Wild Blueberry Buckle
A soft cake loaded with wild blueberries and finished with a cinnamon crumb topping.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 330 kcal
Equipment
- •23 cm square tin
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 13 g
- carbs
- 48 g
- protein
- 5 g
- calories
- 330
Instructions
- 1
Cream the softened butter with the caster sugar and beat in the eggs.
- 2
Fold in the flour and baking powder alternately with the milk.
- 3
Toss the berries in a spoonful of flour and fold them through gently.
- 4
Spread in a lined tin.
- 5
Rub the cold butter into the topping flour, brown sugar and cinnamon and scatter over.
- 6
Bake at 175C for 45-50 minutes until a skewer comes out clean; cool before cutting.
Chef's tips
Flouring the berries stops them all sinking to the bottom of the tin.
Ingredient substitutions
- wild blueberries → cultivated blueberries, though the flavour is milder
Storage
Keeps 3 days in a tin.
Common mistakes to avoid
- •Overmixing after the berries go in, which streaks the batter purple
Serving suggestions
Cooked Wild Blueberry Buckle?
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