Buttermilk Blueberry Buckle
Indulge in the comforting sweetness of this Buttermilk Blueberry Buckle, a classic dessert that’s perfect for any occasion! This moist, tender cake is made with the richness of buttermilk and bursting with juicy, fresh blueberries in every bite. Topped with a buttery cinnamon streusel, it’s a delightful cross between cake and crumble, delivering a medley of textures and flavors that’s simply irresistible. With just 20 minutes of prep time, this easy-to-make recipe is ideal for brunch spreads, afternoon treats, or dessert. Serve it warm or at room temperature, and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Perfect for blueberry season or any time you’re craving a fruity, crumbly delight, this Buttermilk Blueberry Buckle is sure to become your new go-to baking recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 0.75 cups buttermilk
- 2 cups fresh blueberries
- 0.33 cups all-purpose flour (for streusel)
- 0.33 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries, taking care not to crush them.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
For the streusel topping, combine the 0.33 cups of all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly.
Sprinkle the streusel evenly over the batter.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the buckle from the oven and allow it to cool in the pan for at least 15 minutes before serving.
Cut into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 596 mg | 198% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 520.3 g | 189% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 287.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 400 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 976 mg | 21% | |
*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.
