0 from 3 votes
Fruity Blueberry Buckle
Blueberry Buckle is like a coffee cake, overstuffed with healthy blueberries! And it’s easy to whip up for a brunch, dessert or special breakfast!
Prep Time
30 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 50 mins
Servings: 8 -10 servings
Calories: 457 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Streusel:
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 4 Tablespoons butter softened
Cake batter:
- 4 Tablespoons butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour divided
- 2 teaspoons baking powder
- 1/2 cup milk
- 3-4 cups blueberries
Instructions
- Preheat oven to 375. In a medium bowl, mix the streusel ingredients with a fork or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, toss the blueberries with about 2 Tablespoons of the flour to lightly coat them. This will keep them from all sinking to the bottom of the cake when it bakes.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until the batter is smooth.
- Combine the remaining flour with the baking powder. Alternate adding some of the flour mixture and some of the milk to the butter mixture, and mixing after each addition.
- When batter is mixed, gently fold in the blueberries and any loose flour.
- Grease a 9-inch round spring form pan and spoon or pour in the batter. It may also be baked in an 8-inch square pan.
- Sprinkle the streusel evenly on top. Bake for 55-60 minutes, until a toothpick comes out clean (you may need to prick more than once if you hit a blueberry). Cook time will be longer if you use frozen blueberries (see note).
- Let the cake to cool in the pan for 10-15 minutes on a baking rack, then remove from the pan and let cool on the rack directly.
Cup of Yum
Notes
- If you use frozen blueberries this will extend your cooking time by 10-30 minutes.
- You can halve the recipe and bake in a 6-inch round pan.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
52mg
(17%)
Sodium
215mg
(9%)
Potassium
136mg
(4%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
435IU
(9%)
Vitamin C
5mg
(6%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 215mg | 9% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.