Blueberry Buckle Recipe, an old fashioned single layer cake studded with blueberries and topped with a streusel topping.
Have you ever had blueberry buckle?
Think blueberry muffin meets coffee cake, and you’re somewhere close to a blueberry buckle.
My father, the baker in this family, first introduced me to blueberry buckles years ago through an old newspaper clipping. According to the clipping, the recipe originally came from the now-out of print but highly regarded Lee Bailey’s Country Desserts.
The recipe has long since become one of our family favorites. I mean, who wouldn’t want a giant blueberry muffin coffee cake?
Updated from the recipe archive, first posted in 2005!
Blueberry Buckle
Make sure your baking soda is fresh and still active. To test, place 1 teaspoon of baking soda in a small bowl. Drizzle with some warm water. If the baking soda is still good, it will bubble up. (See The difference between baking soda and baking soda for more information.)
ingredients
- Cake ingredients:
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260 g all-purpose flour (plus 1-2 tablespoons flour for dusting the blueberries)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 cup (1/2 stick, 57 g) unsalted butter, softened
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3/4 cup (150g) sugar
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1 large egg
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1/2 cup (120 ml) milk
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1 pint (550 ml) blueberries
- Topping Ingredients:
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1/4 cup (57 g) unsalted butter, softened
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1/2 cup (100g) sugar
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1/3 cup (45 g) all-purpose flour
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1/2 teaspoon cinnamon
special equipment
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8 inch springform pan
method
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Preheat the oven to 190°C. Butter the inside of an 8-inch springform pan. Put aside.
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Whisk together the 2 cups flour, baking powder, and salt in a medium bowl.
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Using a stand mixer (or by hand with a wooden spoon), beat the butter and sugar until fluffy, about 3 minutes. Beat the egg.
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Add the flour mixture in 3 parts, alternating with the milk. Mix the berries with the remaining 1 to 2 tablespoons of flour (to separate and distribute evenly in the batter) and fold in. Pour the batter into the prepared pan. Put aside.
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Mix the ingredients (butter, sugar, flour, cinnamon) for the topping with a fork (or by hand) into a crumbly mixture. Scatter these over the dough.
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Bake for an hour, then check for doneness by gently inserting a fork. If it doesn’t come out clean, give the cake an additional 5 to 10 minutes to bake.
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When the cake has cooled, run a knife around the edges and lift the cake out of the pan.
