Blueberry Buckle Recipe
A delicious and moist blueberry cake with a streusel topping.
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Main Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh blueberries
Streusel Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter softened
Preheat your oven to 375°F (190°C). Grease a 9-inch baking pan.
In a bowl, mix flour, baking powder, and salt. Set aside.
In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla.
Gradually add the flour mixture to the butter mixture, alternating with milk. Fold in blueberries.
Pour batter into the prepared pan.
For the streusel topping, combine sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg