Blueberry Buckle

Ingredients

• 3 cups Blueberries
• 2 cups All-purpose flour
• ¾ cup Granulated sugar
• 6 tbsp Unsalted butter, softened
• 1 Eggs (large)
• ½ cup Low-fat buttermilk
• 2 tsp Baking powder
• ½ tsp Kosher salt
• 1 tsp Vanilla extract
• 1 Lemon, zest only
• ⅜ cup Brown sugar
• 1 ½ tsp Ground cinnamon

Method

1. Heat the oven to 350°F. Make the streusel first: rub 1/3 cup of the flour, the brown sugar, cinnamon and 2 tablespoons of the butter together with your fingers into coarse crumbs. Chill it.
2. Cream the remaining butter with the granulated sugar and lemon zest for 3 minutes until pale and fluffy. That aeration is the cake's lift.
3. Beat in the egg and vanilla, then alternate the remaining flour (with the baking powder and salt) and the buttermilk, in three additions, starting and ending with flour.
4. Toss the blueberries with a tablespoon of flour and fold them in gently. The flour is what keeps them suspended instead of sinking.
5. Spread in the pan, scatter the streusel over, and bake 45-50 minutes until a skewer comes out clean and the middle no longer wobbles.
6. Cool at least 20 minutes. Buckle is better warm than hot.

Notes

✨ The restaurant touch

Lemon zest creamed into the butter and sugar. It makes the blueberries taste more like blueberries.

🧒 For the kids

It is cake with fruit in it and crumbs on top. There is no tweak needed.

🥡 Leftovers

Keeps 3 days covered. Excellent for breakfast, which is what a buckle is really for.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.