One of the first baked goods I learnt to make as a youngster was blueberry buckle. For the greatest results, only use fresh blueberries in this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch springform pan |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- ¼ cup unsalted butter
- 1 large egg
- ½ cup milk
- 2 ½ cups fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, softened
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
- Sift together flour, baking powder, and salt into a medium bowl.
- Beat sugar, butter, and egg in a large bowl with an electric mixer until smooth. Gradually pour in milk, beating until fluffy. Stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into the prepared springform pan.
- Make topping: Mix sugar, flour, butter, and cinnamon in a bowl until blended and crumbly in texture. Sprinkle over batter, then lightly press topping into batter with fingertips.
- Bake in the preheated oven until topping is golden brown and a toothpick inserted into the center of cake comes out with moist crumbs, about 40 minutes.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 285 mg |
| Sugars | 37 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This morning I made this recipe. It came out excellent! Top was a bit crunchy, the inside was moist all together a hit.
Simple ingredients made this simply delicious!! I also sprinkled some cinnamon in the cake batter and this was gone in 2 days!
I only had frozen blueberries available so I tossed them with 1/4 cup of flour just before folding into batter. Served slightly warm with fresh whipped cream on the side.
This is a wonderful,tasty, impressive dessert!!
I made this last night to eat with my morning cup of coffee! Although, i did add a few things after reading some of the reviews. I added 2 table spoons of sour cream.. 1tsp vanilla, 1/2 teaspoon lemon extract and lemon zest before adding the flour mixture… then for the crumble mixture i added lemon zest and chopped pecans.. just because i love pecans. It was easy and absolutely delicious!
YUM!! Perfect as written but did add a teaspoon of vanilla as others mentioned. I also used salted butter (as always) don’t even buy unsalted…what’s the point?? I used an 8×8 square glass pan, worked perfect. SO GOOD!!
Pretty good as written. Adding a tsp of vanilla, using half white, half brown sugar in the batter and half white, half turbinado sugar for the topping made it better for me.
Everyone loved, loved, loved this recipe. It is a keeper! No changes are needed.
This is so good. Everyone I have served it to have loved it. Not one negative comment. Made it according to directions, no changes. Thank you for this recipe.
This is an excellent version of a classic. The only modification I make to the recipe is to add the zest of one lemon to the flour mixture before combining with the rest. Quick tip: add a tablespoon of flour to your blueberries and toss to coat all the berries before adding to the batter. This will keep the fruit from sinking to the bottom of your cake. (Also, if you don’t have a springform pan and you use a bundt pan instead, that’s on you. Don’t leave a three-star review!)
OH MY!! This was Heavenly!!! I had to tweak the recipe just a bit as I was out of Baking Powder. SO, Instead of the milk and baking powder I substituted for sour cream and baking soda. I also added a Tsp of Vanilla. This is SO Moist. It’s like eating a piece of Manna. It’s so delicious. I made loafs out of them and my husband devoured one as soon as I took it out of the oven.
It was easy to make and tasted great. I used Raspberries instead of Blueberries (because they was cheaper) and it came out great.
Excellent recipe.only change I made was adding extra blueberries!
Followed instructions exactly. Used spring form pan, 9”. Took about 46min to be ready. Very tasty!! Spongy and sweet. Will do again!! Reminds me of coffee cake.
I am a god among my kids whenever I make this. I changed nothing. Came out great! Nice recipe!
I had a whole bunch of blueberry sand this was a perfect recipe to use them up! I didn’t change a thing – it’s perfect the way it is written!! I’ll be making this again!!
I’ve made this with blueberries, blackberries and peaches. I just used the fruit I had. Each turned out fantastic. No other changes to the recipe. No vanilla or almond extract, etc. It’s perfect.
I don’t like blueberries, but I really wanted to find a way to get them into my diet. Since I’m a big sweets eater anyway, I figured maybe I could overpower them in a good dessert. This is the first one I tried, and oh am I glad I did!!!! Oh my goodness, it is so good – even with all those blueberries in it (I used a pint). I think the trick here is that it is so sweet and so cinammony, and has such a great crunch, that it totally balances out the blueberries. I was out of milk so I used water instead, and if I can keep attaining this perfection with water, that’s how I’ll keep doing it.
Very good and easy. I like a small slice with butter for breakfast. Perfect with a cup of tea.
Cake was good but missing vanilla; which would give it more flavor without drowning out the blueberry flavor. I also added the egg after creaming the sugar and butter and mixed in the flour mixture until just moistened. Then followed the recipe to finish.
Made it as per the recipe and it was amazing.