Classic Blueberry Buckle

Classic Blueberry Buckle

Ingredients

Streusel topping

• ½ cup all-purpose flour

• ½ cup sugar

• ½ tsp ground cinnamon

• ¼ tsp salt

• 4 tbsp unsalted butter, melted

Cake

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 1 large egg

• ½ cup milk

• 1 tsp vanilla extract

• 2 cups fresh blueberries (or frozen, not thawed)

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Instructions

1. Heat oven to 375°F (190°C).
   Grease an 8- or 9-inch square pan.

2. Make the streusel:
   Mix flour, sugar, cinnamon, and salt. Stir in melted butter until crumbly. Set aside.

3. Whisk dry ingredients for the cake: flour, baking powder, salt.

4. Cream butter and sugar until light and fluffy. Beat in egg, then vanilla.

5. Add dry ingredients alternately with milk, beginning and ending with dry. Mix just until combined.

6. Fold in blueberries gently.

7. Spread batter in prepared pan. Sprinkle streusel evenly over the top.

8. Bake 40–45 minutes, until golden and a toothpick comes out clean (a few blueberry smears are fine).

9. Cool slightly, then serve warm — ideally with coffee or vanilla ice cream.

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Classic Tips

• Toss blueberries with 1 tsp flour if they’re extra juicy

• For extra buckle drama: press some streusel lightly into the batter

• This is better the next day — the crumb gets even softer

If you want, I can give you:

• a New England–style version

• a grandma-thin cake / heavy topping ratio

• or a sour cream or buttermilk upgrade

Just say the word 🍰