Bursting Blueberry Cardamom Buckle.
The prettiest and most delicious blueberry buckle. A buttery, moist, light and airy cardamon infused cake with a generous layer of fresh blueberries and an extra crumbly, cinnamon sugar crumble. It’s a winner any time of day!
I just typed over four-hundred words only to completely delete them. Yup deleted. As in gone forever and never to be seen again. You’d be surprised how often that happens when I write my daily blog posts. Sometimes the words and stories just flow, and then other times it takes me a minute to really get into writing out a blog post.
Today it’s taking me a little more time than usual. I just spent the entire day writing up recipes, creating mood boards, and returning emails. It was a day full of non-stop screen time. It’s currently nine forty-five pm and, I’m not going to lie, my eyes hurt just a little. I’m excited to ditch the computer soon..ish. That said, I am feeling pretty happy with all I got done today, and very ready to get back in the kitchen tomorrow, so that’s just great!
And now I’m ready to tell you all about this blueberry buckle, that’s quite literally bursting with fresh summer blueberries.
{blueberry buckle before adding the crumble}
If you’ve never heard of a buckle, it’s really just another word for a fruit filled cake topped with a buttery streusel/crumble situation. The streusel topping on the cake makes the top look “buckled”, which is how it gets its name. If you read this description on the New York Times, it says that fruit buckles are softer and fruitier than a coffee cake, but much more buttery than a cobbler. So basically, it’s a soft, buttery, and generously fruit filled cake with a fun name. But most importantly, it’s really good!
And easy, which is always a major bonus in my book. OK and? You can eat this cake warm, right out of the oven, no cooling required, for brunch or dessert, maybe even with powdered sugar. And while completely optional, ice cream is definitely recommended.
Yessss.
Now. Onto the details.
Like I said, this blueberry buckle is pretty easy. First up, mix the batter. It’s a pretty simple mix of flour, butter, milk, and eggs, but what makes my batter especially good is the addition of sweet vanilla and cozy cardamom, neither of which are traditional in a buckle recipe, but both of which are delicious in a buckle recipe.
Especially with the blueberry pairing. It’s warm and cozy, but summery too.
So, you mix the batter and spoon it into a cake pan. Now you layer.
Layer one, buckle batter.
Layer two, fresh blueberries. And lots of them.
Layer three, crumble, times two, and with a pinch of cinnamom because it’s cozy and I love it.
Bake. Wait in anticipation, smell all the delicious smells, finally remove the buckle from the oven. See its beauty, taste its deliciousness…
Is your mouth-watering yet? Because mine is.
What I love most about this blueberry buckle is that the cake layer is oh so soft, but the blueberry layer is oh SO juicy, and the crumble layer is oh so buttery and sweet.
It’s three layers of perfection and they make for the perfect bite every single time. Also, I’ve seen buckles with the berries mixed into the cake batter, and others with the berries places on top, as I did. I haven’t made a buckle with the berries mixed into the batter, but I’m sure that would be just fine too. I personally love the way the blueberry layer really bursts into your mouth with each bite, but do what sounds best to you here.
You can serve this warm, for a brunch or after afternoon pick me up (topped with a light dusting of powder sugar if you like), or you can serve as an after dinner dessert, with a scoop of vanilla ice cream.
Either way you serve it up, it’s going to be good. Make it today. Make it this weekend. Just make it soon before the summer blueberries are gone…and I start talking about apples and pumpkins.
If you make this blueberry buckle, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bursting Blueberry Cardamom Buckle
The prettiest and most delicious blueberry buckle. A buttery, moist, light and airy cardamon infused cake with a generous layer of fresh blueberries and an extra crumbly, cinnamon sugar crumble.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 3/4 cup light brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 2/3 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 cups fresh blueberries
Crumble
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
Instructions
-
1. Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan.
2. In a large bowl, whisk together the flour, baking powder, cardamom, and sugar. Add the butter, milk, eggs, and vanilla, mix until just combined. Spoon the batter into the prepared pan. Toss together the blueberries and lemon zest and sprinkle the blueberries over the batter.
3. To make the crumble. Whisk together the flour, sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the fruit.
4. Transfer to the oven and bake for 45-55 minutes or until golden on top. If you insert a skewer into the center, it should come out almost clean. Let the cake cool 5 minutes. Serve warm or at room temp. Dust with powdered sugar, if desired.
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Excited for this!
I hope you love this! Thanks Steph!
Literally, amazing, thank you so much..!
Thank you!
Agree with Rakesh, this looks amazing!!! Thanks Tieghan. 🙂
Thank you so much Ruthy!
This is gorgeous!!!
I know what you mean. My mind is all apples, pumpkin, potatoes, truffles, and pork. But my post for tomorrow is grilled peach salad. But, I would make this all winter long. Frozen blueberries FTW!
Yes! I hope you love this Debs! Thank you!!
Okay, now I am starving! This blueberry buckle looks so delicious – especially with that scoop of ice cream on top 😉
Thank you so much Lauren!
Oh my yummmm! This looks incredible!
Rebecca | http://www.peppermintdolly.com
Thank you Rebecca!
Can’t wait to make this! Can I substitute a baking an instead of an Spring form pan?
Hi! You can line a cake pan or pie plate with parchment paper, that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
So excited to make this! Just wondering if I could use a different pan?
HI! You can use a pie plate or cake pan, just line with parchment paper to ensure the cake does not stick. Please let me know if you have any other questions. Hope this helps!. Thanks so much! x Tieghan
Looks amazing! I live in Ireland and it would be great if you could put the conversion of the cup quantities on the recipes as they always confuse me !! ?
Hi Antoinette! I will look into that! Thank you!
Can’t get over that crumb topping!! 🙂
Thank you Brittany!
Do you think it would work in a square Caleb pan or Ian the release of the springform truly necessary?
HI! I am sure that pan will be great! If you line the pan with parchment paper, you can just lift the cake up and out of the pan. if you dont have parchemnt, just be sure to grease the pan well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Girl I totally struggle with the SAME thing in writing blog posts! Sometimes the writing just flows and sometimes it’s just like… they’ll know what to do with just photos and a recipe, right? Anyway, this looks so delicious and I’m most certainly making it this weekend! Thanks Tieghan!
I hope you love this Tera! Thank you so much!
Oh my Gosh! Made this this morning. So good… I used a 9”x9” sq. Worked perfectly.
Also, sprinkled the to with vanilla sugar prior to putting in the oven.
I am so happy to hear that! Thank you Joyce!
This was so very good, I made this this morning in a 9”x 9” in. Sq. And it worked perfectly. Also, sprinkled the top with vanilla sugar prior to putting in the oven.
Plan to make next weekend for company.
How far in advance can you make it, does it freeze well or get mushy?
Thanks
HI! You can make this up to 2 days in advance and yes, it does freeze well. I would cover very well before freezing, freeze and then thaw overnight. I recommend gently warming the buckle and then dusting with powder sugar if you have frozen the buckle as the freezer tends to dry things out a little. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I have tried this, me a being a newbie at baking. First I didn’t have any cardamom. So I went to https://rawspicebar.com/blogs/spices-101/cardamom-substitute and found a substitute. This is a new bake. It isn’t a sugar bomb and the cardamom gives it a much more savory flavor that makes it a delight. I would be curious to see if the crumble was done with oatmeal and it would make it more complex with the chew. However, this recipe is a delight and thank you for this!
Thank you so much Bill!
I have made this delicious treat today! All buttery and full of blueberries. I wasn’t sure about the cardamom but it really gives it a subtle flavour that is really delicious. Thanks Tieghan for the great recipe!
Thank you so much Sylvie!
Made this today – delicious! I might add a bit more cardamom next time. Maybe try it with ginger ice cream later (after everyone else goes to bed ?) . Thanks for the recipe – a keeper!
Ooo yum! I am so glad you enjoyed this Susan! Thank you!
Thank you! This is delicious and so very easy. We loved this. I might add more cardamom next time – but we really enjoyed this.
Made it, loved it! Huge hit with the fam. Making a GF version for our Labor Day weekend travel.
Thank you so much1 I am so glad you loved this!
My coworkers loved this so much I made it twice in one week!!
Wow that is so amazing! Thank you Laura!
I’ll definitely ask my mum to make this..! :}
I hope you both love this! Thank you!
Made this dessert tonight! It was so good – not too heavy or sweet and looks so pretty.
BTW, love your recipe pictures, website layout and your writing style. Really enjoy reading your stuff, Tieghan! 🙂
Awh thank you so much1 I am so glad you loved this recipe!
Made this dessert tonight! It was so good – not too heavy or sweet and looks so pretty.
BTW, love your recipe pictures, website layout and your writing style. Really enjoy reading your stuff, Tieghan!
Really great. Not too sweet at all, just right. Great with cup of coffee or tea. As always great presentation and taste.
Me and the kids loved.
Thank you.
I am so glad you and your kids loved this Karen! Thank you!
That was the awesome half baked harvest. 🙂
Thank you!
This is the prettiest buckle, love those bursting berries!
Thank you so much!
I made it and it was delicious! Thanks for the recipe! I will be making it again! 🙂
I am so happy to hear that! Thank you!
Wondering if this recipe would work with a gluten free flour such as almond or oat or combination of both and a non dairy milk in place of regular whole milk?
Hey Joanna, I have not tested the recipe with gluten free flours, so I really cannot say if that would work or not. For the milk, I think canned coconut milk would be fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Sounds amazing! Do you think I could use frozen blueberries?
I think frozen berries will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
The best blueberry buckle ever. The cardamom makes it heavenly.
Can you use frozen berries ?
Thanks
HI! Yes, frozen berries will be great! Just do not thaw them before using. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This is baking in the oven. However the springform pan is dripping grease into the oven, creating lots of smoke. Any thoughts on how to prevent this? Thanks!
HI! Try place the cake on a baking sheet to catch any drips. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This was seriously amazing. Moist and soft and super easy to make. Perfect breakfast treat. This is definitely going in the normal weekend rotation and I plan on making it again for Easter to share with my family! Love this site!
Thank you so much Janine! I am so glad you loved this! xTieghan
This was amazing! Just barely sweet, which was perfect. The cardamom made it really unique. Can’t wait to make it again!
Thank you so much Ryann! xTieghan
This recipe looks awesome and I am definitely going to try it. your photos are so good.keep it up.
Thank you so much Ekanem! xTieghan
Soooo good!!! I Just made this and it turn out absolutely delicious! I will have to make it again! Thank you!!!
Thank you Ola! xTieghan
This was delicious! Thank you for the recipe, wouldn’t change a thing.
Thank you Yvette! xTieghan
hi! do you think it would be possible to make these mini, like in a cupcake tin? would I adjust the bake time? how else should I tweak it?
Hey Molly, you can make these into about 16-20 cupcakes (would guess). Just fill the batter halfway up the cupcake tin, then add berries, then streusel. I’d bake 18-25 minutes, but not postive as I have not tested the recipe this way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I haven’t even tasted it yet, but the aroma as I take it out of the oven is heavenly!
SO happy I have found your recipes!
Thank you so much Charna! xTieghan
I would have given 5 stars for this luscious recipe except that I ran into a big problem with the crumble. I followed the instructions to the T, and despite my inclination to use a pastry blender, dug in with my hands.OMG! It was like glue! So there I was with dough all over my hands and the flour put away in the cabinet and no one at home to help. Yikes. I opened the cabinet above me and grabbed the Wonderflour, struggled to open it and realized it was the superfine sugar! Talk about a mess. Fortunately a friend came over to visit and grabbed the four for me. I added another 1/2 cup and that did it. I think. The cake is in the oven right now. Sure smells Devine!
Hi Ruth! I am glad your friend was there and this ended up working out! Thank you for trying it! xTieghan
Although I have been following you on Instagram for awhile, I only recently started making your recipes. So far I’ve loved everything. This blueberry buckle is so easy to make without the need for a mixer and tastes delicious! I think cardamom is a very under used spice, but it makes everything taste so special. Thanks for sharing! I’m moving onto the Browned Buttered Rice Krispie Treats next 🙂
That is so amazing to hear Monica! I hope you love the rice krispie!! xTieghan
I made this. It was my first buckle and I loved it. I only had whole cardamom pods, so I ground the seeds with a mortar and pestle. I only made three small changes pa but I have a question. I added two sliced figs to the berries, and I used buttermilkand added some walnuts to the topping. But! Mine took about 90 minutes to bake. Do you think either of my changes could account for that? It turned out great but at 50 minutes, the center was soup. My oven is ok.
Thanks for the recipe. I’ll make it again.
Thank you so much Paula! I am really glad this turned out so well for you! xTieghan
If I can only find frozen blueberries, will they work the same (fingers crossed!!)? If so what do I need to do to them so they aren’t too soggy? Thanks!
Hey Megan! Frozen berries work great! Just leave them frozen and all will be good. No other adjustments are needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Does this have to be served warm or can it be made in the morning and served later that evening. Would it be too soggy? Thanks!
Hi Amanda! You can serve this at room temp. It will not be soggy at all. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
2nd time I have made this and everyone LOVES it! So easy and flavor is perfectly balanced with cardamom, lemon and blueberry. Love the fact there is no white sugar in it, too. Thanks for the great recipe!
I am so glad you have been loving this recipe, Ellen! Thank you so much! xTieghan
Just made this and it was soooo yummy! The cardamom and blueberries with the touch of lemon is such a comforting taste. Love it.
Thank you so much Darby! I am so glad you enjoyed this! xTieghan
Made this this past weekend, and it was so delicious–everyone loved it! I did find I had to bake it longer than 55 minutes, but otherwise made it exactly as the recipe states. It was incredibly easy to throw together. Thank you!
Thank you Anne! I am so glad this turned out so well for you! xTieghan
Hello!! I just made this and it was so delicious! I was wondering if you had the nutrition facts for a single serving?
Hi Madelyn! I am sorry, but I do not have the nutrition facts. I hope you love this recipe though! Please let me know if you have any other questions! xTieghan
Thanks so much for this link! I substituted huckleberries for the blueberries and offered up a lemon curd or whipped vanilla cream as a side…gone within hours…lovely…
Thanks again!
Love to hear that!! Thank you so much for trying this Darren! xTieghan
I accidentally made the cake bit with regular cane sugar, so you know what difference that made? It was still phenomenal, but it did seem like a little too much cake.
Hi Summer,
Try using light brown sugar next time! I hope this helps, please let me know if you have any other questions! xTieghan
My family and I are beyond impressed with how this turned out!! It’s so light, delicious, and not too sweet. And it wasn’t hard to make! Thanks so much for the recipe.
Thank you Natasha! I am really glad this buckle turned out so well for you! xTieghan
Really tastey and so easy to make. Lots of wow factor; my boyfriend was quite impressed when he saw it. The cardamom was a nice addition as well. I used frozen blueberries and it came out great.
Thank you so much Sarah! xTieghan
This was delicious! I did 1 1/2 x. Recipe to make in a 9×13 pan. I also added about a cup of chopped rhubarb to the blueberry layer. I used orange zest because I didn’t have a lemon on hand. Everyone loved it!
That is so amazing!! I am really glad you all enjoyed this one, Theresa! xTieghan
I actually tried this recipe for the first time and made it 2 days in a row! For the first day I made it for a family dinner, and it was devoured very quickly after it was baked! The following day we were invited to a lunch with friends. Once again I made this but substituted strawberries for the blueberries, ancinnamon for the cardamom, as I didn’t have that . My friend has been deliberately hiding this from her kids, as she said it’s too good to share! Very moist, fruity and light!
Haha that is too amazing! I am so glad this turned out so well for you, Tatiana! Thank you! xTieghan
This is by far the BEST dessert I’ve ever made. I’ve made it twice in the last two weeks and everyone raves about it – and I’m not even a baker. Two things I do: I add the lemon zest to the batter (mostly because I forget to wait till the blueberries) and I cook it for exactly 45 minutes in a convection oven. The cardamom is a great addition and gives this cake a warm feeling. My husband is eating it for breakfast, like coffee cake.
That is so amazing! I am really glad this turned out so well for you! xTieghan
My new favorite breakfast cake- and I love the cardamom flavor with blueberry.
Thank you Kate! xTieghan
Easy and delicious!
Thank you Lana! xTieghan
I am absolutely obsessed with this recipe!!!!
Question – I have a lot of peaches with me right now. Would I able to replace the recipe with peaches? If so, what could be a good measurement?
Hi Luz,
I would recommend using the sam amount of peaches but I would dice them into small pieces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks delicious! Can you substitute whole milk for a non dairy option?
Hi Pam,
Yes a non dairy milk is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this with frozen berries?
Hi Shreya,
Yes frozen blueberries are fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
quick question , does it have to be a spring form pan ?
Hi Diana,
You can use another pan that you have, even a cake pan will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this today with my 7-year-old niece and it’s almost gone. Super easy and delicious! We will be making it again quite soon.
Thank you so much Sara! xTieghan
Oh my gosh so moist, flavor-full and bursting with summer!! I made this into muffins and they’re so on point👌🏼🤤😍anytime there’s berries mixed with lemon + a crumble topping, you know it’s gonna be delish!! Thanks girl, you nailed it!!
You are too sweet! I am really glad these turned out so well for you, Becca! xTieghan
So fast to assemble and just delicious! Just made my second one with a combo of raspberries, Marionberries and tazzberries because there are so many amazing fresh berries at their peak in the Pacific Northwest right now!
Amazing! Thank you so much Ginger!! I am really glad this turned out so well for you! xTieghan
If I could give this recipe 10 stars, I would! This is one of the best things I’ve made! First of all, you had me at Cardamom. Then you had me at no mixer required. I knew this was something I could whip up pretty quick. This is so delicious and so easy to make. It is a huge hit with everyone in my family! I am currently enjoying some with my morning latte and I am food heaven!
Hi Caroline! I am so glad you tried this and loved it!! I am so happy to hear that! Thank you! xTieghan
Made this for July 4th and it was a hit! I couldn’t find cardamom anywhere, so subbed 1/4 tsp cinnamon and 1/4 tsp cloves and it tasted great. Interested to see how it tastes with cardamom instead, but definitely pleased with how it turned out! Thanks!
Thank you so much Joanna! I am really glad this turned out so well for you! xTieghan
Someone I follow on IG posted about making this, and not only do I have a husband that loves cardamom, I also am a sucker for anything with fruit and a crumble topping.
We had just used the last of our whole milk, so I made some pecan milk and it worked great! I might double the topping next time because I love that stuff.
I did notice that the morning after I baked it the top half of the very, very center was gooey. The toothpick came out clean and it seemed done the night before, so I think it was just the blueberries releasing moisture. By the next morning the gooey part had turned extra moist instead. Not sure if there’s anything I can do about that (maybe I can push the berries down into the batter a little bit), but overall this is a 5 star recipe that I will make again! Plus I have 6-inch pans just asking for miniature buckles to be baked! (:
Hey Megan,
So glad you enjoyed this recipe and thanks for giving it a try! The center does get a little moist the next day, your idea of pushing the berries down is a great thought, you could also bake 5 minutes longer, but just keep an eye on it! xTieghan
Absolutely delicious and so easy to make! The cardamom and lemon flavor really make it special.
Thank you so much Renee! xTieghan
Made this today and it was incredible! I substituted the all-purpose flour for a gluten-free blend and the whole milk for 1% milk, and it worked really well. I will definitely make this again!!
Thank you so much Lauren!! I am so happy to hear that! xTieghan
This was absolutely delicious! My fiancé seems to think he doesn’t like blueberries,but he does love cardamom. Gobbled this up with a scoop of vanilla ice cream on the side. We will definitely be making this again. I did sub coconut milk for the whole milk- it was perfect!
That is so amazing to hear! Thank you so much for trying this Meghan! xTieghan
Hey, can I replace fresh blueberries with frozen?
Hey Al,
Yes that is totally fine to do, no need to thaw them! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hands down, best blueberry dessert I’ve ever eaten! We pick lots of blueberries each season (60+#s so far this season) & I love baking with them. Hoping this recipe will work just as well with frozen berries – we’ve got a freezer full!!
Love to hear that! Thank you so much for trying this one, Deb! xTieghan
Made it three times now-amazing and so easy!
Love that! Thank you Ellen! xTieghan
Not sure what went wrong here. It was super liquidy going in and then just turned into blueberry cardamom soup. Has to toss the whole thing, but the flavor was good at least. Will have to try again.
Hi Tina! I am really sorry to hear that! Please let me know if there is any questions I can help with or anything that could have gone wrong! xTieghan
Oh so delish. I made it using gluten free flour since my hubby is GF. The measure for measure all purpose flour and it was delicious
Thank you so much Niamh! I am so glad this turned out so well for you! xTieghan
So good served it with vanilla ice cream Everyone at the table were making the sounds when you know something is so good My son wow this is so good mom Love making them all happy with new recipes I never go wrong with anything I have made from you
Thank you so much Marie! xTieghan
I’ve already made this twice in the past month & it’s a BIG hit. I didn’t have whole milk, so I used 1/2cup 1-2% milk and topped off with condensed milk to 2/3cup – which added a rich, sweet, creamy touch to the buckle. Loved it!
Wow yes!! I am so glad this turned out so well for you, Jennifer! Thank you for trying this! xTieghan
Total win! My family and I loved this blend of cardamom, blueberries and cinnamon. Very good warm or cooled!
Thank you so much Monika! I am really glad this turned out so well for you! xTieghan
Bursting with flavor and the cardamom added such a nice touch! Really enjoyed the blueberry cardamom combo and will make again!
Love to hear that! Thank you for trying this one, Sumera! xTieghan
Such an easy cake to make and turns out perfect! I got a lot of compliments for this one!
Thank you Adi! I am really glad this turned out so well for you! xTieghan
Cake’s a little dry and it’s not exactly “bursting” with blueberry flavor. I’ll have to fiddle with this a little on my own to see if it can be improved. General flavor is good, and I like the “use your hands” method of making the crumble.
Hi! I am sorry about that! Is there anything I can help with? Or anything that could have gone wrong? xTieghan
So…I made it vegan. And it was so good that even my non-vegan bf approved!! I just used vegan butter, subbed eggs for plant-based yogurt and dairy milk for pea protein milk. The final texture was probably different than the original one, but I loved it! Thanks for this amazing recipe, so easy to customise!
It would be great if you could include more plant-based cakes and desserts Tieghan 🙂 I’d love to try your burnt basque cheesecake but I have no idea how to make it vegan!
Hi! I am so happy you loved this one and it was easy to make vegan!! I wish I had tried making the basque cheesecake vegan, but I have not! I hope it turns out amazing for you as well! Thank you! xTieghan
This looks so good! I’d love to make it for Christmas and am thinking of substituting cranberries for blueberries — are there any other subs you would recommend? (orange zest instead of lemon? would cardamom still go with cranberries?) Thanks!
Hey Rupal,
I think the cranberries would be great here! I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Oh my goodness, this is delicious! Made it this morning subbing fresh frozen cranberries for the blueberries. Cut back on the sugar just a little bit and added chopped pecans to the topping. SO GOOD!
Hey Lisa,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Husband ate and the two kids ate it so fast I couldn’t even take a picture. I did use oatmeal in the crumble instead and turned out great!
Hey Cor,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
This turned out so good! The cake was moist and delicious and the blueberries and crumble added lovely taste and texture! I used frozen blueberries and found it took longer to cook, after 55 minutes the middle was still giggly. Turned out great though!
Hey Bianca,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
I made the buckle cake this weekend too for my kids – it tasted amazing but the crumble on top did not look at pretty as yours. It looked more like cake.
Hey Rana,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Oh my goodness. This was incredibly tasty. All my kids loved it. I used almond flour instead of regular flour and it was super moist.
I can’t stop eating it!!
Hey Kyle,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
Hi, This looks amazing!
Do you know if frozen blueberries would work?
or thawed frozen blueberries?
We have a ton of frozen ones and this
looks amazing.
Thanks,
Kathi
Hey Kathi,
Totally fine to use frozen blueberries. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have exact measurements to make a 9X13 cake? This looks amazing!
Hey Dawn,
Sorry I don’t, I used a 9 inch spring form pan. I’m sure it would be fine if you follow the recipe as is with a 9×13 pan. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this for a coffee date with some girlfriends and we absolutely loved it!!! My husband didn’t believe I made it he said it was so yummy!!
Hey Esther,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan