This Blueberry Buckle Recipe is the perfect way to enjoy seasonal berries. This moist blueberry cake is topped with a sugary, buttery crumble that “buckles” as it bakes!
In a small bowl, combine the sugar, flour, and nutmeg. Then work in the butter using a fork or pastry cutter. Keep mixing until the mixture has a crumb-like texture. Set aside.
Cake
Heat the oven to 375°F and spray a 9-inch square baking dish with nonstick cooking spray and set aside. A glass dish is preferred for this recipe, but nonstick will still work.
Whisk the flour (reserve 1 tablespoon), baking powder, salt, and cinnamon together in a medium bowl and set aside.
Cream together the butter and sugar in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer on medium speed until light and fluffy, approximately 1 minute. Reduce the speed and thoroughly incorporate the egg and vanilla. Reduce the speed to the lowest setting and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
Toss the blueberries in the reserved tablespoon of cake flour then gently stir them into the batter and pour the batter into the prepared baking dish and sprinkle on the topping mixture.
Bake for 45 minutes or until golden and a cake tester or toothpick comes clean from the center. Cool for 30 minutes before serving.
Notes
Feel free to add up to an extra 1/2 cup of blueberries if you really want an intense blueberry flavor!
1 to 2 additional tablespoons of milk may be added to combine the mixture if it seems dry.