American · Dessert
Blueberry Buckle Cake
A homely New England-style buckle: a tender vanilla butter cake studded with juicy blueberries, finished with a buttery brown sugar and cinnamon crumb topping that sinks slightly and 'buckles' the surface as it bakes. Baked in individual dishes for a rustic, warm dessert with crisp edges and a soft, fruit-flecked crumb.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
354Calories
5.7gProtein
13.9gFat
52.4gCarbs
26gSugar
2.1gFiber
474mgSodium
79mgChol
8.1gSat Fat
124mgPotassium
51mgCalcium
2mgIron
0.2mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Earl Grey Tea
local
Vermont Maple Porter
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 190°C (375°F) and butter 2 individual baking dishes (180ml each).
2
In a bowl, whisk together 42g flour, 22g sugar, baking powder and salt.
3
Beat in the softened butter, milk, beaten egg and vanilla extract until a thick, smooth batter forms.
4
Gently fold the flour-dusted blueberries through the batter without crushing them.
5
Divide the batter evenly between the two prepared dishes.
6
For the topping, rub the cold cubed butter into the 20g flour, brown sugar and cinnamon with your fingertips until it forms coarse, pea-sized crumbs.
7
Scatter the crumb topping generously over both dishes.
8
Bake for 28-32 minutes until the topping is golden and a skewer inserted into the cake centre comes out clean.
9
Cool on a wire rack for at least 10 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 42g42g All Purpose Flour
- 22g22g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 15g15g Butter, softened
- 28g28g Whole Milk
- 25g25g Egg, beaten
- 3g3g Vanilla Extract
- 85g85g Blueberry, fresh, tossed in a little flour
- 20g20g All Purpose Flour, crumb topping
- 20g20g Brown Sugar, crumb topping
- 1g1g Cinnamon Ground, crumb topping
- 14g14g Butter, cold, cubed, crumb topping
