Blueberry Buckle
A dense, buttery cake studded with wild blueberries and finished with a crumbly streusel topping, named for how the fruit makes the batter buckle as it bakes.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Square baking dish
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 13 g
- carbs
- 42 g
- protein
- 4 g
- calories
- 300
Instructions
- 1
Cream the butter and sugar, then beat in the egg.
- 2
Whisk the flour, baking powder and salt together and add alternately with the milk to the butter mixture.
- 3
Fold in the blueberries gently and spread the batter into a greased square baking dish.
- 4
Mix a streusel from brown sugar, a spoonful of flour, cinnamon and a little softened butter until crumbly, and scatter it over the batter.
- 5
Bake at 180C (350F) for 40-45 minutes until a skewer comes out clean and the top is golden.
- 6
Cool at least 15 minutes before cutting into squares.
Chef's tips
Toss the blueberries lightly in flour before folding them in to help stop them sinking to the bottom of the cake.
Ingredient substitutions
- wild blueberries → cultivated blueberries or partridgeberries
Storage
Keeps 3 days covered at room temperature.
Reheating
Warm individual squares in a low oven for 10 minutes.
Common mistakes to avoid
- •Overmixing the batter
- •Cutting before it has cooled enough to hold its shape
Serving suggestions
Cooked Blueberry Buckle?
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