Blueberry Buckle
Ingredients
The cake
-
½
cup
unsalted butter
-
¾
cup
granulated sugar
-
1
large
egg
-
½
cup
whole milk
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
2
cups
all-purpose flour
-
2 ½
cups
fresh blueberries
The topping
-
1
cup
light brown sugar
-
1
cup
all-purpose flour
-
1
teaspoon
ground cinnamon
-
½
cup
unsalted butter
The glaze
-
1
cup
powdered sugar
-
1
tablespoon
lemon zest
-
½
lemon
juice
-
2
tablespoons
honey or vanilla-flavored Greek yogurt
-
¼
teaspoon
vanilla extract
Instructions
- Preheat the oven to 375°F and butter an 8 or 9-inch square baking pan.
- Cream together the butter and granulated sugar in a large bowl, then add the egg, milk, baking powder, and salt, mixing well.
- Incorporate half of the flour, then the remaining half, and fold in the blueberries.
- Pour the batter into the prepared pan and set aside.
- For the topping, mix the brown sugar, flour, cinnamon, and butter until crumbly, then sprinkle it over the batter.
- Bake for 45-50 minutes until a toothpick comes out clean.
- While baking, whisk together the powdered sugar, lemon zest, lemon juice, and optional yogurt or honey for the glaze.
- Once cooled, drizzle the glaze over the cake and cut into squares.
Nutrition Facts (estimated)
Servings
16
Calories
329
Total fat
12g
Total carbohydrates
53g
Total protein
3g
Sodium
87mg
Cholesterol
42mg
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