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Blueberry Buckle

Author Cakewalk Kitchen


  • 1/4 cup - unsalted butter - room temperature - 1/2 stick
  • 3/4 cup - sugar
  • 1 - large egg
  • 2 cups - all-purpose flour
  • 2 teaspoons - baking powder
  • 1/2 teaspoon - table salt
  • 1/2 cup - whole milk
  • 2 cups - fresh blueberries

For the crumb topping

  • 1/2 cup - cold butter - cut up into small cubes
  • 1/2 cup - sugar
  • 1/2 cup - all-purpose flour
  • 1/2 teaspoon - cinnamon


Preheat the oven to 375 F.

Get your ingredients all set to go. (Mise en Place)

  1. Butter and line a 9"x 9" baking pan with parchment paper.*
  2. Rinse off your blueberries, getting rid of any stems that may be there. Pat them dry with a paper towel.
  3. Measure out the sugar and the milk, and the butter. Crack the egg into a small bowl.
  4. Measure out the flour, baking powder and salt and then sift them together into a medium size bowl.

Make your cake batter.

  1. In a large bowl, with an electric mixer, cream the butter and the sugar until light and fluffy. Add in the egg and mix until smooth.
  2. On low speed, alternately add in about 1/3 of the flour mixture, then about 1/3 of the milk. After each ingredient is well mixed in, continue in this manner until finished.
  3. Fold the blueberries into the cake batter with a spatula. Transfer the batter into the prepared cake pan. Smooth out the batter evenly with a clean spoon. Set aside.

Make the crumb topping.

  1. In a food processor, put in the sugar, the flour, the cinnamon and the cubed cold butter. Pulse the ingredients until you get small pea size crumbs. Sprinkle the butter/sugar crumbs evenly over the top of the batter.
  2. Bake for about 30 to 35 minutes. Test with a cake tester ( I use wooden skewers). You should see a few moist crumbs. Cool in the pan set on a baking rack.

Recipe Notes

  • You can just butter and flour the baking pan if you do not have any parchment paper.
  • If you do not have a food processor, just use a mixer to make the crumb topping. It's all good.