Ingredients
For the cake:
- Nonstick cooking spray
- 9 ounces cake flour, approximately 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces unsalted butter, room temperature
- 5 1/4 ounces sugar, approximately 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
- 3 1/2 ounces sugar, approximately 1/2 cup
- 1 1/2 ounces cake flour, approximately 1/3 cup
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
4 Videos | Photo: Blueberry Buckle Recipe
















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By narinehm
Los Angelos
on June 11, 2013
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Best blueberry buckle ever!!!!!!!
By areda_5153225
New York, NY
on June 03, 2013
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I thought this came out pretty good. The batter is thick when putting in the 9x9 pan, but once you spread it out, it covers the whole pan. I would have liked it a touch sweeter, but out of the 5 people I served it to, 4 of them loved it (the 5th didn't care for the ginger flavor. I think it's a hit and perfect for using blueberries when they're in season. I'd make this again (just maybe adding a touch of brown sugar for added depth of flavor and a touch more sweetness.
By barcsmom
on May 25, 2013
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I was disappointed in this recipe. It wasn't very sweet which is ok but I think it was way too bland. It needs some lemon/acid...something. The texture was odd also. I won't be making this again.
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