The Best Blueberry Buckle Cake Recipe (2024)

FAQs

What is the secret to baking with frozen blueberries? ›

Coating berries with flour helps them suspend in the batter and prevents them from all sinking to the bottom. Taking this step also keeps the berries from turning your batter blue.

Making it is easy (and fun!): Fold fresh, in-season blueberries into a thick vanilla batter, then top with even more blueberries and a buttery streusel. After baking, drizzle on a creamy lemon glaze, which adds brightness to every single bite.

The most difficult part about baking blueberries is not eating them fresh first! Some top varieties for baking include Bluecrop, Chandler, Elliott, and Patriot.

Stop color leeching and streaking by adding frozen blueberries to your batter before they have a chance to thaw, then baking your dish immediately. Prevent your batter and baked goods from turning a purple-blue hue by rinsing frozen blueberries several times in cold water until the water becomes lighter in color.

Muffins, scones, cake, and coffeecake are quite another, frozen berries bleeding juice into batter to turn these golden-hued beauties a sickly shade of purple-green. This doesn't have to happen, you know. There's a simple solution. Rinse your frozen blueberries before you use them.

We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work. The only caveat is, you need to limit yourself to 6 ounces of blueberries. It is so tempting to go over and just load up the batter with more, but it doesn't work out the way that you want it to.

A sweet, streusel-topped treat. Buckle vs. coffee cake: what's the difference? Technically, “buckle” is a cake made with fruit added to the batter and topped with streusel.

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

Full of delicious, buttery goodness and bursting with fresh blueberries. This cake allegedly called a blueberry buckle, because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle… hence the name!

The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

Is it better to bake with fresh or frozen blueberries? ›

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

There are a few reasons: Chunky ingredients are denser and usually heavier than the batter—so down they go. The heavier the ingredient, the more it will sink, until you have a nice bottom crust of blueberries instead of evenly distributed, gooey berry goodness.

If a recipe is going to be baked or cooked after fruit's been added, it's safe to say you can use frozen fruit.

Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter.

For a refreshing beverage, throw frozen blueberries in sparkling water or lemonade and they act as tasty little ice-cubes. Or add a handful to a cup of vanilla yoghurt – you'll end up with a thin coating around each blueberry that tastes a lot like ice cream!