Holy Moly! Made this twice in one weekend because it was THAT good!
This blueberry buckle is a delightful and easy-to-make dessert, perfect for any occasion. The moist cake, bursting with fresh blueberries, is topped with a delicious brown sugar streusel that adds a delightful crunch and sweetness.
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Ingredients:
For the Cake:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Granulated sugar | 3/4 cup |
| Unsalted butter (softened) | 1/4 cup |
| Egg (large) | 1 |
| Vanilla extract | 1 teaspoon |
| Milk | 1/2 cup |
| Fresh blueberries | 2 cups |
For the Topping:
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| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 cup |
| All-purpose flour | 1/3 cup |
| Ground cinnamon | 1/2 teaspoon |
| Unsalted butter (chilled, cut into chunks) | 1/4 cup |
Instructions:
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish.
- Make cake batter: In a medium bowl, combine flour, baking powder, and salt. In a large bowl, cream together sugar and softened butter. Beat in egg and vanilla extract. Slowly add flour mixture and milk, alternating. Gently fold in blueberries.
- Prepare topping: Combine brown sugar, flour, and cinnamon in a small bowl. Cut in chilled butter until mixture resembles coarse crumbs.
- Assemble: Pour cake batter into prepared baking dish. Spread topping evenly over batter.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool until barely warm before slicing.
