Go Back
Martha Stewart Blueberry Buckle Recipe

Martha Stewart Blueberry Buckle Recipe

John
There is something special about a warm Martha Stewart Blueberry Buckle Recipe fresh from the oven. The sweet smell fills the kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup sugar
  • 1 large egg
  • ½ cup milk
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla extract

For the topping:

  • ½ cup sugar
  • ⅓ cup flour
  • ¼ cup butter cold, cubed
  • 1 teaspoon cinnamon

Instructions
 

Prepare the Oven and Pan

  • Preheat your oven to 180°C (350°F). Grease your baking pan lightly with butter. You can also use parchment paper for easy removal. This helps the cake come out clean and neat after baking.

Mix the Dry Ingredients

  • Take a bowl and add flour, baking powder, and salt. Mix them well using a spoon or whisk. This step helps the cake rise evenly and keeps the texture soft and light.

Cream Butter and Sugar

  • In another bowl, beat butter and sugar until light and fluffy. This takes about 3 to 4 minutes. This step is important for a soft cake texture, so do not rush it.

Add Egg and Vanilla

  • Add the egg and vanilla extract to the butter mixture. Mix well until smooth. Scrape the sides of the bowl to make sure everything blends evenly and nicely.

Combine Wet and Dry Ingredients

  • Slowly add the dry ingredients to the wet mixture. Pour milk in between mixing. Stir gently. Do not overmix. The batter should be smooth but not too thick.

Fold in Blueberries

  • Add the blueberries into the batter. Fold them gently using a spatula. This keeps them whole and prevents the batter from turning purple.

Prepare the Crumble Topping

  • In a small bowl, mix sugar, flour, cinnamon, and butter. Use your fingers to make a crumbly texture. It should look like small crumbs, not a smooth paste.

Assemble the Cake

  • Pour the batter into the prepared pan. Spread it evenly. Sprinkle the crumble topping over the batter. Make sure it covers the surface nicely.

Bake the Buckle

  • Place the pan in the oven. Bake for 35 to 40 minutes. The top should be golden brown. Insert a toothpick in the center. If it comes out clean, it is ready.

Cool and Serve

  • Let the cake cool for at least 15 minutes. Slice and serve warm or at room temperature. It tastes amazing with tea or coffee.

Notes

  • Use frozen blueberries if fresh are not available
  • Toss berries in flour before adding to prevent sinking
  • Add lemon zest for fresh flavor
  • Replace cinnamon with nutmeg for a different taste
  • Serve with whipped cream or vanilla ice cream
  • Use brown sugar in topping for deeper flavor
Keyword Martha Stewart Blueberry Buckle Recipe