I scooped it out of the bowl and mashed it into the pan fairly evenly, and it all came out great in the end. Thanks for a wonderful recipe!
That’s great news Vivian! I’m so glad you made it your own!
I made the buckle tonight and I used the 8×8 pan and cooked it for 50 minutes. The center was not quite done so would recommend using a little bit larger pan or cook it 55-60 minutes or until toothpick comes out clean. It was absolutely delicious. A recipe for my collection.
This recipe is delicious. I baked it in a glass pan and baked it for 60 minutes. The lemon complements the cake perfectly.
I’m so glad you enjoyed it Vivian!
This looks amazing! How would you adjust it for elevation in Denver?
Could you prepare this the night before and then put it in the oven the next morning?
Can this be frozen or would it get soggy?
can this be frozen or would it go soggy?
I think it would be fine for the freezer.
Absolutely delicious! One of my favorite desserts that I’ve ever baked! Yummmm!!!
Heidi – I recently found your site and I must tell you that I am ENAMORED!
I want to try every darn recipe!
Thanks so much and so glad I found you!
I had a lot of blueberries in my fridge and needed to use them up. I made this as an afternoon snack and it turned out delicious!!
So glad you enjoyed Thomas.
This was very good and brought back memories. Nice crumb, not too sweet, light and moist, this was a lovely and easy dessert. It would be great with other fruit, such as peaches or apples 🙂
Oh Alma! I hadn’t even thought of using peaches!! Great idea.
Would it be safe to double the recipe for a 9×13 pan or will it overflow? Do you have 9×13 measurements? Thank you!
Hi Trisha, I’m pretty sure it would overflow after it bakes, so you could use two pans if needed.