Blueberry Buckle

Make sure your baking powder is fresh and still active. To test, put a teaspoon of baking powder in a small bowl. Sprinkle with a little warm water. If the baking powder is still good it will bubble up. (See The Difference Between Baking Soda and Baking Powder for more info.)

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Makes 8 servings

Ingredients

Cake ingredients:

  • 2 cups (260 g) all purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick, 57 g) unsalted butter, softened
  • 3/4 cup (150 g) sugar
  • 1 large egg
  • 1/2 cup (120 ml) milk
  • 1 pint (550 ml) blueberries

Topping ingredients:

  • 1/4 cup (57 g) unsalted butter, softened
  • 1/2 cup (100 g) sugar
  • 1/3 cup (45 g) all purpose flour
  • 1/2 teaspoon cinnamon

Method

1 Preheat the oven to 375°F (190°C). Butter the inside of an 8-inch springform pan. Set aside.

2 Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl.

3 Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg.

4 Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

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5 Combine ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture. Sprinkle this over the batter.

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6 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

7 When the cake has cooled, run a knife around the edges and lift the cake out of the pan.