Best Blueberry Buckle (Blueberry Crumb Cake)





  • For the streusel:
  • In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
  • Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
  • Transfer streusel to small bowl and set aside.
  • For the cake:
  • Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
  • Whisk flour and baking powder in small bowl to combine; set aside.
  • In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
  • Beat in vanilla until combined, about 30 seconds.
  • With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
  • Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
  • Using rubber spatula, gently fold in blueberries until evenly distributed.
  • Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
  • Sprinkle streusel evenly over batter.
  • Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
  • Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
  • ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.