If you love soft, buttery cake bursting with juicy blueberries and topped with a golden cinnamon crumble, you’re about to meet your new favorite bake. This sourdough blueberry buckle is tender, slightly tangy, perfectly sweet, and finished with a crunchy streusel that quite literally “buckles” as it bakes.
It’s cozy. It’s nostalgic. And it’s the perfect way to use up sourdough discard without making another loaf of bread.
Let’s dive in.
Table of Contents
Sourdough Blueberry Buckle
Equipment
- 9×9-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Pastry cutter or fork
- Cooling rack
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup sourdough discard unfed, room temperature
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and milk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Gently fold in the blueberries.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel.
- Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the buckle to cool in the pan for at least 20 minutes before slicing and serving.
Notes
- Calories: 320
- Carbohydrates: 45g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 25g
- Fiber: 2g
What Is a Blueberry Buckle?
The History Behind the Buckle
A blueberry buckle is a classic American coffee cake that dates back to colonial New England. Early settlers baked simple fruit cakes using seasonal berries, and blueberries were abundant and affordable.
It became a staple in farmhouse kitchens because it was:
- Easy to make
- Made with pantry ingredients
- Perfect for breakfast or dessert
Simple, humble, and absolutely delicious.
Why It’s Called a “Buckle”
Ever wondered about the name? During baking, the thick batter rises around the fruit while the streusel topping sinks slightly and cracks. The top literally “buckles.”
It’s rustic. It’s imperfect. And that’s exactly why we love it.
If you already enjoy baking treats like Sourdough Discard Blueberry Muffins or Lemon Blueberry Sourdough Bread, this recipe takes those flavors and transforms them into a thick, bakery-style buckle with a golden streusel crown.
Why You’ll Love This Sourdough Blueberry Buckle
The Magic of Sourdough Discard
Adding sourdough discard gives this cake a subtle tang that balances the sweetness. It’s not overpowering. It’s just enough to make you think, “Wait… why is this so good?”
Plus, it:
- Adds moisture
- Enhances depth of flavor
- Reduces waste
Win-win-win.
Perfect Texture: Moist Cake + Crumb Topping
The cake is soft and fluffy, almost melt-in-your-mouth. Then you hit that buttery cinnamon streusel on top, crisp, crumbly, slightly caramelized.
It’s like wearing a cozy sweater while biting into sunshine.
A Cozy, Bakery-Style Treat at Home
This looks like something you’d buy at a charming café. But you made it. In your kitchen. In one pan.
That’s powerful.
If you enjoy experimenting with sourdough-based desserts like Sourdough Cranberry Cake or a soft sheet-style bake such as Easy Sourdough Vanilla Sheet Cake, you’ll notice this buckle uses a similar structure, but with a fruit-forward twist.
Ingredients for Sourdough Blueberry Buckle
Cake Batter Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup sourdough discard (unfed, room temperature)
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
Cinnamon Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup cold butter (cubed)
Simple pantry ingredients. Nothing fancy.
How to Make Sourdough Blueberry Buckle
Prepare the Batter
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in sourdough discard and milk.
In a separate bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients.
The batter should be thick but spreadable.
Fold in the Blueberries
Gently fold in blueberries. Don’t overmix. You want bursts of fruit, not purple batter.
Spread evenly in the pan.
Make the Streusel
Mix brown sugar, flour, and cinnamon. Cut in cold butter using a fork until crumbly.
Sprinkle generously over the batter.
Don’t be shy here. The crumble is the crown.
Bake to Golden Perfection
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
The top should be golden brown and slightly cracked, that signature buckle look.
Let cool before slicing.
Tips for the Best Results
Fresh vs Frozen Blueberries
Fresh: Best texture and less moisture.
Frozen: No need to thaw, just toss in flour first to prevent sinking.
Avoiding a Dense Texture
- Don’t overmix.
- Use room-temperature ingredients.
- Measure flour correctly (spoon and level).
Getting That Golden Crumb Top
Bake on the center rack. If needed, broil for 1-2 minutes at the end (watch closely).
If you enjoy structured sourdough breakfast bakes like Overnight Sourdough Blueberry Muffins or quick options such as Sourdough Lemon Quick Muffins, you’ll love how simple and reliable this method feels.
Flavor Variations
Lemon Blueberry Buckle
Add lemon zest and a tablespoon of lemon juice to brighten everything.
Mixed Berry Buckle
Swap half the blueberries with raspberries or blackberries.
Brown Sugar Streusel Twist
Use all brown sugar in the cake for a deeper, caramel-like flavor.
If you enjoy fruity sourdough treats like Sourdough Strawberry Bars or hearty breakfast bakes such as Cinnamon Sourdough Oatmeal Breakfast Bars, you can easily adapt this buckle using similar flavor techniques.
How to Store and Freeze
Room Temperature
Store covered for up to 2 days.
Refrigeration
Keeps for 5 days in an airtight container.
Freezing Instructions
Wrap slices individually and freeze up to 3 months. Thaw at room temp or microwave gently.
Serving Ideas
- Breakfast Treat: Pair with hot coffee. Morning instantly upgraded.
- Dessert with Ice Cream: Warm slice + vanilla ice cream = magic.
- Coffee Companion: It’s basically the best coffee cake you didn’t know you needed.
Common Mistakes to Avoid
- Overmixing batter
- Thawing frozen berries
- Skipping the crumble (why would you?)
- Cutting while too hot
Patience pays off.
FAQs
Why is my sourdough blueberry buckle dense?
A sourdough blueberry buckle turns dense if you overmix the batter, use too much flour, or overload it with blueberries. Cream butter and sugar properly, measure flour accurately, and fold fruit gently to maintain a light texture.
How do I store sourdough blueberry buckle?
Store sourdough blueberry buckle in an airtight container at room temperature for 2–3 days. Refrigerate for up to 5 days or freeze individual slices for up to 3 months.
Can I make sourdough blueberry buckle in a round pan?
Absolutely. An 8-inch or 9-inch round pan works well.
This sourdough blueberry buckle is everything a homemade bake should be: comforting, simple, slightly rustic, and deeply satisfying. The soft vanilla cake, juicy blueberries, and buttery crumble topping create a harmony that feels both nostalgic and fresh.
It’s the kind of recipe you make once… and then again next weekend.
And maybe the weekend after that.
