Blueberry buckle is an old-fashioned recipe made with a moist vanilla cake studded with fresh blueberries. It's simple and rustic, especially with that sweet crumbly streusel on top!
In a medium sized mixing bowl, add the flour, brown sugar, sugar, cinnamon and salt.
1 cup all-purpose flour, ½ cup brown sugar, 3 tablespoons granulated sugar, 2 teaspoons cinnamon, ⅛ teaspoon salt
Add the butter and, using a fork, blend until crumbly. Set aside.
½ cup salted butter
Make the Cake:
Preheat the oven to 350°. F and spray a 9x13” baking dish with cooking spray.
In a medium mixing bowl, add the flour, baking powder, salt and baking soda.
2 ½ cups all purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda
In a separate large mixing bowl, add the white sugar, butter and brown sugar. (use the bowl a stand mixer fitted with a paddle attachment if you'd like)
⅔ cup granulated sugar, ½ cup butter, 3 tablespoons brown sugar
Beat with an electric mixer on medium speed for 2 minutes.
Then add in the eggs and blend for 30 seconds just until incorporated.
2 eggs
Lastly, blend in the milk and vanilla extract.
½ cup milk, 2 ½ teaspoons vanilla extract
Working in batches, add in the flour mixture and mix until just barely combined.
Gently stir in 2 cups of the blueberries using a rubber spatula.
3 cups fresh blueberries
Pour the batter into the prepared dish and top with remaining one cup of blueberries.
Sprinkle the streusel evenly over the top.
Bake for 55 minutes in the center rack of the preheated oven.
Notes
Store in an airtight container for up to 4 days.Add a ¼ teaspoon nutmeg or allspice.Use fresh or frozen blueberries. Thaw and drain excess liquid if using frozen. You can also pat them dry with a paper towel.Use unsalted butter and add in 1⁄4 teaspoon of salt to the recipe.Be careful not to over-mix the batter. Mix it until until just barely combined. Swap the blueberries for another berry like raspberries or blackberries or even a mix of berries.Make a simple glaze if you'd like to drizzle one over the top of the cake as well. Whisk together 1⁄2 cup powdered sugar, 2 teaspoon of milk and 1⁄2 teaspoon vanilla extract until smooth. If thick, add in 1 teaspoon of milk at a time until the desired consistency. If it is too thin, add in 1 tablespoon of powdered sugar until the desired consistency. Then spoon it top of the buckle.