Easy Blueberry Buckle
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5.0
3 reviews
Excellent
Easy Blueberry Buckle
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Blueberry buckle is an old-fashioned recipe made with a moist vanilla cake studded with fresh blueberries. It's simple and rustic, especially with that sweet crumbly streusel on top!
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Ingredients
For the Streusel topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon salt
- ½ cup salted butter room temp
For the Cake:
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup granulated sugar
- ½ cup butter salted, at room temperature
- 3 tablespoons brown sugar
- 2 eggs
- ½ cup milk
- 2 ½ teaspoons vanilla extract
- 3 cups fresh blueberries
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Instructions
Make the topping:
- In a medium sized mixing bowl, add the flour, brown sugar, sugar, cinnamon and salt.
- Add the butter and, using a fork, blend until crumbly. Set aside.
Make the Cake:
- Preheat the oven to 350°. F and spray a 9x13” baking dish with cooking spray.
- In a medium mixing bowl, add the flour, baking powder, salt and baking soda.
- In a separate large mixing bowl, add the white sugar, butter and brown sugar. (use the bowl a stand mixer fitted with a paddle attachment if you'd like)
- Beat with an electric mixer on medium speed for 2 minutes.
- Then add in the eggs and blend for 30 seconds just until incorporated.
- Lastly, blend in the milk and vanilla extract.
- Working in batches, add in the flour mixture and mix until just barely combined.
- Gently stir in 2 cups of the blueberries using a rubber spatula.
- Pour the batter into the prepared dish and top with remaining one cup of blueberries.
- Sprinkle the streusel evenly over the top.
- Bake for 55 minutes in the center rack of the preheated oven.
Notes
- Store in an airtight container for up to 4 days.
- Add a ¼ teaspoon nutmeg or allspice.
- Use fresh or frozen blueberries. Thaw and drain excess liquid if using frozen. You can also pat them dry with a paper towel.
- Use unsalted butter and add in 1⁄4 teaspoon of salt to the recipe.
- Be careful not to over-mix the batter. Mix it until until just barely combined.
- Swap the blueberries for another berry like raspberries or blackberries or even a mix of berries.
- Make a simple glaze if you'd like to drizzle one over the top of the cake as well. Whisk together 1⁄2 cup powdered sugar, 2 teaspoon of milk and 1⁄2 teaspoon vanilla extract until smooth. If thick, add in 1 teaspoon of milk at a time until the desired consistency. If it is too thin, add in 1 tablespoon of powdered sugar until the desired consistency. Then spoon it top of the buckle.
Nutrition Information
Show Details
Serving
1slice
Calories
245kcal
(12%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
41mg
(14%)
Sodium
243mg
(10%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
326IU
(7%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 243mg | 10% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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