Blueberry Buckle with Cinnamon Streusel
This classic delicious moist cake resembles a coffee cake with blueberries bursting with each bite.
Servings: 9 pieces
Calories: 265kcal
Equipment
- 9 x 9 inch baking pan (22 cm)
- stand mixer
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup raw fine sugar
- 1 large egg
- 1 tsp pure vanilla extra
- 1 tsp lemon zest
- 1/2 cup milk
- 1 1/2 cups blueberries, fresh or frozen
Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- pinch salt
- 3 tbsp unsalted butter
Instructions
Cake:
- Preheat oven to 375°F.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Using a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and lemon zest.
- Slowly add dry ingredients alternating with milk, beating well after each addition. As a general rule, start and end with the flour mixture. Be careful not to over mix the batter, as it will make the cake dense.
- Fold in the blueberries and spread into the 9"x 9" square pan or a round cake pan, lined with parchment paper.
Streusel:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Then cut butter into flour mixture using a fork or panstry blender until it's crumbly. Sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean when inserted.
Nutrition
Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 239mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg