Description
The Best Blueberry Buckle is a moist and flavorful dessert with a tender cake base, packed with blueberries, and topped with a delicious cinnamon crumble.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- 1 large egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¾ cup half and half (or milk; half and half makes it moister)
- 2 cups fresh or frozen blueberries
- For the Crumble Topping:
- ⅓ cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, cut into small cubes
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder, and salt; mix until combined.
- In a separate bowl, beat together oil, egg, sugar, and vanilla extract until smooth.
- Alternately add flour mixture and half and half to the wet ingredients, starting and ending with the flour mixture. Batter will be thick.
- Fold in blueberries by hand until just combined. Spread batter evenly in prepared baking dish.
- To make crumble topping, combine sugar, flour, and cinnamon in a small bowl. Add cubed butter and cut in with a fork or pastry cutter until mixture is crumbly.
- Sprinkle crumble topping evenly over batter.
- Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool at least 10 minutes before slicing and serving.
Notes
- You can use fresh or frozen blueberries for this recipe.
- For a moister cake, use half and half instead of milk.
- Let the cake cool slightly before serving to allow the flavors to settle.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
