Blueberry Buckle
User Reviews
4.5
Blueberry Buckle
Description
The recipe constructs a topping by mixing flour, light brown and granulated sugar, cinnamon, salt, and softened butter until the texture resembles wet sand, which forms a crumbly streusel once baked. The cake batter is prepared by combining flour and baking powder, then creaming butter, sugar, salt, lemon zest, and vanilla for flavor and lightness. Eggs are incorporated carefully to maintain the batter's structure.
Fresh blueberries are folded into the batter, which is poured into a prepared cake pan. The streusel topping is sprinkled over the cake before baking at 350°F, producing a moist cake with a tender crumb and a golden, cinnamon-scented topping.
The lemon zest complements the blueberries with a subtle brightness, balancing sweetness. This cake is suitable for serving as a breakfast item, dessert, or snack, pairing well with coffee or tea.
Careful mixing and appropriate pan preparation ensure the cake bakes evenly and releases cleanly when finished.
Ingredients
For the Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch salt
- ¼ cup butter softened, cut into 8 pieces, unsalted
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 10 tablespoons butter softened, unsalted
- ⅔ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon lemon zest, grated
- 1½ teaspoons vanilla extract
- 2 egg at room temperature
- 4 cups blueberries 20 ounces, fresh
Instructions
- Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.
- Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.
- In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar, salt and lemon zest at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries into the batter until evenly distributed.
- Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.
- Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).
- Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.
Notes
- Use room temperature eggs to help with even mixing and incorporation.
- Grease and flour the cake pan well, and line the bottom with greased parchment for easy removal.
- Fresh blueberries are necessary for texture and flavor; wash and drain them before adding to batter.
- Lemon zest adds a subtle brightness that enhances the blueberry flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 173mg | 7% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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