This classic blueberry buckle recipe is a coffee cake-like dessert, full of fresh blueberries and topped with a buttery, crisp topping.
This recipe is super easy to make and a great way to use up all those fresh blueberries that are in season. This recipe uses cake flour. If you do not have it on hand, you can make it yourself.
Blueberry Buckle Cake
Print RecipeIngredients
- CAKE:
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup white sugar
- 1 tablespoon brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle bakers extract)
- 1/2 cup whole milk or vanilla coffee creamer
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
- 3 cups fresh or frozen blueberries (do not thaw if using frozen blueberries)
- CRISP TOPPING:
- 1/3 cup cake flour
- 1/2 cup white sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cut into cubes
Instructions
CAKE: Preheat oven to 375-degrees and line a 9x9-inch square pan with foil or parchment paper and spray with baking spray. Set aside.
Using an electric mixer, cream together the butter and sugar on medium speed. Add the egg and vanilla extract and mix until combined.
In a separate bowl, combine the cake flour, baking powder, salt, cinnamon and nutmeg and stir. Add the flour mixture to the bowl, alternating with the milk. Mix until just combined.
Add the blueberries to the bowl and mix in gently using a rubber scraper. Pour the batter in the prepared pan.
CRISP: in a small bowl combine the cake flour, sugar, cinnamon and cold butter. Use a pastry blender or two forks to incorporate the butter. There will still be chunks of butter once you are done mixing.
Spoon the mixture over the cake in an even layer. Option to sprinkle with a touch of cinnamon.
Bake cake in 375-degree oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let set for 1-2 hours before cutting into desired sized slices.
Notes
Store at room temperature in an airtight container.
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