Blueberry Buckle
Tangy and sweet, this soft blueberry buckle is a great choice for breakfast or dessert! It's a buttery, moist cake with juicy blueberries in every bite!
Servings: 9 Servings
Ingredients
Cake
- 1 and 2/3 Cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup butter
- 1 large egg
- ½ cup milk
- 1 ¾ cup fresh blueberries
Crumb Topping
- 1/3 Cup Flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 5 tablespoons unsalted butter cold
Instructions
- Start by preparing the crumb topping so it can chill in the fridge while the batter is prepared.
- In a medium bowl combine the flour, sugar, brown sugar, salt, and cinnamon. Dice the cold butter into small cubes and add to the flour and sugar mixture. Use a fork or pastry cutter to cut in the butter until crumbly. Set in the fridge until needed.
- Preheat the oven to 375°. Spray an 8x8 baking pan with pan spray and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large bowl beat together the sugar and butter until creamy. Add the egg and mix until well combined. Add in the flour mixture and milk alternating, starting with the flour. Once the flour and milk are fully incorporated into the batter, gently fold in the blueberries until just barely evenly distributed.
- Pour the batter into the prepared pan and top evenly with the chilled crumb topping. Bake for 30-35 minutes, until a toothpick, comes out clean from the center. Let cool before serving.
Nutrition
Calories: 345kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 257mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
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