Blueberry Buckle is a delightful, old-fashioned cake that combines a tender, cinnamon-infused cake base with juicy blueberries and a rich, crumbly topping. Perfect for breakfast, brunch, or dessert, this buckle features a soft, moist cake that “buckles” under the weight of the blueberries and crumb topping as it bakes. The combination of fresh blueberries and cinnamon-spiced crumbs gives this cake a balanced, comforting flavor.
Whether served warm from the oven or at room temperature, Blueberry Buckle is a crowd-pleaser that’s easy to make and full of seasonal flavor. Pair it with a cup of coffee or tea for a treat that’s hard to resist!
Why You’ll Love This Recipe:
• Bursting with Blueberries: Fresh blueberries add a juicy sweetness in every bite.
• Crumbly Cinnamon Topping: The buttery crumb topping brings a deliciously sweet, spiced crunch.
• Perfect for Any Time of Day: Ideal for breakfast, brunch, or dessert.
Ingredients:
For the Crumb Topping:
• 1 cup all-purpose flour
• ½ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon
• 6 tablespoons butter, melted
For the Cake:
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 2 cups fresh blueberries
Instructions:
1. Preheat Oven and Prepare Pan:
• Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. Make the Crumb Topping:
• In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
• Using a fork, stir in the melted butter until coarse crumbs form.
• Cover the bowl with plastic wrap and place it in the refrigerator to keep the crumbs firm.
3. Prepare the Dry Ingredients for the Cake:
• In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. Cream the Butter and Sugar:
• In a large mixing bowl, using a stand or hand mixer on medium speed, beat the softened butter and sugar until light and fluffy.
• Reduce the speed to low, add the egg and vanilla extract, and mix just until combined.
5. Combine Wet and Dry Ingredients:
• Gradually add the flour mixture and milk to the butter mixture, alternating between the two, and mixing just until combined.
• Gently fold in the blueberries with a spatula.
6. Assemble and Bake:
• Spoon the batter into the prepared baking dish, spreading it evenly.
• Sprinkle the crumb topping evenly over the batter.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
• Let the cake cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Tips:
• Berry Options: Try substituting with other berries like raspberries or blackberries for variation.
• Crumb Topping Texture: For a more cohesive topping, press the crumb mixture lightly with your fingers before sprinkling.
• Room Temperature Ingredients: Use room-temperature butter and egg for smoother mixing and a lighter texture.
Storage Options:
• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep in the refrigerator for up to 5 days.
Enjoy this Blueberry Buckle as a comforting treat that celebrates the sweetness of blueberries and the warmth of cinnamon, perfect for any occasion!
