Blueberry Crumb Buckle
Indulge in the irresistible charm of a Blueberry Crumb Buckle, a timeless dessert that combines the tender crumb of a coffee cake with the fruity burst of fresh blueberries and the addictive crunch of a cinnamon-scented crumb topping. This easy-to-make treat boasts a perfectly moist cake base, delicately flavored with vanilla, and balanced by the natural sweetness of plump blueberries folded into the batter. The buttery brown sugar streusel topping adds both texture and warmth, ensuring each bite is a delightful medley of flavors. Ready in just over an hour, this classic buckle is perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're hosting brunch or craving a comforting dessert, this blueberry buckle promises to steal the spotlight.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 1 large egg
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 0.5 cups all-purpose flour (for topping)
- 0.5 cups light brown sugar
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter (melted)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish or line it with parchment paper.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, milk, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients and fold until just incorporated. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
In a separate bowl, combine 0.5 cups of flour, light brown sugar, cinnamon, and melted butter to create the crumb topping. Mix with a fork until crumbs form.
Sprinkle the crumb topping evenly over the batter in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the Blueberry Crumb Buckle to cool in the pan for 10 minutes before slicing and serving.
Serve warm or at room temperature. Optionally, pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 478.7 g | 174% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 280.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 342 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 860 mg | 18% | |
*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.
