Blueberry Buckle


This is the blueberry buckle I grew up on.

According to, a buckle is a cake where the batter rises above the fruit, buckling it, while it cooks. It’s a really quick and simple cake to make.

A note on fruit
If you use whole, fresh blueberries, you’ll get a nice white cake studded with gooey berries. If you use frozen berries, you’ll get a cake that’s more of a mottled purple and white. They taste just about the same.
Blueberry Buckle

3/4 cup white sugar
1/2 stick butter
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries, fresh or frozen

Preheat your oven to 375 degrees. Grease a 9-inch cake pan and set aside.

Start by softening the butter a little, then mixing it with the egg and sugar. Add in the milk, flour, baking powder, and salt. At the very end, fold in the blueberries.

Pour batter into cake pan and bake at 375 degrees for 45-50 minutes, or until the top is golden brown and a toothpick, when inserted, comes out clean.


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


  1. I made this tonight and it was fantastic! So easy to make and it turned out so nice and moist. I topped mine with some streusel mixture, I couldn’t resist! Your site is one of my all-time faves.

  2. I have a mixture of frozen Marionberries, Raspberries and Blueberries.
    I wonder if it would be possible to use that mixture for this??