Alaska Wild Blueberry Buckle
A dense, moist cake studded with wild blueberries and topped with a buttery crumb streusel.
- 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
- 48
- protein
- 5
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F. Grease a 9-inch square baking pan.
- 2
Whisk 1.5 cups flour, sugar, baking powder, and salt together.
- 3
Cut in 4 tablespoons of butter. Work it until the mixture looks like coarse crumbs.
- 4
Stir in milk and egg until just mixed. Gently stir in the wild blueberries.
- 5
Spread the batter evenly into your prepared pan.
- 6
In a small bowl, mix the remaining flour, brown sugar, cinnamon, and remaining butter until crumbly.
- 7
Sprinkle this crumb topping evenly over the batter.
- 8
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- 9
Let it cool for at least 15 minutes before slicing.
Chef's tips
If using frozen wild blueberries, do not thaw them first. This keeps the color from bleeding into the batter.
Storage
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Reheating
Warm individual slices in the microwave for 15-20 seconds.
Common mistakes to avoid
- •Mixing the batter too much after adding the blueberries, which makes the cake tough.
- •Underbaking the center because the heavy layer of berries slows down cooking.
Serving suggestions
Cooked Alaska Wild Blueberry Buckle?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alaska
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
