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Blueberry Sour Cream Buckle

| Updated May 28, 2016

Blueberry Sourcream Buckle

A rustic style blueberry cake that is great for breakfast, a snack or dessert. Prepare this ‘quick bread' in on regular oven or convection oven.  Lowered the temperature to 350 degrees if using convection.

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1/2 cube of butter

3/4 cup sugar

1 egg

2/3 cup sour cream

2 1/4 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 1% milk

2 cups blueberries

zest of 1 lemon


Cream softened butter and sugar with a mixer on medium speed. Scrape down the side of the bowl.  Add egg mix on med/low to incorporate.  Add sour cream and mix until incorporated. Place flour, baking powder, salt, and grated lemon peel in a separate bowl, stir to combine and set aside. Measure milk in a glass or plastic measuring cup and set aside.  Blend in flour and milk alternately to the creamy mixture until the wet and dry are just combined.  Stir in the blueberries.

Spray PAM into a 9″ x 11″ pyrex pan. Portion the buckle mixture into the dish with a serving good sized wooden or other large spoon. Mixture will be thick. Spread batter evenly.  Place on middle rack in a pre-heated oven and bake for approximately 35 minutes at 375 degrees (regular oven) or 350 degrees F(convection oven). Insert a table knife (what I use !?!?!) or a toothpick, into the center of the cake to check for doneness.  When the quick bread is done, no crumbs will be on the knife or toothpick after it is inserted and pulled out from the center of the cake/quick bread. Remove the cake from the oven and let it rest for 10 minutes before cutting and serving.

Mike Wendland

Published on 2016-05-28

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

3 Responses to “Blueberry Sour Cream Buckle”

May 30, 2016at2:20 pm, Bob Henry said:

Yummy stuff! Made it for breakfast at home this morning. We didn’t have sour cream on hand so I substituted an equal amount of lemon yogurt and a little blueberry yogurt I did have in the frig. I thought the batch size for a 9 x 13 pan would be awfully large, but after this morning’s taste test, it won’t last long.

May 28, 2016at10:15 am, NancyEH said:

Is “half a cube of butter” half of a stick?

May 30, 2016at2:22 pm, Bob Henry said:

Yes, half stick and half cube are the same, 4 tablespoons or a quarter cup.

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