Classic Blueberry Buckle is a delightfully moist cake that’s topped with a sweet, crunchy streusel and bursting with fresh blueberries. It’s not overly sweet, making it a perfect dessert or brunch treat. If you’re looking for a comforting and delicious cake that’s easy to make, you’ve come to the right place.
The combination of tender cake, juicy blueberries, and crunchy topping creates a delightful contrast that’s sure to please everyone. Even if you’re not a huge fan of blueberries, this cake will win you over with its irresistible flavor and texture.
Kitchen Equipment Needed:
- Mixing bowls
- Electric mixer or whisk
- 9-inch square baking dish
- Measuring cups and spoons
- Spatula
- Oven
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries (or frozen, if fresh are not available)
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Directions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Gently fold in the blueberries.
- Make the Streusel Topping:
- In a small bowl, combine the sugar, flour, and cinnamon.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble and Bake:
- Pour the batter into the greased baking dish and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Serve:
- Let the blueberry buckle cool in the baking dish for about 10 minutes before serving.
- Serve warm or at room temperature, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy!
- Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Notes:
- For an extra burst of flavor, you can add a teaspoon of lemon zest to the cake batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding too much into the cake.
This Classic Blueberry Buckle is a fantastic treat that’s easy to prepare and perfect for any occasion. The combination of tender cake, sweet blueberries, and crunchy streusel topping is simply irresistible!
Classic Blueberry Buckle Recipe
Classic Blueberry Buckle is a delightfully moist cake that’s topped with a sweet, crunchy streusel and bursting with fresh blueberries. It’s not overly sweet, making it a perfect dessert or brunch treat. If you’re looking for a comforting and delicious cake that’s easy to make, you’ve come to the right place.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch square baking dish
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries or frozen
For the streusel topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined. Gently fold in the blueberries.
- For the streusel, combine the sugar, flour and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour the batter into the greased baking dish and spread it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the buckle cool in the dish for about 10 minutes. Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.
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