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.