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Blueberry Buckle

A single layer cake filled with fresh blueberries and topped with a scrumptious streusel.
Course: Breakfast, Dessert
Cuisine: American
Author: Catherine's Plates

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.