Right before I had Eloise last April, I made 2 different blueberry cake recipes from a source that shall remain nameless. Both times, the blueberries fell to the bottom, which made for a soggy crust and uneven appearance. I was so pissed and vowed never to 1.) make anything with blueberries again, and 2.) use the cookbook I got the recipes from.
I’ve stayed true to my promises up until now, when the weather turned beautiful for a few days last week and I was in a berry baking, summery dessert mode. I have been loving everything from King Arthur Flour lately (and no, I am not a part of any affiliate program with them. I just love their products), and decided to give their Blueberry Buckle Cake a try. If you haven’t checked out their website, you should. It is full of amazing recipes that are tested and have lots of user reviews so you know they’re good. They also have a gorgeous blog, an online store stocked with tons of cooking and baking products, and a quarterly publication called “Sift” that is such a delight to read.
I gave the recipe a try and knew before I even baked it that it was going to turn out well. The batter had a thick enough consistency to keep the blueberries perfectly suspended in the cake, so there would be no soggy, mushy blueberries sitting on the bottom. The streusel topping was thick and crunchy, which is everyone’s favorite part. The cake turned out beautifully, and stayed moist and fresh for several days.
If you’re in the mood for a good summery cake, give this one a shot!
This recipe is from the King Arthur Flour Baker's Companion and can also be found here: https://www.kingarthurflour.com/recipes/blueberry-buckle-coffeecake-recipe
- 1/3 cup sugar
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (4 tablespoons) butter
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup (4 tablespoons) butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
- To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
- Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
- In a separate bowl, beat together the sugar, butter, egg, and vanilla.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
- Pour the batter into the prepared pan. Sprinkle the topping over the batter.
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.