Blueberry Buckle

Ingredients

Cake

260 grams (2 cups) all-purpose flour sifted; I use Gold Medal
2 teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter softened
150 grams (¾ cup) sugar
1 egg
114 grams (½ cup) milk room temperature
2 cups (about 375 grams) fresh blueberries

Topping

½ cup sugar
45 grams (⅓ cup) all-purpose flour
¼ cup salted butter softened
½ - 1 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F. Butter 8“ x 8“ baking pan. Sift together flour, baking powder, and salt.
Cream butter and sugar in medium bowl until light in color and fluffy, 3-5 minutes. Add egg and beat well. Gradually add flour mixture alternately with milk, mixing well after each addition. Fold in berries. Pour evenly into pan. Batter will be thick.
Combine all topping ingredients with fork and blend well. Sprinkle over batter. Bake until lightly golden, 35 to 40 minutes.

Notes

2/25/2023: Today I made half of this recipe in a buttered 8“ x 4“ loaf pan on rack 2. I baked it for 30 minutes and it came out perfectly.

3/4/2023: I made a half-recipe again in the 8“ x 4“ loaf pan. Everything was the same, although this time it took 33 minutes to bake through.

28 June 2026: I made the full recipe today for the first time in a while. I set the oven to 365°F so that it registered 375-380°F on the thermometer. I lined the 8“ x 8“ pan with pan-lining paper (clipped in place with small binder clips) and baked it on rack 2 for 40 minutes, rotating it after 20 minutes. Came out perfectly!