This blueberry buckle recipe makes a 9x13-inch cake. It was handed down to me by my grandmother. I always make it during blueberry season. My guests just love it!
Ingredients
- ½ cups white sugar: 1 piece
- butter: 0.5 cup (softened)
- eggs: 2 piece
- all-purpose flour: 4 cups
- baking powder: 4 tsp
- salt: 0.5 tsp
- milk: 1 cup
- blueberries: 4 cups (fresh)
- ⅓ cups white sugar: 1 piece
- all-purpose flour: 1 cup
- ground cinnamon: 1 tsp
- butter: 0.66667 cup (cut into cubes, cold)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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Prepare buckle: Beat together sugar and butter in a large bowl using an electric mixer until creamy and smooth. Add eggs one at a time, mixing well after each addition. Whisk together flour, baking powder, and salt in a separate bowl; stir into creamed butter mixture, alternating with milk, until just combined. Fold in blueberries. Pour batter into the prepared dish.
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Prepare topping: Combine sugar, flour, and cinnamon in a medium bowl. Cut in cold butter using a pastry blender or 2 knives until crumbly. Sprinkle topping over batter.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack.
