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!
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
Calories: 266kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 307mgPotassium: 135mgFiber: 1gSugar: 16gVitamin A: 474IUVitamin C: 2mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!