Best-Ever Blueberry Buckle Cake
Who doesn’t like blueberries? Put that into a cake and you have a recipe for success. A little high on the calorie count but sometimes it’s just worth it.
For Topping
- 1/2 cup of all purpose flour
- 1/2 cup of granulated sugar
- 4 tbsp of melted butter
- 1 tsp of cinnamon
- Pinch of kosher salt
For Cake
- 2 cup of all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 tbsp butter softened to room temperature
- 1/2 cup of granulated sugar
- 1/4 cup of packed brown sugar
- 4 tbsp of melted butter
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup of buttermilk (if you don’t have use regular milk with 2 tbsp of vinegar)
- 2 cups of fresh blueberries
Directions
- Preheat oven to 375 and grease a 9 by 12 pan. If you use a different size pan, adjust your cook time by testing every five minutes. The bigger the pan the less cook time.
- Make topping: in a medium bowl stir to combine all ingredients until no dry spots remain
- Make cake: in a large bowl, whisk together flour, baking powder and salt. In a medium bowl, beat to combine butter, sugars, egg and vanilla. Slowly add to dry ingredients until all is incorporated. Gently fold in blueberries until just combined. Transfer to prepared baking pan.
- Add the topper sporadically across the cake. Bake for 40-45 minutes until cake tester or toothpick comes out clean.
- Let cool for 15 minutes before slicing and serving
Nutrition Per Serving
- Calories 220
- Sugar 3.6 g
- Carbohydrates 20 g
- Protein 4 g
- Fiber 1.3 g
- Fat 7 g
You can add some nuts to the top when you put the topping on. You can serve it with ice cream, if calories don’t matter, that is. I also could see it with a blueberry coils or some whipped cream. Have fun and make it your own.
It all started with a bite 
Looks good Chef Miss Chris. We are going to try this during the week
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