Best Blueberry Buckle Blueberry Crumb Cake
Indulge in the irresistible charm of the Best Blueberry Buckle Blueberry Crumb Cake—a timeless dessert that perfectly balances soft, buttery cake and a generous crumb topping with a hint of cinnamon. Packed with two full cups of fresh, juicy blueberries, this recipe celebrates the natural sweetness of the fruit while delivering a tender, melt-in-your-mouth texture. The easy-to-make crumb topping, featuring brown sugar and warm spices, adds a delightful crunch that completes every bite. Ready in just over an hour with a quick 20-minute prep time, this crumb cake is the ideal treat for breakfast, brunch, or dessert. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own as the ultimate coffee companion. Whether you're hosting a gathering or treating yourself, this blueberry buckle is sure to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 2 cups fresh blueberries
- 0.5 cups brown sugar
- 0.33 cups all-purpose flour (for topping)
- 0.25 cups unsalted butter (for topping)
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.
Using an electric mixer, cream together the 0.5 cups of unsalted butter and 0.75 cups of granulated sugar in a large bowl until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries using a spatula, being careful not to crush them. Spread the batter evenly into the prepared baking pan.
In a small bowl, make the crumb topping by mixing together 0.5 cups of brown sugar, 0.33 cups of all-purpose flour, 1 teaspoon of ground cinnamon, and 0.25 cups of unsalted butter. Use a fork or your hands to combine until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 38.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
