Moist Blueberry Buckle Cake with Cinnamon Streusel Topping

This Blueberry Buckle Cake gives you a tender, moist cake bursting with fresh blueberries and topped with the best crumbly, buttery streusel topping. It's perfect for breakfast, brunch, or dessert! Made with simple ingredients & in less than an hour, this cake is perfect to bring to your next gathering with family and friends.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 262kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Blueberry Cake

2 cups all-purpose flour spooned and leveled
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter at room temperature
¾ cup granulated sugar
1 large egg at room temperature
1 tsp vanilla extract
½ cup whole milk at room temperature
2 cups blueberries + 1 tbsp flour for tossing

Streusel Topping

¼ cup unsalted butter at room temperature
½ cup granulated sugar
⅓ cup all-purpose flour spooned and leveled
½ tsp cinnamon

US Customary - Metric

Instructions

Blueberry Cake:

Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
In a separate large bowl using an electric mixer or stand mixer with a paddle attachment, cream sugar and butter together until smooth, about 1-2 minutes. Add the egg and vanilla, mixing until just combined. Use a rubber spatula to scrape down the sides of the bowl as needed.
¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 tsp vanilla extract
Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined- be careful not to over mix here.
½ cup whole milk
Coat the blueberries with 1 tbsp flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).
2 cups blueberries

Streusel Topping:

In a bowl, cut the butter and other ingredients together with a fork or pastry cutter until it becomes crumbly. Sprinkle evenly on top of the cake.
¼ cup unsalted butter, ½ cup granulated sugar, ⅓ cup all-purpose flour, ½ tsp cinnamon
Bake the cake at 375° for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes, and then remove it to a wire cooling rack.

Video

Notes

If using frozen berries, there is no need to defrost first but your cake may need a few extra minutes to finish baking.
This cake can be stored in an airtight container at room temperature for 2-3 days.
To freeze, bake as directed, cool completely, and place in a very well-sealed container (or pre-cut slices and wrap in plastic wrap). Your cake will keep for a couple of months in the freezer. Allow it to sit at room temperature to defrost.

Nutrition