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Blueberry Buckle

author: Renee N Gardner
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Print Recipe
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 1 10-inch cake (or 2 6-inch cakes)
Calories

Equipment

  • Springform pan
  • Electric mixer with paddle

Ingredients
  

Cake

  • 1/2 cup (1 stick) unsalted butter room temperature, plus more for the pan
  • 2 cups all purpose flour plus more for the pan
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup milk
  • 5 cups (2 pints) wild or cultivated blueberries

Streusel Topping

  • 1 cup flour
  • 1/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter room temperature

Instructions
 

Streusel Topping

  • In a medium bowl, combine the flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  • Using your hands, squeeze together most of the mixture to form large clumps.

Cake

  • Heat oven to 350°F. Butter a springform baking pan and dust with flour, tapping out the excess. Set aside.
  • In a medium bowl, sift together the flour, baking powder and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add the egg and vanilla, beating until fully combined.
  • Add the reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in the blueberries.
  • Pour the batter into the prepared pan; sprinkle the streusel topping over the cake.
  • Bake until a cake tester comes out batter-free, 60-70 minutes.
  • Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

Notes

The streusel topping can be frozen in an airtight container for up to 6 months.
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