Moist Blueberry Buckle Cake with Cinnamon Streusel Topping

Ingredients

• 2 cups all-purpose flour (spooned and leveled; for the cake)
• 2 tsp baking powder
• 0.5 tsp salt
• 0.25 cup unsalted butter (at room temperature; for the cake)
• 0.75 cup granulated sugar (for the cake)
• 1 large egg (at room temperature)
• 1 tsp vanilla extract
• 0.5 cup whole milk (at room temperature)
• 1 tbsp blueberries
• 1 tbsp all-purpose flour (for tossing with the blueberries)
• 0.25 cup unsalted butter (at room temperature; for the streusel)
• 0.5 cup granulated sugar (for the streusel)
• 0.3333 cup all-purpose flour (spooned and leveled; for the streusel)
• 0.5 tsp cinnamon

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a 9 × 9-inch baking dish with parchment paper and set it aside.

2. 2

   In a medium bowl, whisk together the cake flour, baking powder, and salt. Set the dry mixture aside.

3. 3

   In a separate large bowl, use an electric mixer or a stand mixer fitted with a paddle attachment to cream the cake butter and sugar until smooth, about 1–2 minutes.

4. 4

   Add the egg and vanilla extract to the butter mixture. Mix just until combined, scraping down the sides of the bowl with a rubber spatula as needed.

5. 5

   Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix only until just combined; do not overmix.

6. 6

   Toss the blueberries with the tablespoon of flour, then gently fold them into the batter.

7. 7

   Spread the thick batter in the prepared baking dish.

8. 8

   In a bowl, cut together the streusel butter, sugar, flour, and cinnamon with a fork or pastry cutter until crumbly.

9. 9

   Sprinkle the streusel evenly over the cake batter.

10. 10

    Bake at 375°F (190°C) for 30–35 minutes, or until a toothpick inserted into the cake comes out clean.

11. 11

    Let the cake cool in the pan for about 10 minutes, then remove it to a wire cooling rack.

Notes

If using frozen blueberries, add them without thawing; the cake may need a few extra minutes to bake. Store in an airtight container at room temperature for 2–3 days. To freeze, cool completely and store in a well-sealed container, or slice and wrap; thaw at room temperature. For best flour measurement, spoon it into the measuring cup and level the top rather than scooping directly.

Nutrition per serving

• dessert
• breakfast
• brunch
• baked
• vegetarian
• blueberry
• coffee cake