Friday, June 3, 2011

Blueberry Buckle Cake


With blueberries on sale nearly every day at our grocery store, I've been stocking up and searching for the perfect excuse to use them in a recipe. This cake was EXACTLY what I was hoping for. All of the girls and guys in our small group absolutely raved over it. 

Not only does this cake look beautiful and impressive, but it tastes amazing. It's dense and moist like a giant blueberry muffin, except it's topped with a cinnamon streusel that's to die for. You will NOT be sorry you made this. 


Blueberry Buckle Cake
Serves 8-12

For the topping:
1/3 cup brown sugar
1/2 cup all-purpose flour
1 tsp cinnamon
1/4 cup butter

For the batter:
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/4 cup butter
1 large egg
1 tsp vanilla extract
1/2 cup buttermilk
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees. Grease a 9-inch cake pan and set aside.

To make the topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Rub in the butter using your finger tips (or a pastry cutter) until the mixture is crumbly. Set the topping aside.

To make the batter: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla, mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. (Batter will be very thick.) Gently fold in the blueberries.

Pour the batter evenly into prepared cake pan. Sprinkle the topping over the batter and bake for 35 to 45 minutes or until a toothpick comes out clean. Let the buckle cool for 10 minutes. Loosen the sides with a knife. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently place the cake onto a serving dish.


1 comment:

  1. Fantastically beautiful!! I've been in a serious dense-fruit-filled-cake mood lately - this is going on the list! ~Megan