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blueberry dessert

Blueberry Buckle

An old-fashioned coffeecake-like dessert studded with blueberries and covered with a streusel topping. Best served with vanilla ice cream drizzled with blueberry sauce.
Course Dessert
Keyword blueberries, Blueberry Buckle, blueberry dessert
Servings 9
My Island Bistro Kitchen My Island Bistro Kitachen


Streusel Topping

  • 1/3 cup brown sugar, packed
  • ¼ cup flour
  • ½ tsp cinnamon
  • 3 tbsp butter

Cake Batter

  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 extra-large egg
  • 2 tbsp orange juice
  • ¾ tsp vanilla
  • cup all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • tsp grated orange rind
  • ½ cup milk
  • 2 cups high-bush blueberries

Blueberry Sauce

  • ¾ cup granulated sugar
  • 1 tbsp cornstarch
  • Pinch salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1 tsp grated orange rind
  • 2 tbsp orange juice
  • 1/3 cup water
  • 2 cups high bush blueberries
  • tbsp butter
  • ¼ tsp vanilla


  1. Grease or line an 8” square pan with parchment paper. Preheat oven to 350°F.

Streusel Topping:

  1. Prepare the streusel topping by mixing the brown sugar, flour, and cinnamon together. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Set aside.

Cake Batter:

  1. In large bowl, cream the butter and add the sugar. Beat until mixture is smooth.
  2. Add the egg, orange juice, and vanilla. Beat until smooth.
  3. In separate bowl, whisk together the flour, baking powder, salt, cloves, nutmeg, and grated orange rind. Add the dry ingredients to the liquid mixture along with the milk in three parts, starting and ending with the dry ingredients (i.e., three additions of the dry ingredients alternated with two additions of milk).
  4. Spread batter in prepared pan.
  5. Sprinkle mixture evening with the blueberries.
  6. Sprinkle the streusel topping over entire mixture.
  7. Bake for 40-45 minutes or until cake tester inserted into center of cake comes out clean. Do not overbake as cake will become dry.
  8. Serve plain or add a dollop of ice cream and, if desired, drizzle with blueberry sauce.

Blueberry Sauce:

  1. Combine sugar, cornstarch, salt, nutmeg, cinnamon, orange rind, orange juice, and water in medium-sized saucepan. Heat to boiling point then add blueberries and reduce heat to medium low. Cook mixture, stirring regularly, until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Serve warm over ice cream or pudding. Refrigerate unused sauce.

Recipe Notes

Yield: 9 servings and apx. 1¾ cups blueberry sauce.