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Martha Stewart Blueberry Buckle Recipe

Martha Stewart Blueberry Buckle Recipe

The Martha Stewart Blueberry Buckle Recipe is very classic. It is a famous and sweet dessert. You can find it in many old cookbooks. This Martha Stewart Blueberry Buckle Recipe is very easy. It is great for any home baker today.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 5
Calories 400 kcal

Ingredients
  

  • 1/2 cup UNSALTED BUTTER
  • 3/4 cup GRANULATED SUGAR
  • 1 large EGG
  • 2 cups ALL-PURPOSE FLOUR
  • 2 tsp BAKING POWDER
  • 1/2 tsp SALT
  • 1/2 cup WHOLE MILK
  • 2 cups FRESH BLUEBERRIES
  • 1/2 cup LIGHT BROWN SUGAR
  • 1/3 cup ALL-PURPOSE FLOUR
  • 1/2 tsp GROUND CINNAMON
  • 1/4 cup UNSALTED BUTTER

Instructions
 

Step 1:

  • Turn your oven to 350 degrees now. Let it heat up for ten minutes. This ensures a perfect bake every time.

Step 2:

  • Grease your square pan with soft butter. You can also use a baking spray. This makes serving the cake very easy.

Step 3:

  • Whisk the flour and baking powder together. Add the salt to the dry mix. This makes the cake rise very evenly.

Step 4:

  • Cream the butter and sugar together now. Use your mixer for several minutes. The mixture should look very pale.

Step 5:

  • Add one large egg to the bowl. Beat it until it is well combined. This creates a very smooth cake base.

Step 6:

  • Add the flour and milk in parts. Start with the flour and then milk. Mix them on a very low speed.

Step 7:

  • Fold in the blueberries with a spatula. Be very careful not to smash them. This keeps the cake looking very clean.

Step 8:

  • Pour the batter into your prepared pan. Spread it out into all the corners. Make the top as flat as possible.

Step 9:

  • Mix the topping ingredients in a bowl. Use a fork to create small crumbs. Sprinkle them all over the cake batter.

Step 10:

  • Bake the buckle for 45 minutes now. Wait until the top is golden brown. Let it cool before you eat it.

Notes

Always use room temperature butter and eggs.
Do not overmix the cake batter today.
Toss berries in flour to prevent sinking.
Check the oven temperature with a thermometer.
Use fresh berries for the best flavor.
The cake is done when it bounces.
Let the cake cool in the pan.
Add lemon zest for a bright taste.
Serve it with cold vanilla ice cream.
This recipe also works with fresh blackberries.
Store it in a very cool place.
Keyword Martha Stewart Blueberry Buckle Recipe