Blueberry Buckle

  • serves 1
Anna Olson
Anna Olson Sugar

A 9-inch springform pan for this recipe is great if you wish to present the finished cake at the table. However, if you are just going to portion and serve in the kitchen, baking this in a regular cake pan works just fine.

262 Ratings
Directions for: Blueberry Buckle



½ cup unsalted butter, at room temperature

½ cup sugar

1 egg

1 tsp vanilla

2 cup all purpose flour

2 ½ tsp baking powder

¼ tsp salt

½ cup milk

2 cup blueberries

Streusel Topping

⅓ cup sugar

⅓ cup flour

½ tsp cinnamon

3 Tbsp unsalted butter



1. Preheat oven to 350º F.

2. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in.

3. Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Scrape batter into cake pan and spread evenly. Sprinkle blueberries on top of batter.

Streusel Topping

1. In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible. Sprinkle on top of berries.

2. Bake for 45-50 minutes. Allow to cool before serving.

See more: Kid-Friendly, Eggs/Dairy, Bake, Fruit, Berries, Dessert, Snack

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