Description
Homemade blueberry buckle brings classic comfort with sweet, juicy berries nestled in a buttery crumb cake. Moist crumble topping and tender cake layers promise delightful moments of pure summer indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Cake Base:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter
- 2 large eggs
- 1/2 cup (120 ml) milk
Blueberry Filling:
- 2 cups (300 g) fresh blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Streusel Topping:
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (67 g) brown sugar
- 1/4 cup (57 g) cold butter
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F and generously grease a 9-inch square baking pan with butter or cooking spray.
- Sift together flour, sugar, baking powder, and salt in a large mixing bowl, creating a uniform dry mixture.
- Melt butter and whisk it with eggs and milk until smooth and well-incorporated.
- Pour wet ingredients into dry ingredients, gently stirring until just combined without overmixing the batter.
- Carefully fold blueberries, lemon juice, and lemon zest into the cake batter, distributing evenly.
- Transfer the batter into the prepared baking pan, spreading it smoothly and leveling the surface.
- For the streusel topping, combine flour, brown sugar, and cinnamon in a separate bowl.
- Cut cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping generously and evenly over the blueberry-studded batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove from the oven and let the buckle cool in the pan for 15 minutes before slicing and serving.
- Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by vanilla ice cream.
Notes
- Prevent blueberries from sinking by tossing them lightly in a tablespoon of flour before folding into the batter.
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent color bleeding and maintain cake texture.
- Check doneness early by testing with a toothpick around 35 minutes to avoid overbaking, which can dry out the cake.
- Create dietary variations by substituting gluten-free flour blend and using dairy-free milk and butter alternatives for allergen-friendly version.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 315
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg