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Classic Blueberry Buckle

This recipe for a Classic Blueberry Buckle creates a comforting dessert featuring a tender, cake-like base generously studded with fresh blueberries. It's topped with a sweet, spiced crumb streusel and baked until golden. This delightful dish offers a perfect balance of moist cake and crunchy topping, ideal for breakfast, brunch, or an afternoon treat.
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Course lunch/dinner
Cuisine American
Servings 9 people
Calories 3250 kcal

Equipment

  • 1 9-inch Square Baking Pan
  • 2 Mixing Bowls (various sizes)
  • 1 Electric mixer or whisk
  • 1 Measuring Cups and Spoons
  • 1 Pastry blender or fork (for streusel)

Ingredients
  

Main

  • 2 cups white flour
  • 3/4 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup shortening
  • 1 large egg beaten
  • 3/4 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup white flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter softened

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9-inch square baking pan.
  • For the streusel topping: In a small bowl, combine 1/2 cup white sugar, 1/3 cup white flour, and 1/2 teaspoon cinnamon. Cut in 1/4 cup softened butter with a pastry blender or fork until the mixture resembles coarse crumbs. Set aside.
  • For the cake batter: In a large mixing bowl, whisk together 2 cups white flour, 3/4 cup white sugar, 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt.
  • In a separate medium bowl, cream 1/4 cup shortening until light and fluffy. Beat in the large egg until well combined.
  • Gradually stir in 3/4 cup milk into the wet ingredients until just combined.
  • Pour the wet ingredients into the dry ingredients. Mix with a spatula until just moistened; be careful not to overmix.
  • Gently fold in 2 cups of fresh blueberries into the prepared batter.
  • Pour the batter evenly into the greased baking pan.
  • Generously sprinkle the reserved streusel topping over the batter.
  • Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the buckle comes out with moist crumbs. Let cool slightly before serving.

Notes

For the streusel, use cold butter cut into small pieces and incorporate quickly to maintain a crumbly texture; overmixing will result in a pasty topping. When preparing the cake batter, avoid overmixing once the dry ingredients are added, as this can develop gluten excessively, leading to a tough texture. Mix only until just combined. If using frozen blueberries, do not thaw them; instead, toss lightly with a tablespoon of flour before folding into the batter to prevent sinking. Ensure your oven is properly preheated for even baking. Test for doneness with a toothpick that comes out with moist crumbs. A touch of lemon zest can enhance the blueberry flavor.