Blueberry Buckle


For the cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup oil
  • 1 large egg
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3/4 cup half and half (or milk)
  • 2 cups fresh or frozen blueberries

For the crumble topping:

  • 1/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tsp. cinnamon
  • 4 tbsp. salted butter, cut into small cubes


  • Preheat oven to 375f . Spray a 9-inch square baking dish with nonstick cooking spray. In a medium bowl, combine flour, baking powder and salt with a fork until combined.
  • In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract. Alternately add the flour mixture and the half and half to the sugar/oil mixture (ending with the flour mixture.)
  • Batter will be very thick. Finally, stir in the blueberries, by hand, just until combined.
  • Spread batter into prepared baking dish.
  • To make the crumble topping, combine the sugar, flour and cinnamon in a small bowl. Add in the cubed butter.
  • Using a fork, a pastry cutter, or your fingers, cut the butter into the flour mixture until it reaches a crumbly state.
  • Sprinkle crumble topping on top of cake batter.
  • Bake the cake for about 40-45 minutes (until top is golden brown) and an inserted toothpick comes out clean.
  • Allow to cool for at least 10 minutes before slicing and serving.

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