"Word has it that Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle.
I don't know. I really can't tell the difference between a buckle or a streusel or a crumble.
Regardless of what you want to call this delicious treat, you're just gonna be glad that you have a piece!"
Blueberry "Buckle" Crumb Cake
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A Note from Feedfeed
This blueberry buckle crumb cake recipe is bursting with fresh blueberries! It has a sweet cinnamon crumb topping and uses buttermilk for a nice and tender cake crumb. It's perfect for a breakfast treat or even as a midday snack. Check out our Breakfast Pastries and Baked Goods feed for more inspo!
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- Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 9 bars
Recipe Card
ingredients
- 3/4 cup granulated sugar
- 1/4 cup butter
- 1 egg
- zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups blueberries, fresh
Crumb Topping:
ingredients
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
Method
Step 1
Preheat oven to 350F. Line a 9" pan with parchment. In a small bowl combine flour, baking powder, and salt. Set aside.
Step 2
In the bowl of a stand mixer, cream sugar and butter. Add egg & lemon zest and beat until fluffy. Add the dry ingredients to the wet, alternating with the milk. Do not over mix. Fold blueberries in. Spread in pan.
Step 3
Combine all topping (crumb) ingredients in a small bowl until crumbly. Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.