American · Dessert
Blueberry Buckle
A New England classic: a tender, buttery cake studded with fresh blueberries and finished with a cinnamon-spiced crumb topping that cracks and 'buckles' as it bakes, giving the dessert its name. Baked here as individual ramekins for a rustic, straight-from-the-oven treat.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
312Calories
5gProtein
12.2gFat
46.3gCarbs
25.5gSugar
2gFiber
408mgSodium
75mgChol
7.1gSat Fat
120mgPotassium
49mgCalcium
1.7mgIron
0.2mcgVitamin B12
4.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Iced Blueberry Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 190°C (375°F) and butter two small ramekins (180ml each).
2
In a bowl, whisk together 35g flour, 22g sugar, baking powder and salt.
3
Beat in the softened butter, milk, beaten egg and vanilla extract until just combined into a thick, smooth batter.
4
Fold in the fresh blueberries gently so they don't streak the batter purple.
5
Divide the batter evenly between the two prepared ramekins.
6
For the crumble topping, mix the brown sugar, remaining 12g flour and cinnamon in a small bowl, then rub in the cold cubed butter with your fingertips until it forms coarse crumbs.
7
Scatter the crumb topping evenly over the batter in each ramekin.
8
Bake for 28-32 minutes until the tops are golden and a skewer inserted into the cake portion comes out clean.
9
Cool in the ramekins for 10 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour
- 22g22g Sugar White
- 2g2g Baking Powder
- 1g1g Salt
- 15g15g Butter, softened
- 30g30g Whole Milk
- 25g25g Egg, beaten
- 3g3g Vanilla Extract
- 95g95g Blueberry, fresh, rinsed
- 18g18g Brown Sugar
- 12g12g All Purpose Flour
- 1g1g Cinnamon Ground
- 10g10g Butter, cold, cubed
