A delicious and moist blueberry buckle that's perfect for breakfast or dessert. This classic recipe features a tender cake base filled with fresh blueberries and topped with a sweet crumble topping.
Preparation time
20min
Cooking time
50min
Ingredients
9 Servings
- 210 g all-purpose flour
- 50 g all-purpose flour
- 2 tsp baking powder
- 300 g blueberries
- 1 egg
- 0.5 tsp ground cinnamon
- 120 ml milk
- 0.5 tsp salt
- 120 g sugar
- 50 g sugar
- 115 g unsalted butter
- 30 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 9-inch square baking pan.
Step 2
In a bowl, mix together 210g of all-purpose flour, baking powder, and salt.
Step 3
In another bowl, cream together 115g of unsalted butter and 120g of sugar until light and fluffy.
Step 4
Beat in the egg and vanilla extract.
Step 5
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
Step 6
Gently fold in the blueberries.
Step 7
Pour the batter into the prepared pan and spread it evenly.
Step 8
In a small bowl, combine 50g of all-purpose flour, 50g of sugar, and ground cinnamon. Cut in the 30g of cold butter until the mixture resembles coarse crumbs.
Step 9
Sprinkle the topping evenly over the batter.
Step 10
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Allow the buckle to cool in the pan before serving.