Classic Blueberry Buckle
A moist blueberry studded cake topped with a crunchy cinnamon streusel for a perfectly delicious dessert. It's easy to make and always a hit!
Servings: 12 servings
Ingredients
Cake
- 3/4 cup white sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 2/3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups blueberries, fresh or frozen (see Notes)
Topping
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 cup butter, softened
Instructions
For the Cake
- Cream together the sugar, butter and egg.
- Add the flour, baking powder and salt, alternating with the milk. Mix just until combined. Batter will be thick.
- Gently fold in the blueberries. This can be a little tricky because of the thick batter, but if you take your time it shouldn't be too difficult.
- Pour the batter into a greased 9 in. or similar sized baking dish. (A metal pan is preferred. If using glass, see Notes below.)
For the Topping
- Combine all four ingredients until crumbly. Using a fork or pastry cutter makes this easier. Sprinkle evenly over the top of hte cake batter.
- Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy warm or cold. Can be served with ice cream, milk or whipped cream.
Notes
- FROZEN BLUEBERRIES: If using frozen blueberries, the cake may take a bit longer to bake.
- GLASS BAKING DISH: If you bake this in a glass baking dish, you may have trouble with the edges of the cake getting overbaked by the time the middle is done. Two things that can help this are to lower your oven temperature by 25º and baking it an additional 10 minutes if needed. You can also try covering the cake with foil after about 30 minutes. This sometimes can help keep the hit in the pan and get the center to bake more quickly.
- FREEZING: This cake freezes really well. Just cool it completely before doing so.