Description
This easy blueberry buckle is moist, buttery, and loaded with blueberries beneath a crispy cinnamon crumble topping. Make it with fresh or frozen blueberries!
Ingredients
Scale
Crumb Topping
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries *see note
Instructions
- Crumb Topping: In a medium bowl, combine the sugar, cinnamon, salt, flour, and melted butter. Set aside while you make your cake batter.
- Cake: Preheat the oven to 375°F. Coat a 9×9-inch baking pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg, and vanilla together on medium speed for 2 minutes until smooth, scraping the sides of the bowl as necessary.
- With the mixer on low, add the flour mixture and milk into the mixer in alternating amounts, beginning and ending with the flour mixture, stirring until just combined. Don’t overmix.
- Stir in the blueberries and spread the batter into the prepared pan.
- Take the reserved crumb topping and break it apart with your fingers until it’s small to medium crumbles.
- Sprinkle this on top of the cake batter and bake for 40 – 45 minutes until golden brown and set in the center.
- Serve warm or at room temperature.
Notes
- You can also use frozen blueberries for this recipe if desired. Allow the blueberries to thaw and pat dry before mixing them into the batter.
