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Blueberry Buckle

I’m not usually one for blueberry muffins, but I’ve been wanting to try out this Martha Stewart recipe for Blueberry Buckle for awhile.  This cake is the perfect addition to a brunch and since it’s so chock full of blueberries, I think it can actually be considered healthy.  


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup milk
  • 5 cups blueberries
  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temperature


  • Heat oven to 350°F. Butter a 10″ round springform baking pan, and dust with flour, tapping out excess – set aside
  • In a medium bowl, sift together the flour, baking powder, and salt; set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined
  • Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture – gently fold in blueberries
    • In a medium bowl, combine flour, sugar, cinnamon, and salt
    • Using a pastry blender or fork, cut in the butter until fine crumbs form
    • Using hands, squeeze together most of the mixture to form large clumps
  • Pour batter into prepared pan; sprinkle streusel topping over cake
  • Bake until cake tester comes out batter-free, 60 to 70 minutes
  • Transfer to a wire rack to cool for 10 minutes – remove from pan; cool for 15 minutes before serving