Blueberry Crumb Buckle
Bursting with plump, juicy blueberries and topped with a golden-brown crumbly topping, this classic dessert offers the perfect balance of sweet and tangy flavors in every bite. Whether enjoyed as a cozy treat with your morning coffee or as a delightful dessert after dinner, our Blueberry Crumb Buckle is sure to become a beloved favorite. Treat yourself to a taste of homemade goodness today!
Recipe - Welcome
Blueberry Crumb Buckle
Prep Time90 Minutes
Servings12
Cook Time30 Minutes
Ingredients
2 cups all purpose flour, divided
3/4 cup granulated sugar, divided
1/2 cup light brown sugar, divided
1/2 tsp ground cinnamon
3/4 tsp salt, divided
12 Tbs unsalted butter, room temperature (divided)
2 large eggs, room temperature
1/2 cup milk
1 Tbs lemon zest
1 tsp pure vanilla extract
2 tsp baking powder
3 cups fresh blueberries, divided
whipped cream, for serving
Directions
- In a small bowl, make the streusel by combining 1/2 cup of flour, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, the cinnamon and 1/4 teaspoon of salt. Melt 4 tablespoons of the butter. Using a fork, stir the melted butter into the streusel ingredients until it is crumbly. Refrigerate for 10 minutes. Preheat oven to 350° F.
- Grease an 8-inch springform pan. Line the bottom with parchment paper. In the bowl of an electric mixer, add the remaining butter, granulated sugar and brown sugar. Beat until light and fluffy. Add the eggs one at a time. Add the milk, lemon zest and vanilla. Slowly add the remaining flour, baking powder and remaining salt. Using a spatula, carefully fold in 2 cups of blueberries. Pour the batter into prepared pan. Scatter the remaining blueberries across the top. Crumble the streusel over the batter.
- Place pan on a baking sheet, and put in the oven. Bake for 1 hour to 1 hour 30 minutes, or until top is golden and cake is cooked through. Let cake cool in the pan for 15 minutes before releasing pan. Transfer cake to a serving plate to continue cooling. Serve with whipped cream.
Nutritional Information
Per Serving: Calories: 300, Fat: 13 g (8 g Saturated Fat), Cholesterol: 60 mg, Sodium: 170 mg, Carbohydrates: 43 g, Fiber: 2 g, Protein: 4 g
90 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Brookshire's All-Purpose Flour - 2 Pound
$2.48$1.24/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Brookshire's Pure Cane Light Brown Sugar - 2 Each
$2.78$1.39 each
Brookshire's Ground Cinnamon - 1.8 Each
$2.98 was $3.48$1.66 each
Brookshire's Table Salt - 26 Ounce
$0.98$0.04/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
Brookshire's Large White Eggs - 6 Each
$1.88$0.31 each
Brookshire's Whole Milk - 1 Pint
$1.38$1.38/pt
Fresh Lemon - 1 Each
$0.78
Not Available
Brookshire's Double Acting Baking Powder - 10 Each
$2.48$0.25 each
Fresh Blueberries - 11 Ounce
$3.98$0.36/oz
Brookshire's Whipped Light Cream, Sweetened - 13 Ounce
$4.48 was $5.68$0.34/oz
Nutritional Information
Per Serving: Calories: 300, Fat: 13 g (8 g Saturated Fat), Cholesterol: 60 mg, Sodium: 170 mg, Carbohydrates: 43 g, Fiber: 2 g, Protein: 4 g
Directions
- In a small bowl, make the streusel by combining 1/2 cup of flour, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, the cinnamon and 1/4 teaspoon of salt. Melt 4 tablespoons of the butter. Using a fork, stir the melted butter into the streusel ingredients until it is crumbly. Refrigerate for 10 minutes. Preheat oven to 350° F.
- Grease an 8-inch springform pan. Line the bottom with parchment paper. In the bowl of an electric mixer, add the remaining butter, granulated sugar and brown sugar. Beat until light and fluffy. Add the eggs one at a time. Add the milk, lemon zest and vanilla. Slowly add the remaining flour, baking powder and remaining salt. Using a spatula, carefully fold in 2 cups of blueberries. Pour the batter into prepared pan. Scatter the remaining blueberries across the top. Crumble the streusel over the batter.
- Place pan on a baking sheet, and put in the oven. Bake for 1 hour to 1 hour 30 minutes, or until top is golden and cake is cooked through. Let cake cool in the pan for 15 minutes before releasing pan. Transfer cake to a serving plate to continue cooling. Serve with whipped cream.