Blueberry Buckle

Blueberry Buckle

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup (1 stick), unsalted butter, room temperature, plus more for pan

  • 2

    cups all-purpose flour, plus more for pan

  • tsp baking powder

  • ½

    tsp salt

  • ¾

    cup sugar

  • 1

    large egg

  • 1

    tsp pure vanilla extract

  • ½

    cup milk

  • 5

    cups wild or cultivated blueberries

  • Streusel Topping (see tips)


Heat oven to 350°. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.


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