Betty Crocker Blueberry Buckle

This simple blueberry buckle coffee cake brings back memories of Sunday mornings with its warm cinnamon aroma filling the kitchen. The delicate balance of sweet cake, juicy berries, and crunchy streusel topping makes this classic recipe worth revisiting time and again.

I discovered this gem in my grandmother's recipe box, tucked between yellowing newspaper clippings. What began as a nostalgic baking project has become my signature contribution to family brunches and neighborhood potlucks.

• Sugar: Delivers the perfect sweetness while helping create that golden brown exterior
• Shortening: Ensures a tender crumb that stays moist for days
• Fresh egg: Provides structure and richness to the cake
• Milk: Adds moisture and creates a velvety texture
• All purpose flour: Works best here for its moderate protein content
• Baking powder: Gives the perfect rise without being overly fluffy
• Salt: Enhances all the flavors and balances the sweetness
• Blueberries: Burst with flavor when baked, try wild Maine berries when in season
• Butter: In the topping creates irresistible crumbly clusters
• Cinnamon: Brings warmth and complexity to the streusel

Step-by-Step Instructions

Prepare Your Space:

Heat your oven to exactly 375°F placing the rack in the center position. Take time to properly grease and flour your 9 inch square pan ensuring no spots are missed for easy removal later. Gather all ingredients measured and ready before starting.

Mix The Wet Ingredients:

In a large bowl cream together the sugar, shortening, and egg until light and fluffy, about 2 minutes by hand or 1 minute with an electric mixer. The mixture should look pale yellow and slightly increased in volume. Add milk and stir gently until incorporated.

Combine Dry Ingredients:

Sift the flour, baking powder, and salt together to remove any lumps and ensure even distribution of leavening. This step might seem fussy but it prevents pockets of baking powder in your finished cake.

Create The Batter:

Slowly fold the dry ingredients into your wet mixture using a gentle hand. Stir just until no dry streaks remain. Overmixing will develop gluten and create a tough cake. The batter will be thick, almost scoopable rather than pourable.

Add The Blueberries:

Gently fold in your blueberries with a rubber spatula using a cutting motion rather than stirring to prevent breaking the berries. If using frozen berries, do not thaw first to prevent color bleeding throughout the batter.

Transfer And Top:

Spread the batter evenly in your prepared pan using an offset spatula to smooth the top. The layer will seem relatively thin but will rise beautifully during baking.

Make The Streusel:

Mix sugar, flour, and cinnamon in a medium bowl, then work in the butter with your fingertips until the mixture resembles coarse crumbs with varying sizes for texture. Sprinkle generously over the entire surface of the batter.

Bake To Perfection:

Bake for 45 to 50 minutes watching carefully in the final moments. The cake is done when a toothpick inserted in the center comes out clean with perhaps a few moist crumbs but no wet batter. The top should be golden brown and slightly cracked.

The first time I served this cake I watched my husband close his eyes with each bite, savoring the perfect harmony of flavors. My daughter now requests it for her birthday instead of a traditional cake, which speaks volumes about its timeless appeal.

Storage Solutions

This buckle keeps beautifully at room temperature, covered with a kitchen towel for up to two days maintaining its moisture and flavor. For longer storage wrap individual portions in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator and warm gently in a 300°F oven for about 10 minutes to restore that fresh baked quality.

Berry Variations

While traditional with blueberries, this versatile cake works wonderfully with other berries or combinations. Try raspberries for a more tart profile, blackberries for deeper flavor, or a mixed berry medley for vibrant color and flavor complexity. Stone fruits like diced peaches or plums also work beautifully when in season adjust baking time slightly as juicier fruits may need extra minutes.

Breakfast Or Dessert

Serve warm squares directly from the pan for breakfast alongside coffee or tea. For a more elegant dessert presentation, add a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. The contrast of temperatures and textures elevates this humble cake to dinner party worthy status.

The History Behind The Buckle

The term buckle comes from how the batter rises around the fruit causing it to buckle or dimple creating an irregular surface. This recipe gained popularity in the 1950s through Betty Crocker cookbooks, becoming a staple in American households. Its enduring appeal lies in the simplicity of ingredients and preparation making it accessible to novice bakers while still impressive enough for experienced ones.

Frequently Asked Questions

→ Can I use frozen blueberries for this dish?

Yes, you can use frozen blueberries. Be sure to thaw and dry them thoroughly to prevent excess moisture from affecting the texture of the cake.

→ What can I substitute for shortening?

You can replace shortening with an equal amount of unsalted butter or coconut oil for a natural alternative.

→ Can I make this cake ahead of time?

Yes, the cake can be made a day ahead. Store it covered at room temperature or in the refrigerator for longer freshness.

→ How can I make the crumb topping extra crunchy?

Add a tablespoon of rolled oats or chopped nuts to the crumb mixture for added crunch and texture.

→ What size pan should I use?

A 9-inch square baking pan works best for this cake. Ensure it is greased and floured to prevent sticking.