Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Blueberry Buckle

Name: Blueberry Buckle
Yield: Makes one cake
Ingredients: 2 cups [270 g] fresh or frozen blueberries; 2 cups [270 g] fresh or frozen blueberries; 2 tsp baking powder; ½ tsp fine sea salt; ½ tsp ground cinnamon; ½ cup plus 1 Tbsp [80 g] all-purpose flour; ½ cup plus 1 Tbsp [115 g] brown sugar, packed; 2 cups plus 1 Tbsp [290 g] all-purpose flour; 1 tsp vanilla extract; ½ cup [115 g] whole milk, room temperature; 1 large egg, room temperature; ½ tsp orange oil, or 1 Tbsp orange zest (see Tip); ½ tsp orange oil, or 1 Tbsp orange zest (see Tip); ¾ cup plus 1 tsp [155 g] granulated sugar; ¼ cup [55 g] unsalted butter, room temperature

Preparation info

Makes
one
cake

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

This recipe is a classic that we’ve been making for more than twenty years; it just might become a standard in your repertoire as well. It lends itself to variations, so if you don’t have blueberries, substitute a different fruit. See our strawberry version.

Ingredients

Crumble Topping

½ cup plus 1 Tbsp [115 g] brown sugar, packed

Summer
Cake
Vegetarian

Method

Make the Crumble Topping

1. Preheat the oven to 350°F [180°C]. Coat a 9 in [23 cm] springform pan or a 9 by 2 in [23 by 5 cm] round cake pan with nonstick cooking spray, and set aside.

2. In a small mixing bowl, add the brown sugar, flour,