Blueberry Buckle
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A quick and easy, delectable fresh blueberry filled cake
Topping
- 3–1/2 oz sugar or 1/2 cup
- 1–1/2 oz cake flour or 1/3 cup
- 1/2 tsp ground nutmeg
- 4 TBL unsalted butter – cubed and chilled
Cake
- 9 oz cake flour or 2 cups
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 4 TBL unsalted butter – left at room temp for 30 minutes or until reaches 60 degrees on an instant read thermometer
- 5–1/4 oz sugar or 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 oz fresh blueberries
Topping
- Combine the sugar, flour and nutmeg in a bowl
- Mix in the 60 degree butter using a fork or a pastry blender until it reaches a crumb-like texture
Cake
- Pre-heat oven to 375 degrees
- Spray 8 or 9″ glass baking dish with pam and set aside
- Whisk the flour, baking powder and ginger together and set aside
- In a stand mixer, beat the butter and sugar together on medium speed until it is light and fluffy , about a minute
- Reduce speed to low and add 1/3 the flour mixture
- Once incorporated, add 1/3 of the milk then repeat alternating until all the ingredients are combined
- Gently fold in the blueberries then pour the mixture into the baking dish and level it out
- Bake on the middle oven rack for 45 minutes, or until golden
- Cool on a rack for 30 minutes before serving