Whole Wheat Blueberry Buckle

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Andrea's Recipes - Whole Wheat Blueberry Buckle

Early blueberries have started coming into the markets and grocery stores and we brought a big bunch home last week, eager for a chance to enjoy some of the delicious fruits. We use them in pies, muffins, ice cream, cakes, tarts, on top of a bowl of oatmeal, or just to eat out of hand. The boys usually have their fingers in the bowl of blueberries when we make something with them.

Blueberry buckle is a classic coffee cake that is easy to prepare and always a pleaser, whether served for breakfast or brunch, or as a dessert with a scoop of ice cream on the side. The name “buckle” comes from the nooks and crannies that develop in the crumb topping during baking. King Arthur Flour created a whole grain version for their book Whole Grain Baking (review) using whole wheat flour and whole wheat pastry flour, making the cake slightly healthier, though still rich in butter and sugar.

Andrea's Recipes - bowl of blueberries

The streusel makes a thick layer of crumbs, but you can adjust the ingredients to make a smaller batch if desired. The recipe allows for either fresh or frozen blueberries, but my boys were pretty happy that we used fresh.

Andrea's Recipes - Whole Wheat Blueberry Buckle


Adapted from King Arthur Flour Whole Grain Baking, by King Arthur Flour. (review)

Makes a 9-inch square cake.


2 medium mixing bowls
stand mixer with paddle attachment (or hand mixer and large mixing bowl)
9-inch square baking pan, greased and floured


3/4 cup (131 g) granulated sugar
1/2 cup (48 g) whole wheat pastry flour
1/4 cup (30 g) unbleached all-purpose flour
1/4 cup (20 g) old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons (85 g) unsalted butter, softened

2 cups (256 g) white whole wheat flour
1/2 cup (60 g) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) unsalted butter
1 cup (175 g) granulated sugar
2 large eggs
1/2 cup (120 ml) milk
1 teaspoon vanilla extract
2 cups (284 g) fresh blueberries (If using frozen, don’t thaw.)


1. Preheat the oven to 375° F/190° C.

2. STREUSEL: In a medium bowl, whisk together the sugar, flours, oats, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or two knives (or your hands) until you have medium-size crumbs. Set aside.

3. BUCKLE: In a medium bowl, wish together the flours, baking powder, and salt.

2. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the between between.

3. Stir in half the dry ingredient, then add all the milk and the vanilla, scraping down the sides as you mix. Stir in the remaining dry ingredients. Gently fold in the blueberries.

4. Spread the batter into the prepared pan and sprinkle the streusel mix evenly over the top.

5. Bake in the preheated oven about 45 to 50 minutes, until a tester comes out clean. Remove from the oven and cool in the pan on a wire rack.

More Blueberry Recipes

Andrea's Recipes - Blueberry Granola Andrea's Recipes - Orange Blueberry Muffins Andrea's Recipes - Maine Blueberry Pie

More Coffee Cake From Around the Blogs

Baking Bites – Strawberry Jam Crumb Coffee Cake

Smitten Kitchen – Big Crumb Coffee Cake with Rhubarb

Chocolate & Zucchini – Blueberry Coffee Cake a la Myrtille

Fatfree Vegan Kitchen – Pineapple Coffee Cake

[Disclosure: This blog earns a small commission through affiliate links.]


  1. Myrna says

    I love anything called “buckle” or “crumble” – it’s the topping that makes it yummy. Our blueberries (in SF) aren’t quite sweet enough yet but that doesn’t stop me from putting them in my steel-cut oats every morning! I’ll save this recipe for summer for sure. thanks.

    Myrnas last blog post..MTV – Adjusting It’s Image

  2. Nancy says

    Just discovered your blog and already I’m going back to it everyday! I made the chicken bok choy last night and it was a BIG HIT at my house! It’s wonderful to find a dish my whole family will actually eat and enjoy (my offspring are 11, 13 and 16).
    Like you, I was skeptical about the cold wok method, but I tried it and was very impressed with the bright flavors in this dish. Definitely a keeper.
    My only complaint is that I just learned my way around your site and then you changed it — just like the grocery store! Well, I’m willing to relearn; it’s really a great site, Andrea. Keep up the good work!

  3. says

    I love buckles. They are so New England and there isn’t a time of the year that I don’t think they are a fantastic dessert. Think I may try one of these with cherries this week.

  4. sonya says

    I just made this for the second time yesterday, and these were my thoughts. I LOVED the streusel topping and will definitely be keeping that part of the recipe to top muffins with. I love that it is mostly whole grains, too. WOW is it good!!!

    The coffeecake itself was not my favorite. I have this wonderful cookbook and have made about 75% of the recipes in it. I’ve realized that I don’t like to be able to taste the whole grains in my sweets (except oats). So I love whole grains in pancakes/waffles, most yeast breads, and chocolate desserts (where they can’t be tasted)…but not most of their yellow/white cake bases, cobblers, or things like this. There are some exceptions, but I wouldn’t make this coffeecake again because I didn’t like that I could taste the whole grains. If this isn’t a problem and you like blueberry coffee cake, I’d highly recommend this recipe to anyone, because otherwise it’s very good. And I LOVE that this cookbook has introduced so many whole grains to me; I have so many delicious recipes from it that my husband and I love.

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