Blueberry Buckle
Blueberry Buckle is for the crumble top lovers. The cake is moist and full of juicy blueberry flavour. This delicious moist cake can be served alongside brunch, enjoyed with a hot cup of coffee or with a scoop of vanilla ice cream!
- 02/03/2021
- 12
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Ingredients
- Ingredients:
- Crumble Top:
- 1 cup brown sugar
- 1 cup all purpose sugar
- 1 tsp ground cinnamon
- 6 tbsp cold unsalted butter
- Cake
- 4 tbsp softened butter
- 5 tbsp granulated sugar
- 1 egg at room temperature
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ cup buttermilk
- Blueberry filling:
- 4 cups blueberries (if using frozen keep frozen until ready to prepare)
- 1 tbsp fresh lemon juice
- 2 tbsp flour
- 2 tbsp granulated sugar
Directions
- Step 1
- reheat oven to 350 ℉. Grease a 9 inch springform pan and cut a piece of parchment for the bottom.
- Step 2
- In a medium size bowl combine the crumble ingredients and use your hands to work together. Refrigerate the crumble until ready to use.
- Step 3
- In a medium bowl, sift the flour and baking soda. Set aside.
- Step 4
- In a stand mixer with a paddle attachment, cream butter and sugar on medium. Add egg and mix into batter.
- Step 5
- With the mixer on low add the dry ingredients and then the buttermilk and mix until combined.
- Step 6
- In a separate bowl combine the blueberries, lemon, flour and sugar. Stir until blueberries are fully coated.
- Step 7
- Pour the batter into the bottom of the springform pan and smooth until even in the pan.
- Step 8
- Spoon the blueberry filling onto the batter.
- Step 9
- Remove the crumble top from the refrigerator and use your hand to sprinkle it evenly on top of the blueberry filling. Gently press the crumb down onto the blueberries.
- Step 10
- Bake in the oven at 350 ℉ for 35 to 40 minutes. The top will be browned and the middle should not jiggle. Place the pan on a cooling rack and after 5 minutes gently release the sides of the pan.
