Jersey Blueberry Buckle
A dense, buttery cake studded with fresh blueberries and topped with a crumb streusel, made with berries from the Pine Barrens region.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch square baking pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 46
- protein
- 5
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F. Grease a 9-inch square baking pan.
- 2
Beat the softened butter and sugar together until light and fluffy.
- 3
Beat in the eggs one at a time.
- 4
Whisk the flour, baking powder, and salt together. Add this to the batter in turns with the milk.
- 5
Gently fold in the flour-tossed blueberries.
- 6
Spread the batter into the prepared pan.
- 7
Mix the flour, sugar, and cinnamon. Cut in the cold butter until crumbly, then scatter over the batter.
- 8
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool for at least 15 minutes before slicing and serving.
Chef's tips
Coat the blueberries in a little flour before folding them into the batter so they do not sink. The buckle gets its name from how the cake batter rises and buckles around the fruit and topping as it bakes.
Storage
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Reheating
Warm individual pieces in the microwave for 15-20 seconds if desired.
Common mistakes to avoid
- •Skipping the flour coating on the blueberries, which makes them sink to the bottom
- •Baking too long, which dries out the cake
Serving suggestions
Cooked Jersey Blueberry Buckle?
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