Description
Classic Blueberry Buckle is a delightful, moist cake bursting with fresh blueberries and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a sweet snack, this recipe combines a tender batter with a crumbly topping that bakes to golden perfection.
Ingredients
Scale
Batter Ingredients
- 2 cups cake flour
- 3/4 cup sugar
- 1 egg
- 1/2 cup whole milk
- 4 tbsp butter (room temperature)
- 3 cups fresh blueberries
Streusel Topping
- 1/2 cup sugar
- 1/3 cup cake flour
- 1/2 tsp cinnamon
- 4 tbsp cold butter (cubed)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish to ensure the buckle doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy. Then add the egg and vanilla extract, beating well to incorporate.
- Combine Batter: Gradually add the dry ingredients alternating with the milk to the creamed mixture, mixing until just combined. Gently fold in the fresh blueberries to avoid breaking them.
- Spread Batter: Pour and spread the batter evenly into the prepared baking dish.
- Prepare Streusel: In a small bowl, combine sugar, cake flour, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture becomes crumbly. Sprinkle this streusel evenly over the batter.
- Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and allow the buckle to cool for at least 10 minutes before serving to let the structure set.
Notes
- Use cake flour for a tender crumb; all-purpose flour can be substituted but may result in a denser texture.
- Fresh blueberries are preferred for the best flavor; frozen blueberries can be used but thaw and drain them first to avoid excess moisture.
- Do not overmix the batter once adding blueberries to keep the cake light.
- The streusel topping can be varied with chopped nuts if desired for added texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
