Blueberry Buckle Cake with Cinnamon Crumb Topping
Buttery blueberry cake with a cinnamon crumb topping for breakfast or dessert.
A blueberry buckle is a soft one-layer cake with berries tucked through the batter and a crumb topping that settles into the surface as it bakes. The source provides ingredients but no usable method, so this version supplies a complete sequence and adds a simple streusel topping. Toss the berries with a little flour to reduce sinking, and test the centre with a skewer before cooling. Heat oven to 180°C (350°F). Grease and line a 23-cm square cake pan. Whisk 210 g flour, baking powder and salt in a bowl. Toss blueberries with remaining 40 g flour. Beat softened butter and granulated sugar until pale. Beat in eggs one at a time, then vanilla. Add dry mixture in two additions, alternating with milk. Fold gently. Fold in blueberries.
Recipe card
Blueberry Buckle Cake with Cinnamon Crumb Topping
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease and line a 23-cm square cake pan.
Mix dry ingredients
Whisk 210 g flour, baking powder and salt in a bowl. Toss blueberries with remaining 40 g flour.
Cream butter and sugar
Beat softened butter and granulated sugar until pale. Beat in eggs one at a time, then vanilla.
Make batter
Add dry mixture in two additions, alternating with milk. Fold gently. Fold in blueberries.
Add crumb topping
Rub topping flour, brown sugar, cinnamon and cold butter together to coarse crumbs. Scatter over batter.
Bake
Bake 45 to 55 minutes until golden and a skewer inserted in the centre comes out clean. Cool 20 minutes before slicing.
How to tell when it is ready
Bake 45 to 55 minutes until golden and a skewer inserted in the centre comes out clean. Cool 20 minutes before slicing.
Tips
- Heat oven to 180°C (350°F).
- Whisk 210 g flour, baking powder and salt in a bowl.
- Beat softened butter and granulated sugar until pale.
- Add dry mixture in two additions, alternating with milk.
Troubleshooting
- If the top browns early, tent loosely with foil.
- If the centre is wet, bake 5 minutes longer and test again.
Substitutions
- Use plant milk and dairy-free baking block.
- Use a gluten-free flour blend designed for cakes.
Variations
- Add lemon zest.
- Use raspberries for some of the blueberries.
Serving suggestions
- Serve with coffee.
- Add plain yoghurt for breakfast.
- Serve warm with vanilla ice cream.
- Dust with icing sugar.
Make ahead
Prepare components ahead and store safely. Store covered at room temperature for 1 day or refrigerate up to 4 days.
Storage
Store covered at room temperature for 1 day or refrigerate up to 4 days.
Food safety
Cool fully before covering; refrigerate in warm conditions.
Frequently asked questions
Can I use frozen blueberries?
Yes. Add them frozen and fold gently to avoid streaking the batter.
How should I store blueberry buckle coffee cake?
Store covered at room temperature for 1 day or refrigerate up to 4 days.
Serve with coffee. Store covered at room temperature for 1 day or refrigerate up to 4 days.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.