Sweet and tangy combine to make this Classic Blueberry Buckle cake recipe truly amazing, with moist cake, fresh blueberries and a crumbly, crunchy streusel topping.
Preheat oven to 375°F. Butter a 9"x9" baking dish. Set aside
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat together sugar and 4 table spoons room temperature butter until light and fluffy.
Add eggs and vanilla, and beat until fully incorporated, about 30 seconds.
Add about ⅓ of the flour mixture to the butter mixture. Beat on low until combined. Add about ½ of the milk, and mix again until combined. Repeat until all ingredients are added.
Fold in blueberries.
Pour batter into prepared baking dish. Spread evenly. Set aside.
For the Topping
In a medium mixing bowl, whisk together flour, sugar, and cinnamon.
Add remaining butter and cut into dry ingredients with a fork or pastry blender until the mixture has a crumb-like texture (about the size of peas).
Sprinkle on top of cake.
Bake at 375°F for about 35 minutes. Cool at least 10 minutes before serving. (See notes on cooking time variations)
Video
Notes
Use a 9"x9" baking dish! (like this one) The cooking time will vary significantly when using a different size.
If using an 8"x8" baking dish or a 9-inch round, make sure it is deep, and adjust the cooking time to 60-70 minutes, until a toothpick comes out clean. Note that the outsides will be a bit browner, but it will still taste delicious.
Using frozen berries? That's fine, just don't thaw them!
Do I have to use whole milk? Whole milk is recommended for richness and texture, but you can use another milk or dairy free substitute, if necessary.
The batter will be very thick. Don't worry! That's normal!
Storage: Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.
Freezer Directions - Allow to cool completely. Cover tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature before serving.