Blueberry Buckle With Brown Sugar Topping Classic Dessert
This classic Blueberry Buckle features a soft vanilla cake packed with juicy blueberries and topped with a buttery brown sugar cinnamon streusel. Perfect served warm as a comforting dessert or brunch treat.
Equipment
- 9-inch square baking dish
- mixing bowls
- whisk
- electric mixer or hand mixer
- pastry cutter or fork
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour (for topping)
- 2 cups fresh blueberries
- 1/4 cup unsalted butter, softened
- 2 cups all-purpose flour (for batter)
- 1 large egg
- 1/2 cup milk
- 1/2 tsp ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, chilled and diced
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the granulated sugar and softened butter until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix just until incorporated.
- Gently fold in the blueberries and spread the batter evenly in the prepared baking dish.
- For the topping, combine brown sugar, flour, and cinnamon in a bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the batter in the dish.
- Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean and the topping is golden brown.
- Allow the buckle to cool slightly before slicing. Serve warm.
Notes
Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Frozen blueberries may be substituted without thawing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.