Time: 55 minutes
Yield: 9 servings
Buckle up your tastebuds for a wild ride! Blueberry Buckle takes the best parts of blueberry cake and blueberry crumble and combines them into a treat unlike any other! A fluffy bed of cake is topped with a crunchy, rich, and sweet streusel topping for the best of both worlds—and don't forget the juicy blueberries which positively burst with flavor! Blueberry Buckle is ready in under an hour, so you can have it ready whenever you need a summery dessert that will make your knees buckle!
IngredientsFor the cake: • 3/4 cup white sugar • 1/4 cup butter • 1 egg • 2 teaspoons lemon zest • 1 1/2 cups plus 1 tablespoon all-purpose flour, divided • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup milk • 1 1/2 cups fresh blueberries For the topping: • 1/4 cup plus 1 tablespoon butter • 1/4 cup brown sugar • 1/4 cup white sugar • 1/3 cup all-purpose flour • 1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F.
Grease an 8x8-inch pan.
In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg, and the lemon zest together until fluffy.
In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt.
Add the dry ingredient mixture and the milk into the sugar mixture, alternating between the two as you add and mixing until just combined.
Toss the blueberries with 1 tablespoon of flour.
Fold the blueberries into the batter.
Spread the batter evenly in the prepared pan.
Combine the remaining butter, brown sugar, remaining white sugar, remaining flour, and cinnamon together in a small bowl until a crumbly mixture forms.
Sprinkle the topping mixture over the batter in the pan.
Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.