November 26, 2015

Blueberry Buckle Cake

Recipe: Ian Walker


  •  2 cups all-purpose flour
  • 2 tbsp baking powder
  • ½ tbsp sea salt
  • ¾ cup granulated sugar
  • ½ cup butter, softened
  • 1 large egg, beaten in milk, to measure 1 cup
  • 1 tsp pure vanilla extract
  • 1 ½ cups fresh blueberries
  • 4 tbsp all-purpose flour
  • 4 tbsp butter
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon


Yield: Makes One 9- x 12-Inch Cake

  1. Preheat the oven to 350°F. Lightly grease a 9- x 12-inch baking pan.
  2. In a bowl, sift together 2 cups flour, baking powder, and salt.
  3. Using an electric mixer on medium speed, cream together ¾ cup sugar and ½ cup butter. Add egg and milk mixture and vanilla, and mix until combined.
  4. Slowly mix in dry ingredients just until combined. Fold in blueberries. Pour batter into the prepared baking pan. Set aside.
  5. In another bowl, combine 4 tbsp flour, 4 tbsp butter, ¾ cup sugar, and cinnamon. Sprinkle streusel topping evenly over batter.
  6. Bake in the preheated oven for 35 minutes, or until a tester inserted into the centre of the cake comes out clean. Let cool in pan slightly before serving.

Excerpted from Peter & Chris Neal’s Goodness: Recipes & Stories (Blakeman Books). Available on