Blueberry Buckle

Course: Cake

Cuisine: American

Keyword: blueberry buckle

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 526kcal

Author: Malinda Linnebur

This old-fashioned Blueberry Buckle is so easy to make and has a soft texture complemented by juicy blueberries scattered throughout. Additionally, the crumbly topping adds a delightful touch. Plus, this recipe can be made with either fresh or frozen blueberries.

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Ingredients

CRUMB TOPPING

½ cup (105g) granulated sugar
½ cup (65g) all-purpose flour
½ teaspoon cinnamon
pinch salt
5 tablespoons butter, soft

CAKE

2 cups (265g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup (155g) granulated sugar
¼ cup (55g) butter, soft
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla
⅔ cup (160ml) milk
2½ cups (350g) blueberries

Instructions

Preheat oven to 350℉. Lightly grease a 9x9 baking pan; set aside.
In a small bowl combine the sugar, flour, cinnamon, and salt for the crumb topping. Cut in the soft butter until crumbly; set aside.
In a small bowl combine the flour, baking powder, and salt for the cake; set aside. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment cream the sugar and butter until light and fluffy. Scrape down sides often.
Add eggs and vanilla and mix just until combined. Alternating with the milk add the flour mixture and mix just until almost combined. Fold in blueberries. Spread into prepared baking pan. Sprinkle with reserved crumb topping then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Notes

STORAGE: Store cooled leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
FREEZER-FRIENDLY: Freeze completely cooled cake tightly wrapped in foil or in a freezer-safe container or bag for up to 3 months. Thaw overnight at room temperature.

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