Description
Soft and tender Blueberry Buckle Cake bursting with juicy blueberries, perfectly scented with lemon and topped with a buttery cinnamon streusel!
Ingredients
Crumb Topping
- 1/2 Cup (60g) All-Purpose Flour
- 1/4 Cup (50g) Brown Sugar
- 1/4 Cup (50g) White Sugar
- 1/2 Tsp Cinnamon
- 3 Tbsp (42g) Unsalted Butter, melted
Blueberry Buckle Cake
- 1 1/2 Cup (180g) Cake Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup (100g) White Sugar
- 1/4 Cup (50g) Brown Sugar
- 5 Tbsp (70g) Unsalted Butter, room temp
- 4 Tbsp Neutral Oil (such as avocado, canola or grapeseed)
- Zest of 1 Lemon
- 2 Large Eggs, room temp
- 1/2 Cup (113g) Buttermilk, room temp
- 2 Cups (280g) Blueberries, fresh or frozen (see note below)
Topping
- Dusting of Powdered Sugar, optional
Instructions
- Set an oven rack in the center and preheat oven to 350ºF (180ºC). Prepare your 8-inch pan (springform, regular circle or square) by generously greasing your pan and lining with parchment. I only lined the bottom of my springform pan.
- Make your crumb topping - In a small bowl, add all-purpose flour, white sugar, brown sugar and cinnamon and mix until combined. Mix in melted butter until incorporated. Place in the fridge while we work on the cake.
- Make your cake - In a medium bowl, combine your dry ingredients - cake flour, baking powder and salt. Set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, mix on medium/high speed, your room temperature butter, oil, white sugar, brown sugar, vanilla and lemon zest. About 3 minutes.
- Mix in your eggs until well combined. About 2 minutes. Scrape the sides of the bowl as needed.
- Sift in half of the dry ingredients and mix on low or mix in by hand until just combined. Add all of the buttermilk and mix until combined. Add the rest of the dry ingredients and mix until you no longer see any flour streaks. Do not overmix!
- Transfer batter to a prepared round 8-inch springform pan (you can also use a regular 8-inch round or square pan). Using an offset spatula, spread the batter evenly in your pan. Next, top with your blueberries in a single layer. Finally, remove your crumb topping from the fridge. Break the large clumps up with your fingers and evenly sprinkle on top. Bake at 350ºF (180ºC) for 40 to 45 minutes or until a toothpick inserted in the center comes out with very few moist crumbs.
- Allow the cake to cool in the pan for about 5 to 10 minutes, and then transfer the cake to a wire rack to cool. The cake is best served warm. Dust with powdered sugar if you wish and enjoy!
Notes
- If you are using frozen blueberries, no need to thaw. You may need to add some extra baking time though. Just keep an eye on it!
- Baking times can vary due to ovens running differently. Mine took exactly 41 minutes. Start checking on your cake around the 38 minute mark!
- Prep Time: 30
- Cook Time: 40 to 45