5.0 from 24 votes
Blueberry Buckle
Blueberry Buckle is a classic American dessert with a tender cake studded with juicy blueberries and topped with a crumbly streusel topping!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 235 kcal
Course:
Dessert
Cuisine:
American
Ingredients
crumb topping
- 4 Tbsp cold unsalted butter, cut in small pieces
- 1/2 cup sugar
- 1/3 cup cake flour (you can also use regular flour)
- 1/4 tsp freshly ground nutmeg
for the cake
- 2 cups cake flour (you can also use regular flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup cultured buttermilk
- 1 dry pint blueberries (about 2 cups)
Instructions
- Preheat the oven to 360F. Grease a 9x9 square baking pan and line with parchment paper 'sling' if you'd like to be able to lift the buckle out for easy slicing.
- First up, make the crumble topping. Mix the butter with the sugar, flour, and nutmeg. Use your fingers to rub the chunks of butter into the flour. Keep at it until you reach an even crumbly consistency. Set aside.
- For the cake, whisk the flour, baking powder, and salt together in a bowl to combine. Set aside.
- Cream the butter and sugar together until fluffy. I do this in my stand mixer, but you can do it with electric beaters if you prefer.
- Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl to get everything incorporated.
- With the mixer on low, add 1/3 of the flour mixture. When that has almost been incorporated, add half the buttermilk. When that's incorporated, add another 1/3 of the flour mixture, then the rest of the buttermilk, and finally the last of the flour. Scrape down the bowl so that everything is well combined.
- Fold in the blueberries (the batter will be very thick) and turn into your prepared pan. Spread out evenly, and then top with the crumble mixture.
- Bake on the middle rack of the oven until golden, and a toothpick inserted in the center comes out without wet batter on it, about 40 minutes.
- Let the buckle cool for 10-15 minutes before slicing.
Cup of Yum
Notes
- *Recipe tweaked from Alton Brown
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
149mg
(6%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
261IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
34mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 149mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.