This cake holds a special place in my heart. This specific recipe is the first recipe made on my own. I was around 10 years old and I wanted to make a cake for my godfather for Father’s Day. From then on, I made this cake every time my godfather asked me to make it! I’ve made a couple of tweaks over the years but I finally managed to perfect it to my liking!
Equipment:
Stand mixer or hand mixer
Loaf Pan
Tips:
Take a couple tablespoons of the flour mixture to coat the blueberries. This will prevent the blueberries from sinking and minimalist bursting when folding the blueberries in the batter.
Blueberry Buckle Recipe:
1/4 cup softened butter(salted)
3/4 cup sugar
1/2 tablespoon vegetable oil
1 egg
1 tsp vanilla extract
2 cups all purpose flour
2 1/2 tsp baking powder
1 tablespoon lemon zest(optional)
3/4 cup buttermilk
2 cups blueberries
Crumb topping:
1/2 cup brown sugar
1/3 cup all purpose flour
1/2 tsp cinnamon
1/4 cup softened butter(salted)
Icing:
1/2 cup powdered sugar
1/4 tsp almond or vanilla extract
2 tsp hot water
3/4 cup sugar
1/2 tablespoon vegetable oil
1 egg
1 tsp vanilla extract
2 cups all purpose flour
2 1/2 tsp baking powder
1 tablespoon lemon zest(optional)
3/4 cup buttermilk
2 cups blueberries
Crumb topping:
1/2 cup brown sugar
1/3 cup all purpose flour
1/2 tsp cinnamon
1/4 cup softened butter(salted)
Icing:
1/2 cup powdered sugar
1/4 tsp almond or vanilla extract
2 tsp hot water
Instructions:
Preheat oven to 350° F. Spray loaf pan with baking spray and line with parchment paper or use cake goop.
To make crumb topping press together softened butter, brown sugar and flour in a small bowl using a fork. It should resemble crumbs. Set aside in the fridge until ready.
In a stand mixer with the paddle attachment, cream together softened butter, sugar and oil until light and fluffy, about 5 minutes.
Add eggs, vanilla and mix on low speed until we’ll combined.
In a medium bowl whisk together flour, baking powder and zest. Add 2-3 tablespoons of flour mixture to the blueberries until all the blueberries are fully coated with blueberries.
Add flour mixture to butter and egg mixture, mix until fully incorporated. Fold in blueberries.
Fill loaf pan with the blueberry batter, then spread the crumb topping all over the top.
Bake in the oven for 60-70 minutes or until a toothpick inserted comes out clean.
To make crumb topping press together softened butter, brown sugar and flour in a small bowl using a fork. It should resemble crumbs. Set aside in the fridge until ready.
In a stand mixer with the paddle attachment, cream together softened butter, sugar and oil until light and fluffy, about 5 minutes.
Add eggs, vanilla and mix on low speed until we’ll combined.
In a medium bowl whisk together flour, baking powder and zest. Add 2-3 tablespoons of flour mixture to the blueberries until all the blueberries are fully coated with blueberries.
Add flour mixture to butter and egg mixture, mix until fully incorporated. Fold in blueberries.
Fill loaf pan with the blueberry batter, then spread the crumb topping all over the top.
Bake in the oven for 60-70 minutes or until a toothpick inserted comes out clean.
To make the vanilla icing, mix together hot water, powdered sugar and extract.
Rest the loaf on a baking rack until fully cooled. Remove loaf from pan and drizzle the icing all over the top. Let the icing dry or serve immediately.
Rest the loaf on a baking rack until fully cooled. Remove loaf from pan and drizzle the icing all over the top. Let the icing dry or serve immediately.
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