Blueberry Buckle Cake

I love blueberries! Well I love all berries but my favorite would have to be blueberries. I also love Crumb Cake, so when I thought, Hey! Let me find a recipe that I can add blueberries to crumb cake! So I searched online and found this recipe from Two Peas and Their Pod. This recipe was slightly adapted from King Arthur Flour. 

This Blueberry Buckle Cake is super moist and delicious. I know I say that a lot about other treats but I'm not lying when I give my opinion on things. Before I knew it this cake was gone! My boyfriend really enjoyed it and is asking me to make another one. I will as soon as I buy some more blueberries. Oh and I used fresh blueberries in this recipe not frozen, but you can use frozen. I also used coconut milk instead of buttermilk because my boyfriend is Lactose Intolerance. It seems he can handle coconut milk without getting an allergic reaction.

I baked this on a 9-inch cake pan. As the cake was baking my home was smelling so good, like cinnamon and berries. I would bake this again just for the smell alone...lol

What I also love about cakes like this one is not only the blueberries but the crust on top of this baby! You get that crispness on the top and soft and moist on the bottom.

Definitely give this recipe a try and if you don't like blueberries that okay, you can add any other berries that you might enjoy. This is also good without any berries at all.

Enjoy!

Blueberry Buckle Cake

Yield: 8-10

Source: twopeasandtheirpod.com & slightly adapted from King Arthur Flour

Ingredients:

For the topping:

1/3 cup brown sugar

1/2 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup butter

For the batter:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup butter

1 large egg

1 teaspoon vanilla extract

1/2 cup buttermilk (I used coconut milk)

2 cups fresh or frozen blueberries

Directions:

Preheat oven to 375 F. Grease a 9-inch cake pan and set aside

To make the topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Rub in the butter using your finger tips until the mixture is crumbly. Set the topping aside.

To make the batter: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla, mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Gently fold in the blueberries.

Pour the batter evenly into prepared cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a toothpick comes out clean. Let the buckle cool for 10 minutes. Loosen the side with a knife. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently place the cake onto a  serving dish.