Lemon Blueberry Buckle

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
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Tangy Lemon Blueberry Buckle is packed with juicy blueberries and topped with a sweet lemon crumb. This easy cake is a great way to use fresh blueberries!

Why You’ll Love This Blueberry Buckle Recipe

This easy blueberry dessert has become one of my favorite things to make in the summer. Here are a few reasons why.

  • Lovely tangy-sweet flavor. Blueberry and lemon is one of my favorite combinations. I love the flavor combination of the tangy lemon with the sweet blueberries.
  • Moist and fluffy. The texture of this buckle cake is perfection! It’s light and tender, plus the lemony crumb on top just takes it to the next level.
  • Easy to prepare. One thing I love about blueberry buckle cake is that it’s so easy to prepare. You’ll need just a few minutes to assemble the cake and then the oven does the rest.
  • Great use of fresh blueberries. While you can use frozen berries, I LOVE this cake with fresh berries. There’s nothing better than a blueberry buckle made with freshly picked blueberries. If you are looking for more easy ways to incorporate some fresh summer produce into your recipes, check out my homemade Blueberry Scones, No-Bake Summer Berry Icebox Cake, buttery Blackberry Cobbler.
Overhead view of a pan of lemon blueberry buckle

What is a Buckle?

A buckle is a fruit-filled cake that is topped with some kind of a streusel or crumb. Like coffee cakes, they tend to be denser than most cakes. They are great for summer breakfasts and desserts!

These cakes are called buckles because they “buckle” when cooked. Before baking, the cake is topped with fresh fruit and streusel. Then, when the cake starts to rise, these toppings weigh the cake down, causing the batter to rise around the fruit.

Blueberry buckle ingredients

Recipe Ingredients

This easy blueberry cake is made with fresh blueberries, lemon, and pantry staples. Be sure to check the recipe card for measurements.

  • Butter
  • Sugar
  • Lemon Zest & Juice: Adds a tangy flavor to both the cake and crumb.
  • Flour: I used all-purpose.
  • Salt
  • Baking Soda
  • Baking Powder
  • Nutmeg
  • Oil: I used vegetable oil.
  • Eggs
  • Blueberries: The star ingredient! I love to make this with fresh blueberries in the summer.

Can I Make Buckle Cake With Other Types of Fruit?

Yup! Buckle cake can be made with pretty much any type of fruit. You can easily substitute any other berries in this recipe and other fruit like rhubarb can be good too. Besides blueberries, we love to make apple cinnamon buckle!

A lemon blueberry buckle square leaned on another one

Tips for The Best Lemon Blueberry Buckle

Although this blueberry cake is easy to make, baking with fruit can be tricky. Here are a few tips for making the best homemade buckle:

  • Use fresh blueberries: While you can use both fresh and frozen blueberries for this recipe, I think that any recipe tastes better when you use fresh produce. If you do decide to use frozen blueberries, keep in mind that while the cake will have all the same flavors, the color might be slightly off.
  • Make sure to top the batter with blueberries before baking: This step is absolutely key for making this recipe. The effect the extra fruit on top has on the way the cake rises is what makes this a buckle.
  • Once the cake is in the oven, set a timer for 20 to 25 minutes: Since the cake takes 45 to 50 minutes to bake, make sure to rotate the pan between 20 and 25 minutes after placing it in the oven. This ensures an even rise throughout your cake.
Overhead view of squares of lemon blueberry cake on plates

Serving Suggestions

I love to enjoy a square of this lemon blueberry buckle with coffee or tea as an afternoon snack but it also makes a lovely sweet addition to any brunch table.

You could also turn it into a decadent dessert by serving it with a scoop of ice cream or some whipped cream on top as well.

Overhead view of a pan of blueberry buckle with several slices missing

How to Store Leftovers

  • Counter. To store this cake, make sure that you first allow it to cool completely. Once cooled, it can be stored at room temperature for 2 to 3 days. Just make sure that you cover in plastic wrap or place it in an airtight container.
  • Fridge. You can also store blueberry buckle in the fridge and then allow it to come to room temperature before diving in.
Two squares of blueberry buckle cake stacked on each other

Can I Freeze Lemon Blueberry Buckle?

Yes, when properly stored, you can freeze this blueberry buckle cake for up to 3 months! Just allow it to come to room temperature, and place it in a freezer-safe airtight container or bag. You can either freeze it in individual slices (in which case, make sure to wrap each one in parchment paper to prevent them from sticking together), or you freeze the entire cake.

How to thaw this cake will depend on how you freeze it. If you freeze the entire cake, just thaw it in the fridge overnight. If you freeze individual slices, you can either thaw them in the fridge or on the counter for a few hours.

A slice of lemon blueberry buckle on a plate
4.8 from 5 votes
Print Pin Recipe
Yield: 8 servings

Lemon Blueberry Buckle

Tangy Lemon Blueberry Buckle is packed with juicy blueberries and topped with a sweet lemon crumb. This easy cake is a great way to use fresh blueberries!
Prep Time30 minutes
Cook Time45 minutes
Additional Time1 hour 15 minutes
Total Time2 hours 30 minutes


For the Crumb Topping:

  • ½ cup all purpose flour
  • cup granulated sugar
  • teaspoon salt
  • Zest of 1 lemon
  • ¼ cup 1/2 stick butter, cubed, at room temperature

For the Cake:

  • 6 tablespoons butter, at room temperature, plus extra for greasing the pan
  • 1 ½ cups plus 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ¾ cup granulated sugar
  • Zest and Juice of 1 lemon
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 ½ cups blueberries, fresh or frozen, divided


For the Crumb topping:

  • In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.

For the Cake:

  • Heat the oven to 350°F. Lightly grease a 9-inch square baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the lemon juice and eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Stir the flour mixture into the bowl, a third at a time, alternating with the oil, until both the flour mixture and oil are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.
  • Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries.
  • Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking. Remove the cake from the oven and cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.


Serving: 1, Calories: 386kcal, Carbohydrates: 43g, Protein: 3g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 352mg, Fiber: 2g, Sugar: 32g


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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.