Blueberry buckle cake recipe

Blueberry Buckle Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that showcases the fruity goodness of blueberries? Look no further than this irresistible Blueberry Buckle Cake recipe. Bursting with juicy blueberries and topped with a crumbly streusel, this cake is a perfect balance of sweet and tart flavors. With just a handful of ingredients and simple instructions, you can whip up this scrumptious treat in no time. Whether it's for a special occasion or a casual gathering, this Blueberry Buckle Cake is sure to impress your taste buds and leave you craving for more.

Keywords: Blueberry Buckle Cake, dessert, blueberries, streusel, sweet and tart flavors.

Blueberry buckle cake recipe details

Blueberry buckle cake recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

	For the topping:
5 tbsp	sugar
50 g	plain flour
1 tsp	ground cinnamon
60 g	unsalted butter, softened
	For the cake:
200 g	plain flour
2 tsp	baking powder
½ tsp	salt
150 g	caster sugar
60 g	butter or margarine
1 large	egg
1 tsp	vanilla extract
125 ml	milk
200 g	blueberries, fresh or frozen

Instructions

Preheat oven to Gas Mark 5, 190ºC, 375ºF. Grease and flour a 9-inch, 22cm loose-bottomed cake tin.

To prepare the Topping:
Mix together the dry ingredients in a small bowl. Cut in the butter using a knife to start and finish with your fingers, if required. Set aside.

To prepare the Cake:
Blend the dry ingredients in a medium bowl.

In a large bowl, cream together the butter and sugar until light. Beat in the egg and vanilla. Add the dry ingredients to the butter mixture, alternately with the milk, blending thoroughly. Fold in the berries.

Pour the mixture into the tin. Sprinkle the topping evenly over the top and bake for 40-45 minutes until done and golden brown on top. Test with a skewer if done.

Cool for 10 minutes in the tin and then loosen the sides with a knife. Rest the tin base on something solid and reasonably heatproof, a tin can, will suffice, and slowly push down on the tin sides. Transfer the cake on the tin base to a cooling rack. When quite cold, slide the cake from the tin base onto a serving dish.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a