Blueberry Buckle Cake
This delightful blueberry streusel coffee cake combines a tender vanilla-infused cake base with bursts of fresh blueberries nestled within. The cake is topped with a sweet and buttery streusel that adds a lovely crunch to each bite. Perfect for a morning treat or afternoon pick-me-up, this cake is sure to become a family favorite.
— Constant Cookbook
Ingredients
- Streusel Topping:
- 45 grams plain flour
- 65 grams granulated white sugar
- 1/2 teaspoon ground cinnamon
- 55 grams cold unsalted butter, cut into pieces
- Cake Batter:
- 130 grams plain flour
- 1 teaspoon baking powder
- 55 grams unsalted butter, room temperature
- 100 grams granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 80 ml milk
- 150g pack fresh blueberries
Instructions
- Pre-heat oven to 180 degrees celsius. Butter or spray with a non-stick vegetable spray an 8inch (20cm) baking cake tin or square baking pan
- Streusel Topping- In large bowel mix the flour, sugar and cinnamon. Add butter and with finger tips rub till the mixture resembles breadcrumbs.
- Cake Batter- In a separate bowel combine the flour and baking soda. In another bowel beat (you can use eletric whisk if you like)butter till smooth, add sugar and beat till light and fluffy. Ad the egg and vanilla til well combined. Add the flour in 3 additions alternatley with the milk (in 2 additions) beat only until combined.
- Spread cake batter into the cake tin. Evenly distribute the blueberries on top of the cake batter. Then sprinkle the streusel topping on top of the blueberries.
- Bake for 40 minutes or until a toothpick comes out clean from the centre of the cake and the cake starts to pull away from the sides of the pan. Remove and put on a wire rack to cool slightly.
- Enjoy!!
Yield
Serves 8
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