Blueberry Buckle
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5.0
30 reviews
Excellent
Blueberry Buckle
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All you need are a few simple ingredients to make this old-fashioned Blueberry Buckle recipe. It's so easy to make, and it's perfect for breakfast or as a dessert!
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Ingredients
For the Streusel:
- ½ cup all-purpose flour (60g)
- ¼ cup packed light brown sugar (55g)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
For the Buckle:
- 1½ cups all-purpose flour (180g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter softened (113g)
- 1 cup granulated sugar (200g)
- 2 teaspoons lemon zest
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk (120mL)
- 2½ cups fresh blueberries (394g)
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Instructions
For the Streusel:
- In a small bowl, stir together flour, sugars, and cinnamon. Using a fork or your fingers, work the butter into the flour mixture until crumbly. Chill until ready to use.
For the Buckle:
- Preheat the oven to 375°F. Grease an 8x8-inch baking pan with baking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, stopping to scrape down the sides of the bowl occasionally. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the milk and flour mixture. Fold in 2 cups of blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with the chilled streusel topping and the remaining ½ cup of blueberries.
- Bake for 50 to 55 minutes, tenting after 25 minutes, or until the top is golden brown, and a wooden pick inserted into the center comes out clean. Let cool for at least 20 minutes before slicing and serving.
Notes
- Do not over-mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- Frozen blueberries may change the color of your batter as the berries thaw in the batter, but don’t worry, the buckle will still taste amazing.
- When zesting a lemon, stop zesting once you reach the white layer, as it’s bitter.
- If you don’t have enough blueberries, you can add any fruit instead of blueberries, such as raspberries, strawberries, or blackberries.
- Make sure you set aside enough time for the blueberry buckle to cool before serving. It’ll crumble if you try to slice the buckle while it’s hot from the oven.
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
378mg
(16%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
498IU
(10%)
Vitamin C
5mg
(6%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 378mg | 16% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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