Blueberry Buckle
A tea cake made with blueberries and a cinnamon crumble topping.
Equipment
- Stand Mixer
- 9" Springform Cake Pan (Or 8x8" Baking Dish)
- Mixing Bowls
Ingredients
For the Cake
- ¾ Cup Granulated Sugar
- ¼ Cup Unsalted Butter Softened, + a bit extra to grease your pan
- 1 Egg
- 2 Tsp Lemon Extract
- 1½ Cup All-Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Milk
- 2 Tbsp All-Purpose Flour For coating berries
- 2 Cups Fresh Blueberries If frozen, thaw and dry well
For the Topping
- ¼ Cup Butter Cold
- ½ Cup Brown Sugar
- ½ Cup All-Purpose Flour
- 1 Tsp Cinnamon
Instructions
- Preheat oven to 350°F.
- Grease your pan thoroughly with butter. I used a springform cake pan for ease of access, but an 8x8" baking dish works fine.
- Toss the blueberries in the two tablespoons of flour to coat them. This helps prevent them from just sinking to the bottom of the cake during baking.
- In a bowl, combine the flour, baking powder, and salt.
- In your mixer's bowl, cream together the softened butter, sugar, egg, and lemon extract. Mix until smooth.
- Slowly add the flour mix and milk to the creamed wet ingredients, a little at a time, mixing until just combined.
- Gently fold the blueberries into the batter.
- Spread the batter evenly in the cake pan. Don't shake to settle, or you'll sink the berries. Just spread it as evenly as you can.
- In another bowl, combine the topping ingredients (cold butter, brown sugar, flour, and cinnamon) until it achieves the texture of wet sand.
- Sprinkle the topping over the top of the batter.
- Bake for 40-45 minutes. You know the drill; test with a skewer or knife and keep it going if any batter sticks to it.