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Blueberry Buckle

Blueberry Buckle
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Blueberry Buckle is a moist, tender cake bursting with fresh blueberries and topped with a buttery crumb topping. This classic American dessert is perfect for breakfast or a sweet treat any time of day.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • 2 cups (300g) fresh blueberries
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (40g) all-purpose flour (for crumb topping)
  • 1/2 teaspoon ground cinnamon (for crumb topping)
  • 1/4 cup (57g) unsalted butter, cold and cubed (for crumb topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
  5. Alternately add the flour mixture and milk to the creamed batter, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in fresh blueberries gently to avoid crushing.
  7. Pour batter into prepared pan and spread evenly.
  8. To make the crumb topping, combine brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in cold cubed butter using a pastry blender or fingers until mixture resembles coarse crumbs.
  9. Sprinkle crumb topping evenly over the batter.
  10. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For added flavor, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Find it online: https://seasonedrecipe.com/blueberry-buckle/