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A square slice of blueberry buckle cake with a golden brown streusel topping and fresh blueberries.

Classic Blueberry Buckle

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 385 kcal

Ingredients
  

  • 2 cups all -purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp sal t
  • 1/4 cup unsalted butter, softened
  • 1 large eg g
  • 1/2 cup whole milk
  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar (for topping)
  • 1/3 cup all -purpose flour (for topping)
  • 1/2 tsp ground cinnamon (for topping)
  • 1/4 cup unsalted butter, chilled and cubed (for topping)

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a 9x9 inch square baking pan.
  • In a medium bowl, cream together 1/4 cup softened butter and 3/4 cup sugar until light and fluffy.
  • Add the egg and beat well until fully incorporated.
  • In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
  • Add the dry ingredients to the creamed mixture alternating with the milk, mixing until just combined.
  • Gently fold in the fresh blueberries by hand to avoid crushing.
  • Spread the batter evenly into the prepared baking pan.
  • In a small bowl, combine the remaining 1/2 cup sugar, 1/3 cup flour, and cinnamon for the topping.
  • Cut in the 1/4 cup chilled butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
  • Sprinkle the streusel topping evenly over the cake batter.
  • Bake for 40 to 45 minutes or until a wooden skewer inserted into the center comes out clean.
  • Allow the buckle to cool in the pan on a wire rack for at least 15 minutes before slicing.