Blueberry Buckle
A single-layer cake studded with fresh blueberries and finished with a buttery, cinnamon streusel. Perfect for breakfast or dessert.
Course Breakfast, Dessert
Cuisine American
Author Catherine’s Plates
Equipment
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Stand mixer with large mixing bowl and paddle or whisk
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9 x 9-inch baking pan
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Sifter and a small bowl
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup butter, softened to room temperature
- 1 large egg, room temperature
- 3/4 cup milk
- 2 cups fresh blueberries, washed and dried
Streusel or Topping
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1 tsp ground cinnamon
- 1/4 cup butter, softened
Instructions
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Preheat the oven to 375°F (190°C). Grease and flour a 9 x 9-inch baking pan or dish.
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer, cream the sugar and softened butter until light and fluffy. Add the egg and mix until incorporated.
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Add the dry mixture and milk in three alternating additions: one-third of the flour mixture followed by one-third cup of milk, repeating twice more. Mix until just combined; the batter should be thick.
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Gently fold the blueberries into the batter using a spatula. Spread the batter evenly into the prepared pan.
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For the streusel, combine the sugar, flour, cinnamon, and softened butter in a small bowl. Work with a fork or pastry blender until the mixture is crumbly. Sprinkle evenly over the batter.
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Bake 35–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving. The buckle is delicious warm or at room temperature.