Cake: Loaded Blueberry Buckle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
for the buckle:1.5 cup All purpose flour 1.5 tsp Baking Powder 10 tbsp Butter, unsalted, cubed, at room temp 0.67 cup Granulated Sugar 0.5 tsp Salt Zest from one lemon1.5 tsp vanilla extract2 large Eggs4 cup Blueberries, fresh, sorted over, rinsed, and patted dryfor the streusel: 0.5 cup All purpose flour 0.5 cup, packed Brown Sugar 2 tbsp Granulated Sugar 0.25 tsp cinnamon0.25 tsp nutmeg0.75 tsp salt4 tbsp Butter, unsalted
Directions
1. For the streusel topping, in a medium bowl, whisk together flour, sugars, spices, and salt until well combined. With a wooden spoon, stir in the chunks of butter, then work butter into the dry ingredients with your hands until the mixture resembles wet sand. Set aside on the counter while you prepare the rest of the buckle.
2. Preheat oven to 350 degrees F. Grease a 9-inch cake pan ( i used a springform pan for mine), line the bottom with parchment paper, then grease and flour the paper and sides of the pan. In a small bowl, whisk together flour and baking powder and set aside.
3. In a standing mixer fitted with the paddle attachment, cream butter, sugar, salt, and lemon zest until combined and fluffy. Beat in vanilla and add eggs one at a time, beating until incorporated. Gradually add the flour mixture while the mixture is on low speed. Mix well to combine, but do not overmix. Batter will be thick. With a rubber spatula, gently fold in the berries until incorporated.
4. Pour filling into the greased and floured pan, spreading evenly. Scatter streusel top over the buckle batter. Bake about 50-60 minutes, until toothpick inserted in the center comes out clean. Let cool on a wire rack and serve slightly warm or at room temperature.
Serving Size: 12 slices
1. For the streusel topping, in a medium bowl, whisk together flour, sugars, spices, and salt until well combined. With a wooden spoon, stir in the chunks of butter, then work butter into the dry ingredients with your hands until the mixture resembles wet sand. Set aside on the counter while you prepare the rest of the buckle.
2. Preheat oven to 350 degrees F. Grease a 9-inch cake pan ( i used a springform pan for mine), line the bottom with parchment paper, then grease and flour the paper and sides of the pan. In a small bowl, whisk together flour and baking powder and set aside.
3. In a standing mixer fitted with the paddle attachment, cream butter, sugar, salt, and lemon zest until combined and fluffy. Beat in vanilla and add eggs one at a time, beating until incorporated. Gradually add the flour mixture while the mixture is on low speed. Mix well to combine, but do not overmix. Batter will be thick. With a rubber spatula, gently fold in the berries until incorporated.
4. Pour filling into the greased and floured pan, spreading evenly. Scatter streusel top over the buckle batter. Bake about 50-60 minutes, until toothpick inserted in the center comes out clean. Let cool on a wire rack and serve slightly warm or at room temperature.
Serving Size: 12 slices
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 14.2 g
- Cholesterol: 67.3 mg
- Sodium: 179.5 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
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