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Old-Fashioned Blueberry Buckle Recipe with Buttery Streusel

Old-Fashioned Blueberry Buckle

A tender, buttery blueberry cake covered with cinnamon streusel and baked until golden. This classic 9-inch square dessert makes about 9 servings and is especially delicious served warm.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 egg Large egg, preferably room temperature
  • 1/2 teaspoon Vanilla extract
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (120 ml) Milk
  • 4 cups (about 600 g) Fresh blueberries
Crumb Topping
  • 1/2 cup (60 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1/4 cup (57 g) Cold unsalted butter
  • 1/2 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan, or line it with parchment paper.
  2. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Add the egg and vanilla extract, then beat until blended.
  3. Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
  4. Mix only until the ingredients are combined. Gently fold in the blueberries, then spread the thick batter evenly in the prepared pan.
  5. For the topping, combine the flour, sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until coarse crumbs form, then sprinkle them evenly over the batter.
  6. Bake for 45–50 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Cool in the pan for at least 15–20 minutes before cutting.

Notes

Toss the blueberries with a teaspoon or two of the measured flour before folding them into the batter to help reduce sinking and streaking. Frozen blueberries may be used straight from the freezer; do not thaw them, and expect roughly 5–10 additional minutes of baking time.