Fresh blueberries are everywhere! I love it! I love cooking with fresh, seasonal ingredients and what better way to use up a boatload of blueberries that with a blueberry buckle. Simple to make and it’s so good as a breakfast, snack, or dessert.

Gather up your ingredients for the blueberry buckle:

And for the topping:

Preheat the oven to 350 degrees and use non-stick spray on an 8″x 8″ baking pan.

Toss the blueberries in a sprinkle of flour to keep them from sinking to the bottom of the batter. Set aside.

Whisk together the dry ingredients and set aside.

Cream the butter until it’s fluffy, then add the sugar and keep mixing until light and fluffy, about 2 minutes.

Add the egg and lemon zest.

Alternate adding the dry ingredients and milk to the wet ingredients, mixing until just combined.

Fold in the blueberries.

Spread the mixture into the baking pan. It will be a bit thick so smooth it out evenly in the pan.

For the topping, mix together the melted butter, sugars, and cinnamon.

Sprinkle on top of the batter and bake for 40-45 minutes. The blueberry buckle is done when a cake tester comes out clean.

Let pan cool on a wire rack and then slice and serve.

HINT: You can use frozen blueberries too. Just be sure to coat them in the flour mixture. This helps to keep the berries from sinking to the bottom of the blueberry buckle.

If you love bakery treats for breakfast, try my blueberry muffins, New York crumb cake, and whole wheat raspberry muffins.

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