Blueberry Buckle

Blueberry Buckle whips up super quick and easy. This moist cake is bursting with sweet, juicy blueberries with the most incredible streusel topping. It's the quintessential summer dessert and a true crowd-pleaser!

Course Breakfast, Dessert

Cuisine Berries, Easy, Fruit, Summer

Diet Low Salt

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 333kcal

Author Jessy Freimann

Equipment

Ingredients

BUCKLE INGREDIENTS:

¾ cup granulated sugar
¼ cup salted butter softened
1 large egg
½ cup whole milk
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon Kosher salt
1 cups blueberries rinsed and well drained

STREUSEL TOPPING INGREDIENTS:

½ cup granulated sugar
⅓ cup all purpose flour
½ teaspoon ground cinnamon
¼ cup salted butter softened

Instructions

Blueberry Buckle

Preheat oven to 375 degrees F. Grease a 9" x 9" square pan.
Mix sugar, butter and egg until well combined. Add milk and mix to combine.
Whisk together flour, baking powder and salt and add to the sugar mixture until just combined.
Fold in blueberries. The dough will be sticky (somewhere between a batter and a dough) but it is just as it's supposed to be, so don't add any more liquid!
Spread the batter carefully to cover the bottom of the pan.

Topping

In a separate bowl, mix sugar, flour, cinnamon and butter using a pastry cutter or fork until well combined with a crumbly consistency.
Top the batter with the streusel topping and bake for 45-50 minutes or until your cake tester comes out clean. Serve warm or cooled.

Notes

This will last up to 5 days covered at room temperature.

Nutrition