Blueberry Buckle
Inspired by techniques from Bon Appétit.
A thick, buttery cake studded with whole blueberries bakes under a spiced streusel that clumps into golden crumbs instead of melting flat. The batter is heavy enough to hold the fruit suspended, so the cake "buckles" slightly under the fruit's weight as it bakes and cools.
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Method
- 1
Make the streusel. Whisk the sugar, flour, cinnamon, nutmeg and salt together in a medium bowl. Add the chilled butter and rub it in with your fingers until the mixture clumps into large pieces. Set aside.
- 2
Prepare the pan. Heat the oven to 180 °C (160 °C fan). Butter and flour the springform pan. In a separate bowl, whisk the baking powder, salt and flour together.
- 3
Cream and mix the batter. With an electric mixer on high speed, beat the sugar and the room-temperature butter until very light and fluffy, about 5 minutes. Beat in the egg and vanilla just until combined, about 2 minutes. Reduce the speed to low and add the dry ingredients, then the cream, mixing only until combined.
- 4
Fold in the fruit and assemble. Gently fold the blueberries through the batter. Scrape the batter into the prepared pan, smooth the top, and set the pan on a rimmed baking sheet. Scatter the streusel evenly over the surface.
- 5
Bake and cool. Bake until the top is deep golden brown and a cake tester inserted into the centre comes out clean, 80-90 minutes. Transfer to a wire rack and let cool before unclamping the springform ring and serving.
Storage
Cool completely, then keep loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days; the fresh blueberries make this less shelf-stable than a plain pound cake.
Free sugars
31.2 g per serving
62.4 % of the 50 g daily maximum · 124.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- whisk
- electric mixer
- 23 cm springform pan
- rimmed baking sheet
- rubber spatula
- wire rack
- cake tester or toothpick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 4.5 g |
| Carbohydrate | 60.6 g |
| of which sugars | 37.5 g |
| of which free sugars | 31.2 g |
| Fat | 18 g |
| of which saturates | 10.9 g |
| Fibre | 2.2 g |
| Salt | 0.67 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
