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Blueberry Buckle
Blueberry Buckle
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Prep Time:
5 minutes
Cook Time:
70 minutes
Total Time:
75 minutes
Classic blueberry buckle cake with a generous amount of juicy blueberries and a buttery streusel topping.
Ingredients:
  • Cake ingredients:
  • 2 cups (260 g) all purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick, 57 g) unsalted butter, softened
  • 3/4 cup (150 g) sugar
  • 1 large egg
  • 1/2 cup (120 ml) milk
  • 1 pint (550 ml) blueberries
  • Topping ingredients:
  • 1/4 cup (57 g) unsalted butter, softened
  • 1/2 cup (100 g) sugar
  • 1/3 cup (45 g) all purpose flour
  • 1/2 teaspoon cinnamon
Instructions:
  • Preheat your oven to 375°F (190°C) and generously butter the inside of an 8-inch springform pan.
  • In a medium bowl, combine 2 cups of flour, baking powder, and salt while whisking.
  • In a stand mixer or by hand with a wooden spoon, cream together the butter and sugar until fluffy for approximately 3 minutes. Incorporate the egg into the mixture.
  • Add the flour mixture in 3 parts, alternating with the milk, ensuring even distribution. Toss the berries with the remaining 1 to 2 tablespoons of flour to separate and scatter evenly throughout the batter. Gently fold the berries into the batter before pouring it into the prepared pan. Set aside.
  • Use a fork or your hands to blend butter, sugar, flour, and cinnamon until crumbly. Sprinkle the mixture over the batter.
  • Bake for one hour, then test for doneness by gently inserting a fork. If it's not clean, bake for an additional 5 to 10 minutes.
  • Once the cake has cooled, gently slide a knife around the edges to loosen it, then carefully lift the cake out of the pan.

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