My godmother has a ton of cookbooks since she loves to cook and bake just as much as I do. She’s been making a Blueberry Buckle from America’s Test Kitchen and has been met with rave reviews to anyone she has served it to.
But, she tweaked the recipe a bit, which she conveyed to me when I went over to her house and made it. The recipe is easy to follow and comes together quickly. Most importantly, it’s very delicious!
Below, you’ll find the recipe with the tweaks that my godmother made, in addition to my own adjustments, and the note of what the original recipe stated in case you would like to try to bake both to compare.
½ cup all purpose flour
⅓ cup light brown sugar, packed
I omitted this – (original recipe calls for 2 tablespoons granulated/white sugar)
¼ teaspoon cinnamon
pinch of salt
4 tablespoons (½ stick) unsalted butter, softened
1½ cups all purpose flour
1½ teaspoons baking powder
10 tablespoons (1¼ sticks) unsalted butter, softened
⅔ cup granulated/white sugar
½ teaspoon salt
zest from 1 small lemon (original recipe calls for ½ teaspoon lemon zest)
2 teaspoons vanilla extract (original recipe calls for 1½ teaspoons vanilla extract)
2 large eggs, room temperature
2 to 2.5 cups fresh blueberries (original recipe calls for 4 cups of blueberries)
For the Streusel: Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl and combined well until no large brown sugar clumps remain. Add butter; beat on low speed with a mixer until mixture resembles wet sand and no large butter pieces remain and set aside.
For the Cake: Preheat oven to 350°F and grease and flour a 9″ round cake pan.
Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle (or a hand mixer with beaters), beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined. With mixer on medium speed, add eggs 1 at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated. Stir batter with rubber spatula, scraping bowl, until no flour pockets remain. batter will be very heavy and thick. Very gently fold in blueberries until evenly distributed.
Transfer batter to pan. Spread batter evenly to pan edges and smooth surface. Distribute streusel evenly over the top of the batter.
Bake until cake is deep golden brown and toothpick comes out clean, about 55 minutes. Transfer to wire rack and let cool.