Dessert: United States – Blueberry Buckle with Streusel Topping

Serving Size: 9

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 35 min

Ingredients

1 / 2 cup (113 g) unsalted butter, softened
3 / 4 cup (150 g) granulated sugar
1 large egg
1 tsp vanilla extract
1 / 2 cup (120 ml) milk, whole or 2%
2 cups (240 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp kosher salt
2 cups (300 g) blueberries, fresh or frozen (do not thaw if frozen)
1 tsp lemon zest, optional
1 tbsp all-purpose flour, for tossing berries (optional)
1 / 2 cup (100 g) light brown sugar, packed
1 / 2 cup (65 g) all-purpose flour
1 tsp ground cinnamon
Pinch of salt
5 tbsp (70 g) unsalted butter, cold and cubed

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan (or line with parchment, leaving overhang).
Make the streusel: In a bowl, mix brown sugar, flour, cinnamon, and a pinch of salt. Cut in the cold cubed butter with a fork or your fingers until clumps form. Refrigerate while you make the batter.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg, vanilla, and lemon zest (if using).
In a separate bowl, whisk together the 2 cups flour, baking powder, and kosher salt. Add the dry ingredients to the butter mixture in two additions, alternating with the milk, stirring just until combined. The batter will be thick.
If your berries are very juicy or frozen, toss them with the 1 tablespoon flour (optional) to help prevent sinking. Gently fold the blueberries into the batter.
Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel evenly over the top.
Bake until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (avoid a blueberry pocket), about 40–50 minutes.
Cool in the pan on a rack for at least 20 minutes before slicing. Serve warm or at room temperature, plain or with a dollop of whipped cream or vanilla ice cream.