Blueberry Buckle Cake
Ingredients
The topping
-
⅓
cup
brown sugar
-
½
cup
all-purpose flour
-
1
teaspoon
cinnamon
-
¼
cup
butter
The batter
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
¾
cup
granulated sugar
-
¼
cup
butter
-
1
large
egg
-
1
teaspoon
vanilla extract
-
½
cup
buttermilk
-
2
cups
fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F and grease a 9-inch cake pan.
- Mix brown sugar, flour, and cinnamon in a small bowl for the topping. Rub in the butter until crumbly.
- In a medium bowl, whisk together flour, baking powder, and salt. Cream sugar and butter in a stand mixer, then add egg and vanilla until smooth.
- Alternately add buttermilk and flour mixture to the creamed mixture, ending with flour. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan, sprinkle the topping over it, and bake for 40 to 45 minutes until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then carefully remove it from the pan and place it on a serving dish.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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