Every year in June and July I wait in anticipation for blueberry season. Blueberries are one of my favorite summer fruits. I love the sweet bite of that perfect blueberry not to bitter or soft.
Several years ago, when tasting was allowed at the farmer’s market, I purchased an insane amount of blueberries because they were oh so good. Sometimes I get a little carried away. After taking the blueberries home, I decided a wanted to make a blueberry streusel cake. What could be better than adding streusel on top of cake or muffins.
I came across this recipe for blueberry buckle, made it and it was a family favorite. I tweaked the recipe just a little to make it my own. While getting ready to prepare this post, I made this blueberry buckle at my daughter, Holly’s house, on a night she was having a girls night. Holly and her friends are very health conscience. I left this cake out for her group knowing that when I came down in the morning it would still be there. To my surprise the entire cake was gone. Later Holly told me that they started with very very small slivers and before they knew it, they had eaten the whole cake. Just goes to show a good cake can break anyone down.
Blueberry Buckle
Course: DessertsCuisine: AmericanDifficulty: Moderate10
servings30
minutes55
minutesStruesel ingredients
1/2 cup all purpose flour
1/3 cup light brown sugar, packed
2 tablespoons granulated white sugar
1/4 teaspoon cinnamon
Pinch of salt
4 tablespoons (1/2 stick) unsalted butter, softened
- CAKE INGREDIENTS
1½ cups all purpose flour
1½ teaspoons baking powder
10 tablespoons (1¼ sticks) unsalted butter, softened
1 cup granulated/white sugar
½ teaspoon salt
2 teaspoons vanilla extract
2 large eggs, room temperature
3 cups of fresh blueberries
Directions
- For the Streusel: Using a mixer (I prefer stand mixer) fitted with paddle, mix flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar clumps remain. Add butter and beat on low speed with a mixer until mixture resembles wet sand and no large butter pieces remain (about 2 1/2 minutes) and set aside.
- For the Cake: Preheat oven to 350°F and grease a 9 inch round and 2 inch deep cake pan. Line bottom of pan with parchment paper, grease parchment and then flour pan.
- Adjust oven rack to lower-middle position.
- Whisk flour and baking powder together in bowl and set aside.
- Using stand mixer fitted with paddle (or a hand mixer with beaters), beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary.
- Beat in vanilla until combined for about 30 seconds.
- With mixer on medium speed, add eggs 1 at a time; beat until combined, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken).
- Reduce mixer to low speed, gradually add flour mixture; beat until flour is almost fully incorporated.
- Give batter final stir by hand, scraping bowl, until no flour pockets remain.
- Batter will be very heavy and thick almost the consistency of cookie dough. Very gently fold in blueberries until evenly distributed.
- Scrape batter into prepared pan, smooth top, and gently tap pan on counter to settle batter. Working with handfuls of streusel at a time, sprinkle streusel evenly over the top of the batter.
- Bake until cake is deep golden brown and toothpick inserted in center comes out clean, about 55 minutes, rotating pan halfway through baking time.
- Let cake cool for about 20 minutes in pan. Run knife around edge of cake to loosen. Gently turn cake onto plate and remove parchment paper, then flip onto cake stand. Let cake cool for about 1 hour.
