Blueberry Buckle

Author: Sarah Bates | The Chef Next Door

Serves 8

1 3/4 cups flour

1/2 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 cup milk 

1/4 cup vegetable oil

1/2 Tbsp pure vanilla extract

2 cups fresh blueberries

For the streussel topping:

1/4 cup flour

1/4 cup packed brown sugar

2 Tbsp unsalted butter, melted

1/2 tsp ground cinnamon

Preheat the oven to 375 degrees. Spray an 8-inch square baking pan with non-stick baking spray and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

Scatter the blueberries in a single layer into the prepared pan. Pour the batter evenly over the blueberries. 

Make the streusel topping by mixing all of the streusel ingredients in a small bowl, then sprinkling all over the batter.


Bake for 40 minutes, until the fruit is bubbling and the top is golden brown. Let the buckle cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Leftovers can be stored covered, at room temperature.

Bon Appetit!