Blueberry Buckle

Vegetarian
Popular
Health score
2%
Blueberry Buckle
75 min.
8
405kcal

Suggestions


Indulge your taste buds with a delightful slice of Blueberry Buckle, a classic dessert that combines the sweet tang of fresh blueberries with a buttery, tender crumb. Perfectly suited for a cozy gathering or a quiet evening at home, this cake is not just a treat for your palate but also a feast for your eyes. The vibrant bursts of blueberries create a stunning contrast against the golden batter, making it a visual delight that will impress your guests.

What sets this Blueberry Buckle apart is its unique texture; the cake is topped with a crumbly, cinnamon-infused streusel that adds a delightful crunch, perfectly complementing the softness of the cake underneath. This sumptuous dessert is easy to prepare and only takes about 75 minutes to make from start to finish. With a vegetarian-friendly recipe made from wholesome ingredients, you can enjoy every bite guilt-free.

With each forkful, you'll savor the harmonious balance of flavors and textures, making this dessert a popular choice among all who try it. Whether paired with a scoop of vanilla ice cream or enjoyed on its own, Blueberry Buckle is a dish that evokes warmth and nostalgia, inviting you to create lasting memories with loved ones around the table. So roll up your sleeves, and let’s bake this delicious masterpiece together!

Ingredients

  • 260 all purpose flour for dusting (plus 1-2 Tbsp of flour the blueberries)
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.3 cup butter unsalted softened ()
  • 150 sugar 
  • large eggs 
  • 120 ml milk 
  • 550 ml blueberries 
  • 57 butter unsalted softened
  • 100 sugar 
  • 45 all purpose flour 
  • 0.5 teaspoon cinnamon 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wooden spoon
  • stand mixer
  • springform pan

Directions

  1. Preheat the oven to 375°F (190°C). Butter the inside of an 8-inch springform pan. Set aside.
  2. the 2 cups of flour, the baking powder and the salt in a medium bowl.
  3. Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg.
  4. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in.
  5. Pour batter into the prepared pan. Set aside.
  6. ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture.
  7. Sprinkle this over the batter.
  8. for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
  9. the cake has cooled, run a knife around the edges and lift the cake out of the pan.

Nutrition Facts

Calories405kcal
Protein5.51%
Fat28.9%
Carbs65.59%

Properties

Glycemic Index
58.15
Glycemic Load
45.47
Inflammation Score
-5
Nutrition Score
9.0060869714488%

Flavonoids

Cyanidin
3.64mg
Petunidin
13.56mg
Delphinidin
15.24mg
Malvidin
29.07mg
Peonidin
8.73mg
Catechin
2.28mg
Epigallocatechin
0.28mg
Epicatechin
0.27mg
Luteolin
0.09mg
Kaempferol
0.71mg
Myricetin
0.56mg
Quercetin
3.3mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:404.61kcal
20.23%
Fat:13.24g
20.37%
Saturated Fat:7.86g
49.12%
Carbohydrates:67.61g
22.54%
Net Carbohydrates:65.48g
23.81%
Sugar:36.35g
40.39%
Cholesterol:55.68mg
18.56%
Sodium:269.18mg
11.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.68g
11.35%
Selenium:15.52µg
22.17%
Vitamin B1:0.33mg
21.81%
Manganese:0.43mg
21.55%
Folate:75.72µg
18.93%
Vitamin B2:0.27mg
15.69%
Vitamin B3:2.46mg
12.3%
Iron:2.14mg
11.88%
Phosphorus:99.74mg
9.97%
Calcium:94.65mg
9.47%
Vitamin K:9.51µg
9.06%
Vitamin A:437.73IU
8.75%
Fiber:2.13g
8.52%
Vitamin C:4.18mg
5.06%
Vitamin E:0.67mg
4.49%
Copper:0.09mg
4.46%
Vitamin B5:0.39mg
3.9%
Magnesium:14.21mg
3.55%
Vitamin D:0.51µg
3.39%
Zinc:0.5mg
3.32%
Potassium:110.55mg
3.16%
Vitamin B6:0.06mg
2.99%
Vitamin B12:0.16µg
2.72%