Ingredients
To make this delicious Blueberry Buckle, you’ll need the following ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
For the Brown Sugar Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Kitchen Equipment Needed
To prepare this Blueberry Buckle, you’ll need the following kitchen equipment:
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch square baking pan
- Parchment paper (optional)
- Knife
Directions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch square baking pan or line it with parchment paper.
- Make the Cake Batter:
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Prepare the Topping:
- In a small bowl, combine the flour, brown sugar, and ground cinnamon.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake:
- Spread the cake batter evenly in the prepared baking pan.
- Sprinkle the brown sugar topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the Blueberry Buckle to cool in the pan for at least 15 minutes before slicing.
- Serve warm or at room temperature, and enjoy!
Tips and Variations
- Fruit Options: Substitute the blueberries with other berries like raspberries, blackberries, or a mix for a different flavor.
- Nutty Addition: Add a handful of chopped nuts, such as walnuts or pecans, to the topping for extra crunch.
- Spiced Buckle: Add a teaspoon of ground nutmeg or cardamom to the cake batter for a spiced variation.
- Glaze: Drizzle a simple powdered sugar glaze over the top for added sweetness and presentation.
Storing Leftovers
Store any leftover Blueberry Buckle in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for a few seconds before serving, if desired.
Food and Drink Pairings
This Blueberry Buckle pairs wonderfully with a variety of beverages. Enjoy it with a cup of coffee or tea for breakfast or brunch, or serve it with a scoop of vanilla ice cream for a decadent dessert. For a special treat, pair it with a glass of chilled dessert wine or a hot toddy.
FAQ
Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the cake from becoming too watery.
What if I don’t have a 9-inch square baking pan? You can use an 8-inch square pan, but you may need to adjust the baking time slightly. Keep an eye on the buckle and test for doneness with a toothpick.
Can I make this buckle gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for best results.
How do I prevent the blueberries from sinking to the bottom? Toss the blueberries in a tablespoon of flour before folding them into the batter. This can help keep them suspended in the cake.
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