Blueberry buckle cake recipe
- 3/4 cup caster sugar
- 1/4 cup butter
- 1 egg
- 2 cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 cups blueberries, fresh or frozen
- 1/3 cup caster sugar
- ½ cup plain flour
- ½ tsp ground cinnamon
- 1/4 cup butter, softened
Preheat oven to 190°C. Grease and line a 20cm square cake tin.
Cream together the sugar, butter and egg.
In a separate bowl, sift together the flour, baking powder and salt. Stir into the sugar mixture, alternating with milk.
Stir in blueberries and pour into the prepared tin.
To make topping, combine all the ingredients and rub together until the mixture resembles soft breadcrumbs.
Sprinkle the crumble topping over the cake batter.
Bake for 45 minutes, or until a skewer comes out clean.
Serve hot with cream.
- I stumbled on this old-fashioned American cake when I was looking for a recipe other than Blueberry muffins to use blueberries.
- I was intrigued by the name – after all, what is a buckle cake? After a little googling, I discovered that it is a single layer cake that has a heavy batter on the bottom covered in fruit and then a streusel topping. As the cake cooks, the heavier batter begins to buckle and push the topping upwards. Apparently.
- I had a bit of trouble deciding whether the cake was cooked or not – the cooked blueberries liquidise and make the cake appear uncooked. After stabbing my cake in various places with a skewer I decided it was actually cooked at the 45 minute mark, and it was perfectly cooked when I cut into it.
- Blueberries are considered a super-food and I don’t think you can have enough recipes that include them. This cake is perfect to have with a cup of tea at morning tea.
- This recipe was created by Ella Walsh for Kidspot, New Zealand's best recipe finder.
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- Berry scone wedges
- Blueberry muffins
- Pear, blueberry and almond muffins
- Buckwheat pancakes with berries