Old‑Fashioned Blueberry Buckle – Streusel‑Topped Coffee Cake

Growing up, August meant two things: purple‑stained fingertips and Grandma’s blueberry buckle cooling on the porch rail. She called it “buckle” because the tender cake sinks and buckles slightly under the weight of juicy berries and buttery streusel. One bite of that crumbly top and fluffy, blueberry‑dotted crumb instantly transports me back to sun‑drenched berry‑picking mornings.

Today, we’re reviving that Old‑Fashioned Blueberry Buckle—but we’re baking it in a trusty cast‑iron skillet for an even crispier edge and rustic presentation. With pantry staples, a hint of cinnamon and ginger, and three cups of fresh berries, this buckle doubles as breakfast or dessert. Finish it with a dollop of whipped cream or simply a cup of hot coffee—either way, plates magically clear.

If you’re a blueberry devotee, be sure to try my Blueberry Banana Bread in a Griswold Skillet for another skillet treat, or impress summer guests with a show‑stopping Blueberry Upside‑Down Cake.

Ready to let those berries shine? Grab a mixing bowl, and let’s buckle up!

Ingredients

For the Streusel Topping

½ cup sugar
⅓ cup all‑purpose flour
½ tsp ground cinnamon
4 Tbsp cold unsalted butter, cubed
½ cup chopped pecans or walnuts (optional)

For the Cake

2 cups all‑purpose flour
1 ¼ tsp baking powder
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground ginger
4 Tbsp unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup buttermilk (or whole milk + 1 tsp lemon juice)
3 cups fresh blueberries, rinsed and dried

Berry Tip: If using frozen blueberries, do not thaw—toss in 1 tsp flour before folding to prevent purple streaks.

Step‑by‑Step Instructions

1. Prep & Preheat

Preheat oven to 375 °F. Grease a 9‑inch cast‑iron skillet or 9‑inch cake pan.

2. Make the Streusel

In a small bowl, mix sugar, flour, cinnamon, and nuts (if using).
Cut in cold butter with fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate while you mix the batter.

3. Whisk Dry Ingredients

In medium bowl, whisk flour, baking powder, salt, cinnamon, and ginger.

4. Cream Butter & Sugar

In large bowl, beat softened butter and sugar until light and fluffy, 2 minutes.
Beat in egg and vanilla until combined.

5. Build the Batter

Add half of dry ingredients to butter mixture; mix on low just until incorporated.
Pour in buttermilk; mix.
Add remaining dry ingredients; mix until just combined (do not overmix).
Gently fold in blueberries with rubber spatula.

6. Assemble & Bake

Spread batter evenly in prepared skillet.
Sprinkle streusel evenly over top.
Bake 40–45 minutes, or until a toothpick inserted in center comes out mostly clean and streusel is golden.
Cool 15 minutes before slicing—the cake sets as it rests.

Serving Suggestions

Dust with powdered sugar and serve warm.
Add a scoop of vanilla ice cream for dessert.
Pair with scrambled eggs and bacon for a brunch spread.

Variations & Tips

Lemon Zest Boost: Add zest of one lemon to batter for bright flavor.
Oat Streusel: Swap 2 Tbsp flour for rolled oats for extra crunch.
Gluten‑Free: Use 1:1 gluten‑free baking flour; add 1 Tbsp sour cream for extra moisture.
Nut‑Free: Omit nuts and sprinkle coarse sugar on top for sparkle.

Fun Fruit Question 💙

Are you Team Blueberry Buckle, Team Cobbler, or Team Crisp? Tell me your favorite summer berry dessert in the comments!

FAQ

Q1: Can I bake this buckle ahead?
Yes—cool completely, cover, and store at room temp up to 24 hours. Warm slices at 300 °F for 8 minutes to refresh.

Q2: What if I don’t have buttermilk?
Stir ½ cup milk with 1 tsp lemon juice or vinegar; let sit 5 minutes—instant buttermilk!

Q3: How do I store leftovers?
Wrap tightly and refrigerate up to 4 days or freeze individual slices for 2 months.