#old fashioned lemon layer cake

[adanshaw]

Sybil's Old Fashioned Lemon Layer Cake - Desserts - Lemon Dessert

King cake is a beloved tradition, but Southern lemon cake is even more well-loved but less well-known. Enjoy the tangy lemon filling that is sandwiched between 6 delicate layers of light lemon cake.

[jasonburton]

Sybil's Old Fashioned Lemon Layer Cake - Desserts - Lemon Dessert

King cake is a beloved tradition, but Southern lemon cake is even more well-loved but less well-known. Enjoy the tangy lemon filling that is sandwiched between 6 delicate layers of light lemon cake.

[stewartcarsen]

Sybil's Old Fashioned Lemon Layer Cake - Desserts - Lemon Dessert

King cake is a beloved tradition, but Southern lemon cake is even more well-loved but less well-known. Enjoy the tangy lemon filling that is sandwiched between 6 delicate layers of light lemon cake.

[sarahscribblesinitalian]

Sybil's Old Fashioned Lemon Layer Cake - Desserts - Lemon Dessert

King cake is a beloved tradition, but Southern lemon cake is even more well-loved but less well-known. Enjoy the tangy lemon filling that is sandwiched between 6 delicate layers of light lemon cake.

[harrisonkenny]

Sybil's Old Fashioned Lemon Layer Cake - Desserts - Lemon Dessert

King cake is a beloved tradition, but Southern lemon cake is even more well-loved but less well-known. Enjoy the tangy lemon filling that is sandwiched between 6 delicate layers of light lemon cake.

[marcofoods]

🍁 Canadian Date Squares (Matrimonial Cake)

A beloved classic with layers of buttery oat crumble and luscious date filling—simple, wholesome, and irresistibly delicious!

🌟 Why You’ll Love This Recipe

✅ Naturally sweet (dates provide rich flavor without excess sugar) ✅ Perfect texture (crispy golden top + chewy date center) ✅ Make-ahead friendly (freezes beautifully for future cravings)

🛒 Ingredients

(Makes 16 squares in a 9x9" pan)

Date Filling

✔️ 2 cups pitted dates, chopped (about 12 oz) ✔️ ¾ cup water ✔️ 1 tbsp fresh lemon juice ✔️ ½ tsp pure vanilla extract

Oat Crumble

✔️ 1½ cups old-fashioned rolled oats ✔️ 1 cup all-purpose flour ✔️ ¾ cup packed brown sugar ✔️ ½ tsp baking soda ✔️ ¾ cup unsalted butter, melted ✔️ ¼ tsp fine salt

📋 Easy Layered Method

1️⃣ Prepare the Date Filling

In a saucepan, combine dates and water

Simmer over medium-low heat for 5-7 minutes, stirring frequently, until thickened

Remove from heat and stir in lemon juice and vanilla

Let cool slightly (it will thicken more as it cools)

2️⃣ Make the Oat Crumble

In a large bowl, whisk together oats, flour, brown sugar, baking soda, and salt

Pour melted butter over dry ingredients

Mix until crumbly and evenly moistened

3️⃣ Assemble & Bake

Preheat oven to 350°F (175°C)

Press about two-thirds of the oat mixture firmly into the bottom of a greased 9x9" baking pan

Spread date filling evenly over the base

Sprinkle remaining oat mixture over the top, pressing lightly

Bake for 25-30 minutes until golden brown

4️⃣ Cool & Serve

Let cool completely in pan on a wire rack

For clean cuts, chill for 1 hour before slicing

Cut into 16 squares

💡 Baker's Notes

🔸 Date options: Medjool dates work best, but any variety will do 🔸 Smoother filling: Blend cooked dates for a jam-like consistency 🔸 Storage: Keep airtight at room temp for 3 days or freeze for up to 3 months

🌰 Delicious Variations

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the crumble

Spiced Version: Mix 1 tsp cinnamon into the oat mixture

Chocolate Twist: Sprinkle ¼ cup chocolate chips over the date layer

Perfect Pairings: • A hot cup of black tea or coffee • A scoop of vanilla ice cream for dessert • Packed in lunchboxes for a sweet treat

(Fun Fact: In Western Canada, these are often called "Matrimonial Cake" because the layers symbolize a happy marriage of flavors!)

[iammeandmy]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[joanna-lannister]

💍 + jc

tell me everything you want!! ❤️

AAAAH THANK YOU SO MUCH JENNA AND NONNIES, YOU THREE ARE THE BEST 🥺❤️✨ Putting it under the read more because it's too long.

where they get married: in London, on the Lannister property called Casterly Rock lmao

when they get married: in August, so summer for the season, but they don't suffocate with the heavy air, there is a nice, fresh breeze the whole day that make them feel as if it was a spring day. As for the time of the day, they get married late in the morning, around 10:30am Cersei walks down the aisle and before noon, they are married.

what traditions they include: oh, they definitely include the "something borrowed, something blue" tradition. Cersei borrows one of Catelyn's rings; it's a simple, slightly thin, silver band, but it does the trick and it's the symbol of their friendship. "Something blue" is for the garter she wears, it has a baby blue lace to tie on. "Something new", Cersei's wedding dress. As for "something old", Jaime gets for Cersei an heirloom that belonged to Joanna, a golden headpiece in the shape of a lioness that matches the Lannister's coat of arms.

what their wedding cake looks like: Like this

It's a 3 layers of lemon cake with a sweet vanilla frosting, and golden sequins-style design.

….who smashes cake into whose face: Jaime smashes cake into Cersei's face 😂😭

who proposed to who first: Jaime is the one who proposes to Cersei, like he absolutely wanted to get married while Cersei was like "I don't need a piece of paper to prove my love for you", but then Jaime changed her mind.

who walks down the aisle and who waits at the altar: Cersei walks down the aisle, and Jaime waits at the altar

what their wedding dresses / suits / other look like: Cersei's wedding dress and shoes look like that: 

The bodice of the dress is heavily fashioned with beads and pearls while the skirts have several layers of lace and silk. And for the shoes, they are velvet pale pink instead of blue (I couldn't find a better picture, but think the dresses Cersei wore back in the S1 of GoT) with golden floral ornaments.

Jaime wears a traditional black suit, nothing really out of the ordinary tbh, but he has a pink tie to match with Cersei's shoes and bouquet

what their wedding colour scheme is and what sort of decor they have: The color scheme is white, and gold with a touch of pink (they wanted red instead of pink at first, but they realized it would look too much with the other colors, so they opted for a baby pink). The decor is heavily inspired by the Roaring 20s (The Great Gatsby was their main inspiration), so vases with bouquets of white and pale pink roses. They have also golden chandeliers dangling from a wooden arch with white candles. The tables have a white tablecloth, and chandeliers too, the plates are white with a golden border, and the glasses have an Art Deco design. This party I found on StyleMePretty is the closest I could find for the decor: 

They also a photobooth where everyone can take picture of themselves!

what flowers are in the bouquet: white and pale pink roses to match with the decor, the white roses are for the purity of their love and the fact it's an unending love, and the pale pink roses are for the happiness for the years to come and loyalty.

what their vows are: Cersei selects a poem from Pablo Neruda as wedding vows, and Jaime planned to do the same, but he couldn't memorize so he goes improvised lmao

if anyone’s late to the wedding: no one important, except Tyrion who slightly late but he is like 5 minutes late, but Jaime worries he won't come the whole time 😂😭

who’s in the bridal parties / groomsmen / other: Catelyn is Cersei's bridemaid! She is one the first to know about their wedding outside of the Lannister clan. And Tyrion is Jaime's groomsmen. As for other, there is the whole Lannister family who attends the wedding, and some other members of noble families present.

what their bridal party / groomsmen / other are wearing: Cat wears a pink chiffon maxi dress. As for Tyrion, he wears the same kind of suit as Jaime with a pink tie. And the others follow the dress code Jaime and Cersei left in the save-the-date.

who gives speeches at the reception: LMAO Tyrion definitely gives a speech, and he ends up telling everyone the time he found them fucking in his bed 😭 Cersei is looking at him like "I hate you, and I hope you die soon" while Jaime laughs and says it was a good memory. Cat gives a speech too, it's sweet and kind, and she wishes them the best for the future. Then comes Tywin, he is like this emoji the whole time: 😐 he still has to accept it his children are getting married, but well, he recalls a good memory with Joanna and eventually, he wishes them the same married life for the future.

who catches the bouquet: little Sansa! she is way too young to get married, but she absolutely wants to participate to this activity and everyone lets her catch the bouquet.

what their wedding photos are like: their photos are definitely both sweet and artistic. There are pictures of them taken from behind with the sun setting down, some others where they are holding each other, one where they are inside Casterly Rock and kissing. Cersei especially loves the ones in black and white. But also, there are pictures that are slice of life, when they are dancing or talking for example.

what sort of food they have at the reception: Okay, as appetizers, they have cherry tomatoes bruschetta and grilled shrimps with roasted pepper soup. Then, they have salmon Meunière with roasted potatoes and asparagus with almonds, and for those who don't eat fish, honey-balsamic chicken. And as desserts, the wedding cake, plus some macarons because Cersei loves French things 😂 They have also lot of champagne and lemonade.

who cries first during the ceremony: DEADASS JAIME! Cersei can hold back her tears, but Jaime, when he sees her walking down the aisle, starts tearing up. He isn't sobbing, but like, yeah, he is tearing up.

how wild their reception gets: not that wild to be honest, or at least they wait until Tywin goes to sleep, but Tyrion is the first one getting drunk and he ends up passing out in Jaime's bedroom lol. Everyone agrees to say that Cersei is the best dancer, which is true, she has years of ballet behind her after all. They have also fireworks to celebrate their special day, and a champagne tower. The party is roaring until 2-3am? And then slowly, people start disappearing and by 4-5am, there is only Jaime and Cersei left on the dancefloor. They are exhausted 😭

what their rings are like: Jaime has a simple golden wedding band, but there is their birthdate engraved inside. Cersei's engagement golden ring was huge, with an emerald as the center stone and diamonds so to pair it with it, she chooses something more "delicate". A simple, thin golden band with diamonds. 

what sort of favours they have: for the adults, they have mini champagne bottles, and for the children they have that little drawing with pencils that is just so cute, it makes Sansa so happy to be able to draw them 🥺

where they go for their honeymoon: In Florence, Italy.

something memorable that happens during the party / ceremony: Cersei is pregnant when they get married, no one knows except them, and Jaime WORRIES the whole time about her. He is like "are you sure you don't need rest?" and Cersei is like rolling her eyes everytime and telling him she is fine. They love the fireworks moment too, because people are too busy looking at it and it allows them a moment of peace, and they love when they are the last ones left on the dancefloor. They are slowly dancing, in their bubble, and they are just happy of their day.

who officiates the ceremony: an Archbishop

what song their first dance is to: Chasing Cars by Snow Patrol 

who gives who away as they walk down the aisle: well, Tywin gives Cersei away

[sweethoneyrose83]

Hazbin Hotel Themed Menu Part 1 

Appetizers:

1. Pandemonium Platter- A sharing platter featuring a variety of devilishly delicious appetizers like fiery jalapeno poppers, crispy demon wings, and sinfully savory deviled eggs.

2. Lucifer's Bites- Spicy buffalo chicken bites served with a side of blue cheese dressing and hellfire hot sauce.

3. Angel Dust's Shrimp Cocktail- Succulent shrimp served with a zesty cocktail sauce and a sprinkle of glitter for that extra touch of Angel Dust flair.

Main Courses: 

1. Hell's Kitchen Burger- A juicy beef patty topped with smoked gouda cheese, caramelized onions, and chipotle aioli, served with a side of crispy demon fries.

2. Charlie's Heavenly Pasta- A comforting bowl of angel hair pasta tossed in a creamy garlic parmesan sauce with roasted tomatoes and fresh basil.

3. Alastor's Smoked BBQ Ribs - Tender pork ribs slow-cooked to perfection and glazed with a smoky BBQ sauce, served with coleslaw and cornbread.

Desserts:

1. Nifty's Sinful Chocolate Cake- Decadent chocolate cake layered with rich chocolate ganache and topped with whipped cream and edible gold flakes.

2. Vaggie's Tart Lemon Tart- Tangy lemon curd nestled in a buttery tart shell, topped with a dollop of whipped cream and a twist of lemon zest.

3. Husker's Cinnamon Apple Pie- Warm apple pie with a hint of cinnamon, served with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Drinks:

1. The Overlord's Old Fashioned - A classic cocktail made with bourbon, bitters, and a sugar cube, garnished with an orange twist and a Luxuria cherry.

2.  The Radio Demon's Dark and Stormy- A refreshing blend of dark rum, ginger beer, and lime juice served over ice with a lime wedge.

3. The Happy Hotel Mocktail- A non-alcoholic blend of pineapple juice, coconut cream, and a splash of grenadine, garnished with a cherry and a miniature umbrella.

[tameblog]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[ramestoryworld]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[alexha2210]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[angusstory]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[tumibaba]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[romaleen]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link

[monaleen101]

By: Shelly Posted: Jun 23, 2025 This easy blueberry buckle recipe is moist, buttery, and completely loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries. It’s one of my favorite summer desserts! A buckle is a type of crumb cake, similar to a coffee cake, that will have you buckling at the knees! If you love this blueberry buckle, try my blueberry muffins, too. And be sure to try my strawberry buckle next. This old-fashioned blueberry buckle recipe is packed full of bright, juicy summer blueberries baked into a moist, tender cake beneath a buttery cinnamon streusel topping. In our house, it doubles as breakfast and dessert! We’ll serve our slices warm and topped with ice cream after dinner, or dolloped with lemon curd or yogurt at brunch. What Makes This Homemade Blueberry Buckle So Special Soft, tender cake. This blueberry buckle is a lot like an ultra-tender blueberry crumb cake, brimming with fresh berries. The cinnamon streusel topping adds the perfect amount of buttery crunch. Quick and simple to make. You can make this recipe with or without a mixer, and the steps are super easy. Perfect for summer. A blueberry buckle is one of my all-time favorite summer berry desserts. It’s the best way to use up fresh blueberries. Plus, there’s the option to make it with frozen blueberries out of season. Versatile. Whether I bake it for the 4th of July, a backyard BBQ, or a picnic, everyone goes for seconds! It’s great for breakfast, brunch, or dessert. Ingredients You’ll Need The ingredients for a blueberry buckle are simple and easy to find (if they aren’t in the pantry already). I’ve included my notes and tips below. You’ll find the printable ingredients list and recipe details in the recipe card after the post. For the Crumb Topping Sugar – I use granulated sugar, or you can use brown sugar for a more caramelized flavor. Cinnamon – Feel free to swap ground cinnamon for another warm spice, like nutmeg, ginger, or pumpkin pie spice. I also include salt in my recipe. Flour – All-purpose flour works best here. Butter – Salted or unsalted butter, melted in the microwave. For the Cake Dry Ingredients – This is your flour, sugar, baking powder for leavening, and salt. Again, I recommend all-purpose flour for the cake. It yields the most consistent results. Butter – This time at room temperature. If you forget to take the butter out of the fridge ahead of time, an easy way to soften butter quickly is to pour boiling water into a glass or ceramic bowl. After a few minutes, empty the water and place the bowl over the cold butter. It’ll warm up and soften in about 10-15 minutes. Egg and Vanilla – The egg can also be at room temperature. Milk – You can use whole milk, 2% milk, or any kind you’d like. Even buttermilk (or a homemade substitute) would add a nice layer of tanginess like it does in my strawberry buttermilk muffins. Blueberries – I use fresh blueberries whenever possible, but frozen will work, too (see below).  Can I Use Frozen Blueberries? Yes! If you don’t have access to fresh blueberries for this recipe, you can use frozen blueberries instead. Make sure to thaw the blueberries fully and pat them dry before mixing them into the batter. How to Make a Blueberry Buckle (Step-By-Step) This blueberry buckle is very beginner-friendly, with just a few steps involved to prepare the topping and cake. Follow along below. Scroll to the recipe card for the printable recipe. Combine the ingredients. Mix and set aside. Prepare the crumb topping. Start by stirring together the sugar, cinnamon, salt, and flour with melted butter to make the topping. Prepare the cake batter. Fold in the blueberries. Make the cake batter. In a new bowl, whisk together the flour, baking powder, and salt. Meanwhile, cream the butter with sugar, egg, and vanilla in another bowl. Slowly add the dry mixture to the wet ingredients, alternating with milk until it’s just combined. Add the blueberries. Next, gently fold in the blueberries. Spread the batter into a greased 9×9-inch baking pan. Fill the pan. Add the topping and bake! Add the topping. Break up the crumble topping using your fingers and sprinkle it on top of the cake batter. Bake. Bake your blueberry buckle at 375ºF for 40-45 minutes until it’s set in the center and golden on top. Serve warm, or wait until the buckle cools to room temperature. Baking Tips and Variations Toss fresh blueberries in flour. It’s extra insurance to prevent a soggy buckle, and it also helps to keep the berries from sinking to the bottom of the cake. Bake in a skillet. For some rustic flair, bake your blueberry buckle in an oven-proof, cast-iron skillet. Easy add-ins. Brighten the flavors by stirring in fresh lemon zest or use a mix of blueberries, strawberries, raspberries, and blackberries. Frequently Asked Questions What’s the difference between a buckle, a cobbler, and a crisp? They’re all similarly fruity desserts, but with key differences. A buckle is similar to a coffee cake, while a cobbler has a blueberry filling baked underneath a layer of crispy batter. Likewise, a crisp is blueberry filling with a crunchy oat topping. Why is it called a buckle? The name comes from how the dessert bakes: A buckle rises in the oven while it bakes, and then “buckles” or sinks underneath the weight of the crumble topping. How to Store a Blueberry Buckle Keep it airtight. Store the baked and cooled blueberry buckle in an airtight container, either at room temperature for up to 3 days or in the fridge. Warm it up. If you’d like to enjoy leftover slices warm, simply pop them into the microwave for a few seconds before serving. Freeze. Alternatively, you can freeze this cake for up to 2 months. Thaw the buckle in the fridge or at room temperature when you’re ready to serve. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries! Crumb Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/4 cup butter, melted Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 cup butter, room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh blueberries *see note Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter. Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary. With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix. Stir in the blueberries and spread the batter into the prepared pan. Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles. Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center. Serve warm or at room temperature. Notes You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter. Want To Save This Recipe?Find more recipes like this: Dessert Holidays & Occasions Source link