Blueberry Buckle
User Reviews
5
Blueberry Buckle
Description
This Blueberry Buckle recipe combines a tender cake batter made from butter, sugar, eggs, lemon zest, milk, and flour with fresh blueberries folded in gently to avoid bursting. A streusel topping of flour, light brown sugar, granulated sugar, cinnamon, and butter is mixed until crumbly and chilled before baking. The assembled buckle is baked in an 8x8-inch pan, allowing the berries to partially sink into the batter, creating its namesake texture variation, or "buckle."
The lemon zest adds a bright note that complements the sweet berries, while the cinnamon in the streusel provides warm spice and a slight crunch contrast to the soft, moist crumb. The balance between the tender interior and crumbly topping creates an inviting mouthfeel.
The cake is best cooled before slicing to hold its shape and prevent crumbling. Frozen berries can substitute fresh with some color change but no flavor loss. Alternate fruits like raspberries or blackberries can replace blueberries.
Proper measuring of flour, preferably by weight or using the fluff-and-level method, ensures consistent texture without over-dense batter. Avoid overmixing the streusel to maintain its crumbly nature.
Ingredients
For the Streusel:
- ½ cup all-purpose flour (60g)
- ¼ cup light brown sugar 55g, packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter softened, unsalted
For the Buckle:
- 1½ cups all-purpose flour (180g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter softened (113g, unsalted
- 1 cup granulated sugar (200g)
- 2 teaspoons lemon zest
- 2 large egg
- 2 teaspoons vanilla extract
- ½ cup milk 120mL, whole
- 2½ cups blueberries 394g, fresh
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 overmix the streusel topping to keep a crumbly texture rather than paste-like.
- Frozen blueberries can be used but expect some batter color change during baking.
- When zesting lemon, avoid the bitter white pith by stopping at the yellow skin layer.
- Substitute other berries like raspberries, strawberries, or blackberries if blueberries are insufficient.
- Allow the buckle to cool completely before slicing to prevent crumbling.
- Measure flour accurately by weighing or fluffing and leveling to ensure proper cake texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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