In the heat of late July, it pains me to have to turn on the oven. However, occasionally I’ll see a recipe that will force me to wake up early just so I can crank it up. This is THE recipe.
I shared this cake in my office recently and it was quite the hit. It also stirred up some controversy around whether this should be called a “buckle”. I did a couple quick google searches and found that this is extremely similar. The only differences I could find are the addition of lemon and vanilla in this recipe.
Despite the naming conundrum, one thing everyone agreed on was that it’s delicious. The ratio of batter to blueberries is about 1-to-1 making this extreemeellyyy MOIST. And I truly try to avoid that word at all times. In this case – I’ll make an exception.
Of all my blueberry desserts, this is up there with my favorites…so I hope you give this recipe a try!!! You will forget about the sweat dripping down your forehead upon your first bite…
Heat oven to 375F.
Butter a 9-inch round or 8×8-inch square baking pan and dust with flour.
Make the crumble by mixing the flour, sugar, cinnamon and salt, then add in the butter and blend (using your fingers or a pastry blender) until the mixture is coarse and the butter is in small quarter-to-half-inch pieces.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl (or stand mixer), beat butter, sugar and zest together until light and fluffy.
Add the egg and vanilla and mix until combined.
Mix in 1/3 of the dry ingredients until just incorporated, followed by 1/2 the milk.
Repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very thick.
Fold blueberries into cake batter very gently to prevent breaking, until evenly scattered throughout the batter.
Spoon the batter into prepared pan and smooth out the top.
Sprinkle with the crumble.
Bake for 40 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool completely in the pan. Cut into slices and dust with some powdered sugar, if you’d like.
Enjoy!
Adapted from: Smitten Kitchen
Makes: 9 servings
Prep: 20 minutes, Cook: 40 minutes, Total: 60 minutes
For the crumble:
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (or salted and skip the additional salt)
- 1/4 teaspoon salt
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened (or salted and only use 1/4 teaspoon salt)
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh blueberries
- 1/2 cup milk (any kind you’d like…I was out of milk so I used 1/4 cup half & half and 1/4 cup water)
Heat oven to 375F.
Butter a 9-inch round or 8×8-inch square baking pan and dust with flour.
Make the crumble by mixing the flour, sugar, cinnamon and salt, then add in the butter and blend (using your fingers or a pastry blender) until the mixture is coarse and the butter is in small quarter-to-half-inch pieces.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl (or stand mixer), beat butter, sugar and zest together until light and fluffy.
Add the egg and vanilla and mix until combined. Mix in 1/3 of the dry ingredients until just incorporated, followed by 1/2 the milk. Repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very thick.
Fold blueberries into cake batter very gently to prevent breaking, until evenly scattered throughout the batter. Spoon the batter into prepared pan and smooth out the top. Sprinkle with the crumble.
Bake for 40 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool completely in the pan. Cut into slices and dust with some powdered sugar, if you’d like.
Enjoy!
Crunchy Salty Sweet 