Blueberry Buckle - An incredibly moist and tender cake studded with fresh blueberries and topped with a streusel-like topping. Ideal to serve with coffee, tea or with a scoop of vanilla ice cream for dessert.
- 1/4 cup butter unsalted, softened
- 3/4 cup sugar granulated
- 1 egg large
- 1 tsp vanilla
- 2 cups all-purpose flour all purpose
- 2 tsp baking powder
- 1/2 tsp salt or to taste
- 1/2 cup milk
- 1 1/2 cups blueberries
For the topping
- 1/3 cup all-purpose flour all purpose
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup brown sugar packed
- 1/4 cup butter softened
Preheat Oven: Preheat the oven to 375F.
Combine Wet Ingredients: Cream the butter, sugar, egg, and vanilla in a large mixing bowl until light and fluffy.
Combine Dry Ingredients: Reserve 1 tbsp of the flour and set it aside. Whisk the remaining flour, baking powder, and salt in a separate bowl.
Mix: Beat 1/3 of the flour mixture into the wet ingredients, then mix in 1/3 of the milk, and repeat until everything is blended.
Add Blueberries: Toss the blueberries with the reserved tbsp of flour. Fold the blueberries into the prepared batter with a spatula. Pour the batter into a greased 8x8 pan.
Make Topping: Combine the topping ingredients until a crumbly mixture forms. Sprinkle it evenly over the batter.Bake: Bake for 30-35 minutes or until baked through.
Bake: Bake for 30-35 minutes or until baked through.
- Cover it with foil or plastic wrap and keep at room temperature for up to 3 days. Enjoy with coffee or tea and thank me later!
Serving: 1piece | Calories: 352kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 270mg | Potassium: 207mg | Fiber: 2g | Sugar: 32g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg