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Blueberry Buckle

Blueberry Buckle

A moist yellow cake filled with fresh blueberries, topped with a crumble.
Course Brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Christoph

Ingredients

Cake

  • ¼ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1½ cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk, minus 1 teaspoon
  • 1 teaspoon vanilla
  • 2 cups blueberries, fresh or frozen

Crumb Topping

  • ½ cup sugar
  • ¼ cup brown sugar
  • 5 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup butter, cold and cut into small pieces

Icing

  • ½ cup confectioners sugar
  • ½ teaspoon milk

Method

Cake

  1. Heat oven to 375°F. Grease an 8” x 8” square pan or a 9” springform pan.
  2. Tip: Place a piece of parchment paper over the bottom of your springform pan before closing. Grease the pan and paper as you normally would. The paper makes it easy to separate the cake from the bottom.
  3. Cream together the butter and sugar. Add egg to creamed mixture and mix well to combine.
  4. In another bowl sift together flour, baking powder and salt.
  5. Add vanilla to milk to make ½ cup.
  6. Add flour mixture alternating with milk to the creamed butter, mix until combined. Gently fold in blueberries.

Crumb Topping

  1. In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Using a pastry blender or fork cut the butter into sugar mixture until mixture resembles a coarse meal.

Icing (Make when cake is completely cooled)

  1. Place powdered sugar in small mixing bowl. Add milk a little at a time until icing will drizzle off spoon.

Assemble

  1. Pour cake batter into prepared pan.
  2. Cover batter evenly with crumb topping. Bake for 40 - 45 minutes, or until toothpick inserted in center comes out clean and top is slightly browned.
  3. Place pan on a wire rack to cool for 15 - 20 minutes before removing the springform.
  4. Allow to cool completely.
  5. Drizzle top of cooled cake with icing.

Cooks Notes

If using frozen blueberries, be sure to thaw and drain the berries before adding to the batter.