Blueberry Buckle With Streusel Crumb Topping

Blueberry Buckle
Sharon Cobo

Cake (Blueberry Buckle)


2 cups flour
3/4 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, soft and room temperature
2/3 cup milk
1 teaspoon vanilla
1 egg beaten
2 to 3 cups blueberries (fresh or frozen)


Preheat oven to 375°F.  Grease a 9”x9” pan.

In large bowl, combine flour, baking powder and salt.

In a separate large mixing bowl, beat together sugar and butter, until light and fluffy. Then, add egg and vanilla and beat until smooth (less than a minute).  Then add half of the flour and beat on low until combined. Add about ½ of the milk, and mix again until combined. Then add rest of flour and milk and combine.

Fold blueberries gently into the batter with a spoon.

Pour all the batter into the 9x9 pan and spread out the top so it’s even.






Pour into greased 9x9” pan. Bake at 350 degrees for 35-40 minutes.

Topping (Streusel)


6 servings

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