The Best Blueberry Buckle
This Blueberry Buckle recipe is made of a light buttermilk cake filled with bright blueberries and topped with a cinnamon streusel topping.
Servings: 9 slices
Ingredients
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ cup granulated sugar
- 3 tbsp light brown sugar
- ¼ tsp kosher salt
For the cake:
- ½ cup butter, room temperature 1 stick
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg, room temperature
- 3 tbsp vegetable oil
- ¾ cup buttermilk, room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 cups blueberries
- 1 tbsp all-purpose flour This is to coat the blueberries before mixing into the batter
Instructions
For the streusel topping:
- Add the flour, cinnamon, granulated sugar, light brown sugar and salt from under the crumb topping ingredients to a medium sized food processor. Pulse until its evenly combined, about 10 seconds.
- Add the ¼ cup of cubed butter to the dry ingredients and pulse until it resembles a thick sand, about 1 minute. If you don't have a food processor, stir the dry ingredients together and then cut the butter into the flour mixture by using a pastry blender.
- Pour the contents into a bowl and place in the refrigerator until needed!
For the cake:
- Preheat the oven to 375°. Stir flour, baking powder, baking soda, and salt in a medium sized bowl and set aside.
- In a stand mixer or a bowl using a hand held mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add the vanilla, the egg and vegetable oil and mix until just incorporated. Alternate adding half of the buttermilk and flour mixture and mix until just combined.
- Now you will add your wet and dry ingredients. Starting with your buttermilk, add half to the mixer and stir on low until just combined. Add half the flour mixture and combine. Repeat one more time until it all comes together, about 30 seconds on the lowest speed. Do not over mix!
- Remove the bowl from the mixer. In a medium sized bowl, toss blueberries and 1 tablespoon of flour to coat. Fold the blueberries into the cake batter.
- Line a 9x9 pan with parchment paper or spray with nonstick. Gently pour batter into the pan and level out with a spatula. Sprinkle streusel on top.
- Bake the cake for 40-45 minutes or until baked through. Let cool for 5 minutes before serving!