Blueberry Buckle (Blueberry Coffee Cake) Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, July 24, 1912: That’s all. Her middle-aged granddaughter’s comments 100 years later:

This entry makes me think of the Bugs Bunny cartoon line–That’s All Folks.

Maybe I should just call it a day–but I keep thinking that something must have happened a hundred years ago today.

Blueberries are ripe, so maybe Grandma made a Blueberry Buckle. It’s an old-fashioned cake that I’ve only ever seen in Pennsylvania.  A buckle is an archaic word for a one-layer cake.

I make this recipe once or twice each summer. The smaller, tarter blueberries that we get towards the end of blueberry season are perfect for this recipe.

Blueberry Buckle (Blueberry Coffee Cake)


1/4 cup soft butter

3/4 cup sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups washed fresh blueberries

Crumb topping

1/4 cup soft butter

1/2 sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

Heat oven to 375 degrees. Cream butter, add sugar and beat until light. Add egg and beat well. Gradually dry ingredients, alternating with milk. Beat until smooth.* Gently fold in blueberries. Pour into 8 X 8 X 2 inch pan.

Mix all of the topping ingredients to create a crumb-like mixture. Sprinkle over the batter. Bake about 45 minutes or until cake springs back when lightly touched.

*The batter is very thick. May need to stir by hand after dry ingredients have all been added.

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