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Blueberry Buckle Recipe

Servings: 1 wedge
Ingredients
  • STREUSEL:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 4 tablespoons softened butter
  • CAKE:
  • 1 1/2 cups flour
  • 1 1/2 tablespoons baking powder
  • 10 tablespoons softened butter
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 pints fresh blueberries, not canned
Container:9 inch cake pan
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.5 hrs
STREUSEL:
  • In a mixer, on low speed, combine flour, sugars, cinnamon, and salt. Add butter and mix on low until it is crumbly.
  • Transfer to a bowl and set aside.

CAKE:
  • Preheat oven to 350­° F.
  • Spray cake pan with non-stick cooking spray and line the bottom with parchment or waxed paper, or dust bottom with flour.
  • Whisk flour and baking powder in a small bowl.
  • In a mixer, cream butter, sugar, salt,and lemon zest until light and fluffy. Beat in vanilla extract. Add eggs one at a time until all are incorporated. Gradually add the flour mixture until almost incorporated.
  • Remove from mixer and continue to blend by hand. The batter will be heavy and thick. Gently fold in blueberries.
  • Transfer batter to the prepared cake pan. You will need to use a spatula to spread the batter evenly into the pan. Sprinkle the top with the streusel.
  • Bake until golden brown, approximately 55 minutes.
  • Remove from oven and cool on a wire rack.
  • Run a butter knife around the inside edge of the cake pan to loosen the cake from the pan. Tip the pan and remove the cake. Cut into wedges and serve.
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blueberry buckle

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2Tmom User
Rating of 5 out of 5.0 stars
Reviewed By
"This is one of my families favorite recipes. It is full of blueberry flavor is really moist and goes great with vanilla ice cream."
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