Blueberry Buckle by The Red Headed Chef blog

Blueberry Buckle

by Margaret Bratcher

Prep Time: 15 minutes

Cook Time: 35-45 minutes

Keywords: bake dessert blueberry cake summer fall spring



This light, fluffy cake showcases delicious, plump blueberries with a crumbly cinnamon topping.

Ingredients (serves 12)

    Cake:
    • 2 cups and 2 Tbsp all-purpose flour, separated
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 cup unsalted butter, softened
    • 3/4 cup sugar
    • 1 large egg
    • 1 tsp. vanilla
    • 1/4 cup plain or vanilla greek yogurt
    • 1/4 cup milk
    • 2 cups blueberries
    Topping:
    • 1/4 cup unsalted butter, softened
    • 1/2 cup brown sugar
    • 1/3 cup all-purpose flour
    • 1/2 tsp. cinnamon

    Instructions

    • Preheat your oven to 375 degrees F.
    • Grease an 8″ springform pan (I don’t actually own a springform pan. I used an 8″ cake pan instead and it worked out just fine). Set aside.
    • Sift together the 2 cups of flour, baking powder, and salt. Set aside.
    • Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg and vanilla.
    • In a small bowl whisk together the yogurt and milk.
    • Add the flour mixture in 3 parts, alternating with the milk/yogurt mixture.
    • Sift the remaining 2 tbsp of flour and toss with the blueberries.
    • Fold berries into the batter.
    • Pour the batter into the prepared pan.
    • Combine the ingredients for the topping in a separate bowl. Mix with a fork to make a crumbly mixture then sprinkle this over the batter.
    • Bake for 35-45 minutes. You will know it is done when a knife or toothpick inserted into the center comes out clean (minus the blueberry juice you will no doubt run into).
    • Let the buckle cool in the pan on a wire cooling rack for 10 minutes.
    • Run a knife around the edges of the pan and remove the cake from the pan.