Blueberry Buckle

We stayed home and had a quiet Christmas vacation for the first time in a long while and it was wonderful. While it was sad to be away from our far-away friends and family, we were also really happy to be home. We had many lazy days, ate good food, played lots of board games, watched a ton of movies, and slept in almost every single day. Other than heading to the beach one day, we stayed close to home and it was just what we all needed. I hope you all had a wonderful holiday break too!

My kids still have a couple of days of vacation left but my husband headed back to work today so I decided to get back to work too. The grocery store had a great sale on blueberries so I grabbed some and decided to do some baking. When looking for a recipe online, I came across a recipe for a blueberry buckle which had me intrigued. A blueberry buckle is basically a dense blueberry cake with a streusel topping that “buckles” as the cake is baking. My kids each had a friend over and they all happily taste-tested the cake for me. Thankfully, it was a HUGE hit with all four of them and they said it was delicious. I am looking forward to having a slice for dessert tonight.

How to Make Blueberry Buckle

Preheat oven to 350 degrees. Coat a round cake pan with cooking spray.

In a large bowl, cream together the sugar, butter. Add the egg and lemon zest then beat until fluffy.

In a separate bowl combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Mix until just combined.

Toss blueberries with 1 tablespoon flour. Fold into batter and spread the thick batter in the prepared pan.

Combine the streusel toppings together with your fingers until crumbly.

Sprinkle the streusel topping over batter evenly and bake 40-50 minutes or until a toothpick comes out clean.

Blueberry Buckle

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Course: Dessert

Servings: 8

Author: Pam - For the Love of Cooking / Original Simply Recipes

Ingredients

• 
  
• Cake:
• ¾ cup white sugar
• ¼ cup butter softened to room temperature
• 1 egg
• 2 tsp lemon zest
• 1 ½ cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 1 tbsp flour
• 1 ½ cups fresh blueberries
• 
  
• Topping:
• 5 tbsp butter softened
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅓ cup flour
• ½ tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees. Coat a round cake pan with cooking spray.
• In a large bowl, cream together the sugar, butter. Add the egg and lemon zest then beat until fluffy.
• In a separate bowl combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Mix until just combined.
• Toss blueberries with 1 tablespoon flour. Fold into batter and spread the thick batter in the prepared pan.
• Combine the streusel toppings together with your fingers until crumbly.
• Sprinkle the streusel topping over batter evenly and bake 40-50 minutes or until a toothpick comes out clean.

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