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Blueberry Buckle Cake

This blueberry buckle cake is topped with a sweet cinnamon-streusel topping that is delicious for breakfast or dessert (or both, we won’t tell anyone).

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For Batter

For topping

  • 1 cup old-fashion rolled oats
  • 1/2 cup light brown sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, softened


  1. Step 1
    For batter: Preheat oven to 350°F and grease a 9x13” baking pan with nonstick cooking spray. Whisk flour, sugar, baking powder, cinnamon and salt together in medium bowl until combined. Add egg, vanilla, milk and oil and whisk until smooth. Pour batter into prepared baking dish.

  2. Step 2
    Dollop Lucky Leaf Premium Blueberry Fruit Filling & Topping on top of batter and gently swirl the filling and batter together with a knife or rubber spatula.

  3. Step 3
    For topping: Whisk oats, brown sugar, flour and cinnamon together in medium bowl until combined. Add butter and combine with pastry blender or fork until coarse crumbs form. Sprinkle topping evenly over batter.

  4. Step 4
    Bake unil topping is light golden-brown and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Remove from oven and let cool to room temperature, about 30 minutes. Slice and serve with ice cream if desired.

What others are saying about this recipe

  1. Jean says:

    Looks yummy. I will try tonight!

  2. Carol says:

    Looking forward to making these

  3. Suzy says:

    This Blueberry Buckle Cake looks amazing and even gave me ideas for many other flavors to try. Like with the Blueberry Snack Bars, wouldn’t it be wonderful to make Lemon Blueberry Snack Bars… Yum.!! I honestly can’t wait to try my hand at making these.

  4. Sandra Parlier says:

    That looks so good i can’nt wait to try it .Please send i to my email. Thank you

  5. Joyce Ober says:

    Love Lucky Leaf. Always yumm.

  6. Kathy says:

    I made this today and it was amazing! Not too sweet..just perfect!! Thanks for sharing 💙

  7. Debby says:

    Made this last night. Delicious. My husband really loved it. Topping so good and something we hadn’t had for awhile.
    Love it. Thank you

  8. nelda Martinez says:

    want to try making blue berry cake

  9. J Wilford says:

    Looks good

  10. Sherry McKerr says:

    Sounds so good!!

  11. Peggy says:

    Love this I have tried more of the lucky leaf going to make a cherry one tonight for Sunday dinner thanks for sharing

  12. Peggy says:

    Love this thanks for sharing

  13. Georgia Boller says:

    Looks great! Im going to make it

  14. Terry Fahringer says:

    Love your ideas. The recipes are simple . Taste delicious!!!

  15. Linda says:

    Just made this for first time tonight!
    We just had it and I have to say was delish! Def will make again.

  16. Linda says:

    Looks Great will be making this❤️❤️❤️

  17. Sonya Curry says:

    I used a lemon flavoring in my cake. It was wonderful and delicious I have gotten many compliments from my family and friends. I have also made a lemon glaze to pour over it.

  18. Joy Spence says:

    Love the recipes

  19. Donna says:

    Yummy, yummy !!!!

  20. Dorothy says:

    I love easy recipes!
    How about using a cake mix?

    1. Newell Rinehart says:

      Hi Dorothy,
      Buckle Cake requires a denser cake than you typically find in a boxed cake mix, so we wouldn’t recommend it. That said, you could experiment with thickening it up with extra flour or egg if you want.

  21. Linda Stedman says:

    I would love to get more recipes 😘

    1. Newell Rinehart says:

      Hi Linda,
      You can download our recipe ebooks at:

  22. Sarah Withrow says:

    This is a wonderful dish! Serve it warm with Bluebell homemade vanilla ice cream for an instant family favorite!!!

  23. Jeannette Casesa says:

    Love your Blueberry Pie filling

  24. Eileen Riggs says:

    Can this finished cake be frozen. I would like to make as holiday gifts.

    1. Laura Hauser says:

      We have not tested freezing this dessert.

  25. Pat Crume says:

    Sounds great

  26. carol ann sebree says:


  27. Cheryl Cox says:

    I made this twice and liked it better with 1/2 tsp in the batter rather than 1/8 tsp.

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