The moist cake is loaded with plump and perfect blueberries. The sweet crunchy topping just melts in your mouth with every bite! You have got to give this one a try.
Prep Time20mins
Cook Time40mins
Course: Dessert
Cuisine: American
Keyword: Blueberry buckle, cake, Muffin
Servings: 10
Calories: 453kcal
Ingredients
2cupsAll Purpose Flour
2tspBaking Powder
1/2tspSalt
1/4cupUnsalted Butter
3/4cupWhite Sugar
1Egg (large)
1/2tspVanilla
1/2cupMilk
2 ½CupWhite Sugar
Crumb Topping
1/3cupAll-purpose Flour
1/2tspGround Cinnamon
1/4cupUnsalted butter, softened
Instructions
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8 x 8 baking pan
Sift 2 cups flour, baking powder, and salt into a bowl. Set aside
Beat 1/4 cup butter, 3/4 cup sugar, vanilla and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until combined. Try to get it as fluffy as you can. stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into the prepared baking pan.
Create Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
Serve with a dollop of blueberry sauce, blueberry compote or even some fresh blueberries and cream.