Whipped cream usually looks light as fluff, but actually it’s rather dense. Blueberry Buckle Cake with Brown Sugar Topped is, well, you guessed it-however, underneath, dripping between the folds of a delectable cake scented with vanilla awaits juicy blueberries. And then on goes the golden brown sugar and cinnamon crumb topping-and into the oven. That’s when it all warms through.
Composed evenly with sweet and sour, this buckle deserves to be served for breakfast, with a brunch, or even as dessert. It comes in hot with a scoop of vanilla ice cream or with some whipped cream on top for otherpeople asking for a second bite.
Why You’ll Love This Recipe
Loaded with Blueberries: Each mouthful is filled to overflowing with juicy, sweet blueberries, screaming summer.
Irresistible Topping: The crumbly brown sugar topping adds a delightful crunch and accents with the warm cinnamon flavor it brings.
Perfectly Moist Cake: Just how tender and buttery a buckle cake is handmade! Oh, and also, it’s very easy to make.
Versatile Dessert: Which makes it simple to serve for breakfast, dessert or as a mid-day treat-any time of day. Simple Ingredients: A pantry-staple recipe perfect for whipping up without a run to the grocery store.
Key Ingredients
Blueberries: Fresh blueberries add a burst of tart sweetness. If your blueberries aren’t in season, go with frozen berries-bury them with a little flour to keep it together, though.
Brown Sugar Topping: Butter, brown sugar, cinnamon, flour-this crumbly piece is a star. Just about caramelized baking makes a golden skin; sort of crunch.
Butter: Softens the trouble, making the cake unbearably moist; perfectly crumbly consistency is achieved with the cold butter in the topping.
Vanilla Extract: Adds that extra bit of relief so in the future there never will be a question of forgetfulness because of this.
Milk: Makes the batter itself easy to wield into a cake to act tender after baking; milk eases the action, though whole milk seems best but as any runner-up, almond and oat milk are suitable.
Cinnamon: I can only define this by saying that the blueberries are so good with these bursting little semisweetnesses that it also brings a more subtle richness of taste from the brown sugar.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan
Preheat the Oven: Set your oven to 375°F (190°C). This ensures even baking.
Grease the Baking Dish: Coat a 9-inch square baking dish with butter or cooking spray to prevent sticking.
Step 2: Mix Dry Ingredients
Combine Dry Ingredients: In a medium bowl, whisk together:
2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
Set Aside: Keep the mixture ready to incorporate into the batter.
Step 3: Cream Butter and Sugar
Beat Butter and Sugar:
In a large mixing bowl, beat 3/4 cup of granulated sugar with 1/4 cup of softened unsalted butter.
Mix until light and fluffy (about 3-5 minutes).
Tip: Use an electric mixer for best results.
Step 4: Add Eggs and Vanilla
Incorporate Wet Ingredients:
Beat in 1 large egg and 1 teaspoon of vanilla extract.
Ensure the mixture is smooth and evenly combined.
Step 5: Combine with Dry Ingredients
Alternate Additions:
Gradually add the dry ingredients from Step 2 to the creamed mixture.
Alternate with 1/2 cup of milk, beginning and ending with the dry ingredients.
Mix Gently: Stir just until combined to maintain a tender texture.
Step 6: Fold in Blueberries
Add the Blueberries:
Gently fold in 2 cups of fresh blueberries with a spatula.
Be careful not to crush the berries to keep them intact.
Step 7: Prepare the Topping
Mix Dry Topping Ingredients:
In a bowl, combine:
1/2 cup of brown sugar
1/3 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
Cut in Butter:
Add 1/4 cup of chilled, diced unsalted butter.
Use a pastry cutter or two knives to blend until the mixture resembles coarse crumbs.
Step 8: Assemble and Bake
Spread Batter:
Pour the batter evenly into the prepared baking dish.
Smooth the top with a spatula if needed.
Add Topping:
Sprinkle the crumb topping evenly over the batter.
Bake:
Bake in the preheated oven for 35-40 minutes.
The buckle is done when a toothpick inserted in the center comes out clean and the topping is golden brown.
Step 9: Cool and Serve
Cool Slightly:
Let the buckle cool in the pan on a wire rack for 10-15 minutes.
Serve Warm:Slice and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Serving Suggestions
Classic Companion: Pair with a scoop of vanilla ice cream, warm, for a traditional dessert.
Brunch Pick: Serve with sweet whipped cream and a cup of coffee or tea-one slice at a time.
Fresh flavor: Give it a color blast by sprinkling it with lemon zest or drizzle lemon glaze over it-have that fresh, tart edge.
Berry Array: Set beside fresh strawberries or raspberries for one marvelous biscuit.
Storage and Reheating Tips
Refrigerate: It can be stored in an airtight container for up to 4 days in the refrigerator.
Freeze: It can be wrapped in individual slices then placed in a plastic wrap; it can then be placed inside a freezer-safe bag and frozen for up to three months, then thawed in the refrigerator overnight before serving.
Reheat: Warm up slices in a microwave for 20-30 seconds or in an oven at 350°F (175°C) for 10 minutes to restore both flavors and textures.
Variations
Mixed Berry Buckle: Include raspberries, blackberries, or strawberries instead of half of the blueberries.
Lemon Blueberry: Use 1 tbsp of lemon zest in the batter and 1 tbsp of lemon juice in the topping; the citrusy flavors get blended.
Gluten-Free Version: Change your regular flour with a 1:1 gluten-free-all-purpose flour blend.
Nutty Topping: Add a quarter cup of chopped pecans or walnuts for more crunch.
Spiced Buckle: Pour one spice into the cake batter’s cream.
Conclusion
Timeless simplicity stands behind the good taste of the Blueberry Buckle with Brown Sugar Topping. The moist cake, juicy blueberries, and buttery, cinnamon-sweet topping merge into the meal of comfort and deliciousness.
Pro Tip: Prepare this buckle the night before for brunch and reheat it in the morning for a stress-free crowd pleaser.
So, turn the oven on, make the BLUEBERRY BUCKLE-ready, and then partake in the magic of summer from every sweet bite that is bound to make heads turn. Love at first sight, isn’t it?
Blueberry Buckle with Brown Sugar Topping
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour for topping
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter chilled and diced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish with butter or cooking spray to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat granulated sugar with softened butter until light and fluffy, about 3-5 minutes. Use an electric mixer for best results.
- Beat in the egg and vanilla extract until the mixture is smooth and evenly combined.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the dry ingredients. Stir just until combined.
- Gently fold in the blueberries using a spatula, being careful not to crush them.
- In a small bowl, combine brown sugar, flour, and cinnamon. Cut in chilled butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Spread the batter evenly into the prepared baking dish. Sprinkle the crumb topping over the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
- Let the buckle cool in the pan on a wire rack for 10-15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
