Blueberry Buckle

A delicious vanilla cake studded with blueberries and a sweet, crispy topping make this a quick and satisfying way to enjoy blueberries, fresh or frozen.

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Cake

  • 1 c Allulose or 3⁄4 c granulated sugar

  • 1⁄4 c butter, softened

  • 1 egg

  • 1 t lemon zest

  • 1 t vanilla

  • 1 1⁄2 c flour

  • 1⁄2 t kosher salt

  • 2 t baking powder

  • 1⁄2 c milk (or almond, oat, or coconut milk)

  • 2 c blueberries (about 11oz), fresh or frozen + 1 T flour

Topping

  • 1⁄3 c flour

  • 3⁄4 c Allulose or 1⁄2 c sugar

  • 1⁄2 t cinnamon

  • 5 T unsalted butter, very soft

Preheat the oven to 350 and butter a 8”x 8” baking dish or a deep pie plate.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar or Allulose until light and fluffy, about 3 minutes. Add egg, lemon zest, and vanilla and beat 1 minute to combine.

In a medium bowl, stir together flour, salt, and baking powder to combine. In a separate bowl, stir the tablespoon of flour into blueberries to coat.

With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk. Mix just to combine. Gently fold in blueberries. Transfer the batter (it will be thick) to the prepared baking dish.

To make the topping, combine all the ingredients and stir with a fork to make a smooth, thick dough. Spread mixture on top of batter. Bake buckle for 45-55 minutes, until a cake tester comes out clean.

Serve warm or at room temperature. Whipped cream or vanilla ice cream is a nice addition.

DessertCharlotte PlaBlueberry, Buckle