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Blueberry Buckle

Author Mavis Butterfield


  • 1/2 cup butter , plus more for pan
  • 2 cups all-purpose flour , plus more for pan
  • 1 1/2 tsp . baking powder
  • 1/2 tsp . salt
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp . vanilla extract
  • 1/2 cup milk
  • 3 cups blueberries {fresh or frozen}
  • 1 tsp . ground cinnamon
  • 1/4 tsp . salt
  • 1/3 cup packed light-brown sugar
  • 3/4 cup all-purpose flour
  • 4 tbsp . butter , room temperature


  1. Preheat over to 350 degrees. Line pan with parchment paper and set aside.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.
  3. Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.