Blueberry Buckle

Blueberry buckle is a delightful dessert that perfectly combines the sweetness of blueberries with a tender cake base and a crumbly streusel topping. It’s a classic treat that’s sure to please your taste buds.

Tasting Notes

The Blueberry Buckle offers a burst of juicy blueberries in every bite, complemented by a moist and flavorful cake. The streusel topping adds a crunchy texture and a hint of sweetness. It’s best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
• For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

Kitchen Equipment

• Mixing bowls
• Electric mixer
• 9×9 inch baking pan
• Measuring cups and spoons
• Mixing spatula
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan.
2. Make the Streusel Topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Assemble and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the blueberry buckle to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Pro Tips

• Use fresh blueberries for the best flavor and texture, but frozen blueberries can also be used (do not thaw before adding to the batter).
• Do not overmix the batter to avoid a tough cake texture.
• If the streusel topping starts to brown too quickly, tent the buckle with aluminum foil halfway through baking.

Variations

• Substitute blueberries with other berries like raspberries or blackberries for a different flavor profile.
• Add a teaspoon of lemon zest to the batter for a hint of citrusy freshness.
• Experiment with different spices in the streusel topping, such as nutmeg or cardamom.

FAQs