Classic Blueberry Buckle Recipe

This delicious blueberry buckle cake is rich and moist, and topped with a crumb topping. This recipe will be a surprise hit at your summer gatherings, especially during blueberry season!

Course Dessert

Cuisine American

Keyword blueberry, cake

Prep Time 10

Cook Time 28

Total Time 38

Servings

Calories 266kcal

Author Stacey

Cost $8

Equipment

8-inch square pan
mixing bowl

Ingredients

1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1 teaspoon Salt
6 Tablespoons Butter melted
1 Whole Egg + 1 Egg Yolk
1/3 cup Milk
1 teaspoon Vanilla Extract
2 cups Blueberries
1 cup Cream Cheese

Optional Topping Ingredients:

3 Tablespoons Cold Butter
1/2 cup All-Purpose Flour
1 teaspoon Cinnamon

Instructions

Preheat oven to 375°F and grease an 8x8" glass baking dish.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
In a separate microwave-safe mixing bowl, melt the 6 Tablespoons of butter. Whisk in the eggs, milk and vanilla extract.
Make a well in the center of the dry ingredients and pour the wet ingredients inside. Stir to mix.
Stir the blueberries into batter, then scoop batter into prepared baking dish. Gently even/spread with a spatula.
Use the back of a spoon to make 12 indentations into the cake batter. Place a teaspoon of cream cheese into each indentation.
In another bowl, mix together the cold butter, flour and cinnamon until it resembles coarse sand. A fork works well for this step.
Sprinkle the butter/cinnamon mixture on top of the cake batter.
Bake for 22-28 minutes, until the top is a light golden brown and a toothpick inserted in center of cake comes out clean.

Notes

Nutrition information provided as an estimate only and will vary depending on exact ingredients used and serving size.

Nutrition