Indulge in the nostalgia of grandma's kitchen with this classic and irresistible blueberry buckle recipe. The moist cake base is filled with bursts of juicy blueberries and topped with a buttery streusel crumble. Whether enjoyed for breakfast, brunch, or dessert, this blueberry buckle is sure to become a family favorite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Directions
- Preheat your oven to 375°F (190°C). Grease and flour a 9-inch square baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking dish, spreading it evenly.
- In a small bowl, combine the flour, sugar, and cinnamon for the streusel topping.
- Pour in the melted butter and mix until crumbly.
- Sprinkle the streusel mixture over the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the blueberry buckle to cool for a few minutes before serving. Serve warm or at room temperature.
- Enjoy!
