Dylan Dreyer's Blueberry Buckle
Dylan's Blueberry Buckle
Zach Pagano/TODAY
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I had never heard of blueberry buckle before I met my husband. His grandmother makes it for him and it's his absolute favorite. When he asked me to make it for him, I didn't want to compete with his grandmother's recipe or try to imitate hers, so I made a completely new recipe of my own, mixing a few elements from various recipes. This way, we each had our own version of buckle. Mine was a hit and passed the taste test. I make it whenever blueberries are in season.


  • Streusel topping

    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup packed brown sugar
    • 3/4 cup flour
    • 5 tablespoons butter, melted
  • Cake

    • 2 cups cake flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1 teaspoon vanilla
    • 4 tablespoons butter
    • 3/4 cup sugar
    • 1 egg
    • 1/2 cup milk
    • 3 cups blueberries


For the streusel topping:

Mix dry ingredients. Pour in melted butter and squish together with your hands until there are no dry spots. Set aside.

For the cake:

Preheat oven to 375°F. Grease a 9- by 13-inch baking dish.

In a bowl, whisk together the flour, baking powder, salt and ginger. Set aside.

In a separate bowl, beat the butter and sugar together for 1 minute. Add the egg and vanilla and beat for 30 seconds. Add 1/3 of the flour mixture to the butter mixture and stir to combine. Then stir in 1/3 of the milk. Repeat with remaining flour mixture and milk. Stir in blueberries.

Pour the batter into the prepared baking dish. Top evenly with streusel topping. Bake 40 minutes.

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