Blueberry Buckle Cake

Blueberry Buckle Cake


Topping Ingredients


  • 6 tablespoons of flour

  • 1/3 cup of sugar

  • 1 teaspoon cinnamon

  • 1 pinch of salt

  • ¼ cup of cold butter, cut into cubes 

Cake Ingredients


  • 1 ¾ cups flour

  • 2 cups of blueberries

  • 2 teaspoons of baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter

  • ¾ cup sugar (we used 1/3 as the topping is already sweet)

  • 1 egg

  • ½ cup of milk or milk substitute



For the topping, add flour, sugar, salt and cinnamon to your food processor, give it a couple of pulses before adding butter. Give several pulses until the mixture looks like the consistency of wet sand. Refrigerate until ready to use.

For the cake, preheat oven to 375 degrees

Butter an 8 x 8 baking dish and line with parchment paper

In a large bowl, mix the sugar and butter together until it has a light creamy texture

Stir in the egg and vanilla

Add baking powder, half the flour and half of the milk and mix, repeat for the remaining flour and milk

Gently fold blueberries into the mixture

Pour batter into pan, add topping and bake 30 to 35 minutes. Use a toothpick and check that it comes out clean.


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