20 Delicious Blueberry Buckle Recipes Perfect for Summer

Summer just got sweeter with these 20 irresistible blueberry buckle recipes! Bursting with juicy berries and topped with buttery crumble, a blueberry buckle is the ultimate warm-weather treat—easy to make and impossible to resist. Whether you’re craving classic comfort or a fresh twist, we’ve got the perfect recipe to satisfy your sweet tooth. Grab your apron and let’s bake up some sunshine!

Classic Blueberry Buckle with Cinnamon Streusel

This tender, buttery cake is studded with juicy blueberries and topped with a crunchy cinnamon streusel—perfect for breakfast or dessert.

Ingredients

• For the cake: 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup whole milk, 2 cups fresh blueberries
• For the streusel: 1/2 cup granulated sugar, 1/3 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 cup cold unsalted butter (cubed)

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan.
2. Make the cake: Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well. Whisk 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt; alternate adding to batter with 1/2 cup milk. Fold in blueberries. Spread into pan.
3. Make the streusel: Combine 1/2 cup sugar, 1/3 cup flour, and 1 tsp cinnamon. Cut in 1/4 cup butter until crumbly. Sprinkle over batter.
4. Bake 40–45 minutes until a toothpick comes out clean. Cool 15 minutes before serving.

The magic here? The streusel sinks slightly into the cake as it bakes, creating pockets of cinnamon-sugar goodness in every bite.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Lemon Blueberry Buckle with Zesty Glaze

This sunny, buttery buckle is bursting with juicy blueberries and bright lemon flavor—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• For the buckle: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, ½ cup whole milk, 2 tbsp lemon zest, 1 ½ cups fresh blueberries
• For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk and 2 tbsp lemon zest.
4. Fold dry ingredients into wet until just combined. Gently stir in blueberries. Spread batter into the pan.
5. Bake for 40–45 minutes until golden and a toothpick comes out clean. Cool 15 minutes.
6. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for the glaze. Drizzle over warm buckle.

The tender crumb and punchy glaze make this dessert feel fancy, but it’s as easy as a coffee cake. Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Vegan Blueberry Buckle with Almond Flour

This tender, crumb-topped blueberry buckle is bursting with juicy fruit and nutty almond flavor—no one will guess it’s vegan!

Ingredients

• 1 ½ cups almond flour
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 cups fresh blueberries
• ¼ cup sliced almonds (for topping)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 ½ cups almond flour, ½ cup all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
3. In another bowl, mix ½ cup maple syrup, ⅓ cup melted coconut oil, 1 tsp vanilla extract, and 1 tbsp lemon juice until smooth.
4. Fold the wet ingredients into the dry until just combined, then gently stir in blueberries.
5. Spread batter into the pan and sprinkle with ¼ cup sliced almonds. Bake for 35–40 minutes until golden and a toothpick comes out clean.

The almond flour gives this buckle a rich, buttery crumb, while the lemon brightens the sweet blueberries. Perfect with a scoop of coconut yogurt!

Tip: For extra crunch, toast the sliced almonds before sprinkling them on top.

Gluten-Free Blueberry Buckle with Oat Topping

This cozy blueberry buckle is bursting with juicy fruit and crowned with a buttery oat crumble—perfect for breakfast or dessert, no gluten required!

Ingredients

• 1 ½ cups fresh blueberries
• 1 cup gluten-free all-purpose flour blend
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 large egg
• ½ cup milk (dairy or plant-based)
• 1 tsp vanilla extract

Oat Topping

• ½ cup gluten-free rolled oats
• ¼ cup packed brown sugar
• 2 tbsp unsalted butter, melted
• ½ tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a bowl, whisk together 1 cup gluten-free flour, ½ cup almond flour, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat ½ cup granulated sugar and ¼ cup softened butter until fluffy. Mix in 1 egg, ½ cup milk, and 1 tsp vanilla.
4. Fold dry ingredients into the wet mixture until just combined, then gently stir in blueberries. Spread batter into the prepared dish.
5. For the topping: Combine ½ cup oats, ¼ cup brown sugar, 2 tbsp melted butter, and ½ tsp cinnamon. Sprinkle evenly over the batter.
6. Bake for 40–45 minutes until golden and a toothpick inserted comes out clean. Cool 10 minutes before serving.

The oat topping crisps up beautifully, adding a delightful crunch to every bite of tender, berry-packed cake.

Tip: For extra warmth, swap the cinnamon in the topping for a pinch of cardamom!

Blueberry Peach Buckle with Brown Sugar Crumble

This cozy dessert combines juicy peaches and plump blueberries under a buttery brown sugar crumble—perfect for summer gatherings or a lazy weekend treat.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups peeled, sliced peaches
• 1 cup fresh blueberries

For the crumble:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 4 tbsp cold unsalted butter, cubed
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch round baking dish.
2. Whisk together 1 cup flour, baking powder, salt, and granulated sugar in a bowl. Stir in milk, melted butter, and vanilla until just combined.
3. Spread batter into the prepared dish. Scatter peaches and blueberries evenly over the top.
4. Make the crumble: Combine 1/2 cup flour, brown sugar, cold butter, and cinnamon in a bowl. Pinch with fingers until clumpy. Sprinkle over fruit.
5. Bake for 40–45 minutes until the crumble is golden and fruit bubbles at the edges.

The magic here? The batter rises around the fruit, creating a tender “buckle” texture beneath that crisp, caramelized topping.

Tip: For extra warmth, add a pinch of nutmeg to the crumble—it’ll make the peaches sing!

Mini Blueberry Buckle Bites for Parties

These Mini Blueberry Buckle Bites are the perfect party treat—bursting with juicy berries and a buttery crumb topping, they’re like individual coffee cakes you can pop in your mouth!

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ½ cup milk
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries
• ¼ cup brown sugar
• ½ tsp cinnamon

1. Preheat oven to 375°F. Line a mini muffin tin with paper liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt. Set aside.
3. Cream ½ cup butter and ¾ cup granulated sugar until fluffy. Beat in 1 egg, then stir in ½ cup milk and 1 tsp vanilla.
4. Fold the dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
5. Spoon batter into muffin cups, filling ¾ full. In a small bowl, mix ¼ cup brown sugar, ½ tsp cinnamon, and 2 tbsp reserved flour. Sprinkle over each bite.
6. Bake for 18–20 minutes, until tops spring back when lightly touched. Cool 5 minutes before serving.

The tender crumb and juicy blueberries make these bites irresistible, while the cinnamon-sugar topping adds just the right crunch. They disappear fast at gatherings!

Tip: For extra flair, dust with powdered sugar or drizzle with a simple glaze (1/2 cup powdered sugar + 1 tbsp milk) after cooling.

Blueberry Buckle Coffee Cake with Vanilla Drizzle

This tender, buttery coffee cake is studded with juicy blueberries and crowned with a sweet vanilla drizzle—perfect for lazy weekend brunches or afternoon treats.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 cups fresh blueberries
• 1/2 cup powdered sugar
• 1 tbsp milk (for drizzle)
• 1/2 tsp vanilla extract (for drizzle)

Instructions

1. Preheat oven to 375°F. Grease a 9-inch round cake pan.
2. Beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Add egg and 1 tsp vanilla, mixing well.
3. Whisk together flour, 2 tsp baking powder, and 1/2 tsp salt. Alternate adding dry ingredients and 1/2 cup milk to butter mixture, mixing just until combined.
4. Fold in blueberries gently, then spread batter into prepared pan. Bake for 35–40 minutes until golden and a toothpick comes out clean.
5. Whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over cooled cake.

The magic here? The cake “buckles” as it bakes, creating pockets of jammy blueberries beneath a tender crumb. Serve slightly warm for melty, gooey goodness.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Spiced Blueberry Buckle with Cardamom and Nutmeg

This cozy, crumb-topped dessert is bursting with juicy blueberries and warm spices—perfect for lazy weekend brunches or dessert with a scoop of vanilla ice cream.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground cardamom
• ¼ tsp ground nutmeg
• ½ cup whole milk
• 1 large egg
• ¼ cup unsalted butter, melted
• 2 cups fresh blueberries
• ¼ cup brown sugar (for topping)
• ¼ cup rolled oats (for topping)
• 2 tbsp cold butter, cubed (for topping)

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking dish.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ tsp cardamom, and ¼ tsp nutmeg.
3. In another bowl, whisk ½ cup milk, 1 egg, and ¼ cup melted butter. Stir into dry ingredients until just combined. Fold in blueberries.
4. Spread batter into the prepared dish. In a small bowl, mix ¼ cup brown sugar, ¼ cup oats, and 2 tbsp cold butter with fingers until crumbly. Sprinkle over batter.
5. Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.

The cardamom and nutmeg add a subtle warmth that makes this buckle feel extra special—like a hug in dessert form.

Tip: For extra crunch, swap half the oats in the topping with chopped almonds.

Blueberry Buckle Muffins with Streusel Topping

These tender, buttery muffins are studded with juicy blueberries and crowned with a crunchy cinnamon streusel—perfect for breakfast or an afternoon treat.

Ingredients

• For the muffins: 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ cup whole milk, ¼ cup unsalted butter (melted), 1 large egg, 1 tsp vanilla extract, 1 ½ cups fresh blueberries
• For the streusel: ¼ cup all-purpose flour, ¼ cup packed light brown sugar, ½ tsp ground cinnamon, 2 tbsp cold unsalted butter (cubed)

Instructions

1. Prep: Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Make the batter: Whisk together 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a bowl. In another bowl, mix milk, melted butter, egg, and 1 tsp vanilla. Gently fold wet ingredients into dry until just combined. Fold in blueberries.
3. Make the streusel: Combine ¼ cup flour, ¼ cup brown sugar, and ½ tsp cinnamon. Cut in cold butter with a fork until crumbly.
4. Assemble: Divide batter evenly among muffin cups. Sprinkle streusel over each.
5. Bake: 20–22 minutes, until a toothpick inserted comes out clean. Cool 5 minutes in the pan, then transfer to a rack.

The magic here? The streusel bakes into a crisp, caramelized lid while the blueberries burst into jammy pockets beneath.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Blueberry Buckle Cheesecake Bars

These dreamy bars combine the cozy crumble of a blueberry buckle with the creamy richness of cheesecake—perfect for your next brunch or dessert spread.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted butter
• For the filling: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
• For the buckle layer: 1 cup fresh blueberries, 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter (cubed)

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan. Bake for 8 minutes, then cool slightly.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
4. Buckle layer: Toss blueberries with flour, brown sugar, and cinnamon. Sprinkle over filling. Dot with cold butter cubes.
5. Bake: 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 2 hours before slicing.

The magic here? The juicy blueberries sink into the cheesecake while the buttery crumble adds a delightful crunch.

Tip: For cleaner slices, wipe your knife between cuts and serve chilled.

Blueberry Buckle Pancakes with Maple Syrup

These fluffy pancakes are studded with juicy blueberries and crowned with a buttery crumble topping—like a blueberry buckle cake in breakfast form!

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup packed brown sugar
• 2 tbsp cold butter, cubed
• 1/4 tsp cinnamon
• Maple syrup, for serving

Instructions:

1. Make the crumble: In a small bowl, mix 1/4 cup brown sugar, 2 tbsp cold cubed butter, 1/4 tsp cinnamon, and 2 tbsp flour until crumbly. Refrigerate.
2. Whisk dry ingredients: In a large bowl, combine 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Mix wet ingredients: In another bowl, whisk 1 cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla. Pour into dry ingredients; stir until just combined (small lumps are okay). Fold in blueberries.
4. Cook pancakes: Heat a griddle or skillet over medium-low. Melt a pat of butter, then pour 1/4 cup batter per pancake. Sprinkle each with chilled crumble. Cook 3–4 minutes until bubbles form, then flip and cook 2–3 minutes more until golden.
5. Serve warm with maple syrup.

The crumble topping caramelizes as it cooks, adding a delightful crunch to every bite. It’s like dessert for breakfast—but totally justifiable!

Tip: Keep pancakes warm in a 200°F oven while cooking the batch, but don’t stack them or they’ll lose their crisp edges.

Blueberry Buckle Scones with Lemon Glaze

These tender scones are studded with juicy blueberries and crowned with a tangy lemon glaze—perfect for lazy weekend brunches or a sweet afternoon pick-me-up.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter with a pastry blender until mixture resembles coarse crumbs.
3. In a small bowl, whisk 1/2 cup milk, 1 egg, and 1 tsp vanilla. Pour into dry ingredients and stir just until combined. Gently fold in blueberries.
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet and bake for 18–20 minutes until golden. Cool slightly.
5. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest until smooth. Drizzle over warm scones.

The magic here? The blueberries burst into jammy pockets while baking, and the bright lemon glaze balances every buttery bite.

Tip: Freeze the cubed butter for 10 minutes before mixing—it helps create flakier scones!

Blueberry Buckle Ice Cream Sandwich

Blueberry Buckle Ice Cream Sandwich

This dreamy dessert combines tender blueberry buckle cake with creamy vanilla ice cream for a handheld summer treat that’s bursting with fruity flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 1/2 cups fresh blueberries
• 1 pint vanilla ice cream, slightly softened
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Prep: Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Batter: Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Mix in 1 egg, then alternate adding dry ingredients and 1/2 cup milk.
3. Bake: Fold in blueberries, spread batter into the pan, and sprinkle with 1 tbsp turbinado sugar. Bake for 40-45 minutes until a toothpick comes out clean. Cool completely.
4. Assemble: Cut cake into 12 squares. Split each horizontally and sandwich with a scoop of vanilla ice cream. Freeze for 30 minutes before serving.

The magic here? The buckle’s buttery crumb soaks up just enough ice cream without getting soggy—perfect for picnics or patio desserts.

Tip: For extra crunch, toast the cake slices lightly before assembling.

Blueberry Buckle Parfait with Greek Yogurt

Layers of tender blueberry buckle crumbs and creamy Greek yogurt make this parfait a dreamy breakfast or dessert—no baking required!

Ingredients:

• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 2 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1 cup crumbled blueberry buckle (store-bought or homemade)
• 1 1/2 cups plain Greek yogurt
• 1 tbsp honey
• 1/4 tsp vanilla extract

Instructions:

1. In a small bowl, toss blueberries with lemon juice, granulated sugar, and cinnamon. Let sit for 10 minutes until slightly syrupy.
2. In another bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth.
3. Layer parfait glasses with half the blueberry buckle crumbs, followed by half the yogurt mixture and half the macerated blueberries. Repeat layers.
4. Chill for 15 minutes before serving to let flavors meld.

The juicy blueberries and spiced crumbs soften just enough against the cool yogurt, creating a texture that’s both lush and lightly crumbly.

Tip: For extra crunch, sprinkle toasted sliced almonds between layers.

Blueberry Buckle Smoothie Bowl with Granola

This creamy, dreamy smoothie bowl tastes like blueberry buckle in a spoonable form—loaded with juicy berries, warm cinnamon, and a crunchy granola finish.

Ingredients:

• 1 cup frozen blueberries
• 1 frozen banana, sliced
• 1/2 cup plain Greek yogurt
• 1/4 cup almond milk (plus 1 tbsp if needed)
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/3 cup granola
• Fresh blueberries (for topping)

Instructions:

1. In a blender, combine frozen blueberries, banana, Greek yogurt, almond milk, honey, cinnamon, and vanilla extract. Blend on high until smooth, scraping down the sides as needed. Add 1 tbsp more almond milk if too thick.
2. Pour into a bowl and top with granola and fresh blueberries.

The swirl of cinnamon and honey mimics the cozy vibes of blueberry buckle, while the granola adds a bakery-style crumble texture. Perfect for when you want dessert for breakfast!

Tip: For extra creaminess, freeze the banana overnight—it blends into an almost soft-serve consistency.

Blueberry Buckle French Toast Casserole

This cozy bake combines the best of blueberry buckle and French toast into one irresistible breakfast—perfect for lazy weekends when you want something sweet without the fuss.

Ingredients:

• 1 loaf (16 oz) brioche or challah bread, cut into 1-inch cubes
• 1 1/2 cups fresh or frozen blueberries
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tbsp cold unsalted butter, cubed

Instructions:

1. Grease a 9×13-inch baking dish and scatter bread cubes evenly in the dish. Sprinkle blueberries over the top.
2. In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the bread, pressing down gently to soak. Cover and refrigerate for at least 1 hour (or overnight).
3. Preheat oven to 350°F. In a small bowl, mix flour and brown sugar. Cut in butter with a fork until crumbly. Sprinkle over the casserole.
4. Bake for 45–50 minutes, until the top is golden and the center is set (no liquid jiggles when shaken). Let cool 10 minutes before serving.

The buttery streusel topping cracks just like a classic buckle, while the custardy bread underneath stays luxuriously soft—a textural dream!

Tip: For extra caramelization, broil the casserole for 1–2 minutes at the end (watch closely!).

Blueberry Buckle Donuts with Cream Cheese Frosting

These tender, cake-like donuts are studded with juicy blueberries and topped with a tangy cream cheese glaze—perfect for a weekend treat or brunch centerpiece.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Lightly grease a 6-cavity donut pan.
2. In a bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, whisk 1/2 cup milk, egg, melted butter, and 1 tsp vanilla. Fold wet ingredients into dry until just combined. Gently stir in blueberries.
4. Spoon batter into prepared pan, filling each cavity 3/4 full. Bake 12–14 minutes until springy. Cool in pan 5 minutes, then transfer to a rack.
5. For frosting, beat cream cheese until smooth. Gradually add 1 cup powdered sugar and 2 tbsp heavy cream until spreadable. Dip cooled donuts tops into frosting.

The buttery crumb and bursts of berry make these feel like a cross between a muffin and a donut—irresistibly snackable with coffee. Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking.

Blueberry Buckle Trifle with Whipped Cream

This dreamy trifle layers tender blueberry buckle with pillowy whipped cream for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Make the buckle: Preheat oven to 375°F. Whisk together flour, baking powder, and 1/4 tsp salt. In a separate bowl, cream 1/2 cup granulated sugar and butter until fluffy. Mix in milk and vanilla, then fold in dry ingredients until just combined. Gently stir in blueberries. Spread batter into a greased 8-inch pan and bake for 30 minutes until golden. Let cool, then crumble into chunks.
2. Whip the cream: Beat heavy cream and 2 tbsp powdered sugar until stiff peaks form.
3. Layer the trifle: In a glass bowl, alternate layers of buckle crumbles and whipped cream, ending with cream. Chill for 1 hour before serving.

The magic here? The buckle’s buttery crumb soaks up the cream just enough to stay tender without turning soggy—perfect for potlucks or lazy Sunday treats.

Tip: For a citrusy twist, add 1 tsp lemon zest to the whipped cream.

Blueberry Buckle Bread Pudding with Caramel Sauce

This cozy mashup combines tender blueberry buckle cake with custardy bread pudding, all drizzled in warm caramel—comfort food at its finest.

Ingredients

• 4 cups stale brioche or challah bread, torn into 1-inch pieces
• 2 cups fresh blueberries
• 1 1/2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup caramel sauce (store-bought or homemade), warmed

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking dish and scatter bread pieces evenly inside. Sprinkle blueberries over the bread.
2. In a bowl, whisk together whole milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, and salt until smooth. Pour over the bread, pressing lightly to submerge.
3. Bake for 40–45 minutes until the custard is set and the top is golden. Let cool 10 minutes.
4. Drizzle with warm caramel sauce just before serving.

The magic here? The buckle cake’s jammy blueberries seep into the custard, while the caramel adds a buttery contrast to the warm spices.

Tip: For extra texture, sprinkle turbinado sugar over the pudding before baking for a crackly top.

Blueberry Buckle Tart with Almond Crust

This rustic tart combines juicy blueberries with a buttery almond crust for a dessert that’s equal parts tender and crisp—perfect for showcasing summer’s best berries.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 2 cups fresh blueberries
• 1/4 cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions:

1. Make the crust: In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/2 tsp salt until combined. Add 1/2 cup cold butter; pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps. Add 1 more tbsp water if needed. Press dough into a 9-inch tart pan; chill 30 minutes.
2. Prep filling: Toss 2 cups blueberries with 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp vanilla, and 1/4 tsp cinnamon. Let sit 10 minutes.
3. Assemble & bake: Preheat oven to 375°F. Pour filling into crust. Bake 35-40 minutes until crust is golden and blueberries bubble. Cool 15 minutes before slicing.

The almond flour adds a nutty richness to the crust, while the juicy blueberries burst with just enough cinnamon warmth—no soggy bottoms here!

Tip: For extra crunch, sprinkle sliced almonds over the tart before baking.

Conclusion

With 20 irresistible blueberry buckle recipes, this roundup has something for every summer occasion! Whether you prefer classic, gluten-free, or a fun twist, these treats are sure to delight. Don’t forget to bake your favorite, leave a comment below, and share the love on Pinterest. Happy baking!