Old-Fashioned Blueberry Buckle (Coffee Cake)

“A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.”
1 9-inch cake

Ingredients Nutrition


  1. Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
  2. Make Topping:
  3. Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
  4. Make Batter:
  5. Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
  6. Pour the batter into prepared pan; sprinkle evenly with the topping.
  7. Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
  8. Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
  9. Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.

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