Maine Wild Blueberry Buckle
A tender single-layer cake studded with wild blueberries and topped with a crumbly streusel, baked until the topping cracks and 'buckles'.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Square baking pan
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 13
- carbs
- 42
- protein
- 4
- calories
- 300
Instructions
- 1
Preheat your oven to 375°F. Grease a square baking pan.
- 2
Whisk the flour, baking powder, and salt together in a bowl.
- 3
Beat the sugar and butter until light and fluffy. Stir in the egg.
- 4
Add the flour mixture and milk in turns to the butter mixture. Stir just until combined.
- 5
Gently stir in the blueberries with a spatula.
- 6
Pour the batter into the greased pan. Spread it into an even layer.
- 7
Mix the flour and brown sugar. Rub in cold butter until crumbly, then scatter it over the batter.
- 8
Bake for 40-45 minutes. A toothpick inserted into the center should come out clean.
- 9
Let the cake cool slightly before you slice and serve it.
Chef's tips
Coat the blueberries in a little flour before adding them so they do not sink. Make sure to check with a toothpick, because the crumb topping can look done before the cake is fully baked.
Storage
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Reheating
Warm individual pieces in the microwave for 15-20 seconds.
Common mistakes to avoid
- •Mixing the batter too much, which makes the cake tough
- •Forgetting to coat the berries in flour, causing them to sink to the bottom
Serving suggestions
Cooked Maine Wild Blueberry Buckle?
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