Blueberry Buckle
A single layer cake filled with fresh blueberries and topped with a scrumptious streusel.
Equipment
- stand mixer with large mixing bowl & mixing tool
- 9 x 9 baking pan or dish
- sifter & bowl
Ingredients
Cake
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup white granulated sugar
- 1/4 cup butter, softened to room temperature
- 1 large egg, room temperature
- 3/4 cup milk
- 2 cups fresh blueberries, washed and dried
Streusel or Topping
- 1/2 cup white granulated sugar
- 1/3 cup flour
- 1 tsp ground cinnamon
- 1/4 cup butter, softened
Instructions
- Preheat oven to 375 degrees. Grease and flour a 9 x 9 baking pan or dish.
- In a medium bowl, sift together flour, baking powder and salt. (Cake ingredients)
- In mixing bowl of a stand mixer cream together sugar and butter until fluffy. Add in egg and mix again until combined.
- Mix in 1/3 of the flour mix and 1/3 cup of milk until combined. Repeat with 1/3 of flour mix and 1/3 of milk, then repeat with remainder of flour and the milk. Batter should be a thick consistency.
- Using a spatula fold in blueberries. Spread the mixture into the prepared baking dish evenly.
- In a small bowl, blend together sugar, flour, cinnamon, and butter (topping ingredient list) until crumbly. (Use forks or a pastry blender.) Sprinkle over the batter in the pan.
- Bake in preheated oven for 35-45 minutes until toothpick comes out clean from center of cake. This recipe can be served warm or cooled.