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blueberry buckle

Blueberry Buckle

Charlotte Miller
A delightful cake combining sweet blueberries with a buttery batter and crunchy streusel topping, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

For the Batter

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries or frozen, tossed with 1 tbsp flour if frozen

For the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cut into small pieces

Instructions
 

Prepare the Batter

  • Preheat oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
  • In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  • Gradually add dry ingredients to the butter mixture, alternating with 1/2 cup milk, mixing until just combined.
  • Gently fold in 1 cup of blueberries, reserving 1/2 cup for the top.

Make the Streusel Topping

  • In a bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, and 1/2 tsp cinnamon.
  • Cut in 1/4 cup cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs.

Assemble and Bake

  • Pour batter into the prepared pan and spread evenly.
  • Sprinkle remaining 1/2 cup blueberries over the batter, followed by the streusel topping.
  • Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes before serving.

Notes

  • Can be stored in an airtight container at room temperature for 1-2 days or refrigerated for 3-4 days.
  • Reheat in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds.
  • Use fresh blueberries for best results, but frozen can be used without thawing, tossed with flour to prevent sinking.
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