I’ve been wanting to make this cake for absolutely ages – so long that the pony actually thought I had made it because I’d talked about it so much.
I was put off to start with by the price of blueberries, but they’ve gone down a bit recently so I finally felt like it wouldn’t be ridiculously indulgent to throw 450g of them into a cake.
Mine definitely doesn’t look as good as the original, I think maybe because my butter was too soft for the streusel so it sort of melted into the cake, but taste-wise it definitely didn’t disappoint.
I guess it’s kind of like a blueberry muffin in cake form, but much moister and with a much higher (better!) ratio of blueberries to sponge.
Warmed up a little it was especially delicious – I’m really sad that it’s all been eaten now so definitely one to make again!
Blueberry Buckle (recipe from Laura’s Sweet Spot)
- 60g plain flour
- 65g light brown sugar
- 2 tbsp caster sugar
- 1/4 tsp cinnamon
- pinch of salt
- 55g unsalted butter, cubed
- 180g plain flour
- 1 1/2 tsp baking powder
- 140g unsalted butter, softened
- 130g caster sugar
- 1/2 tsp salt
- zest and juice of 1 lemon
- 2 eggs, room temperature
- 450g blueberries
To make the streusel, stir together the flour,sugar, cinnamon and salt and rub in the butter until it forms a breadcrumb-like texture and starts to clump together.
For the cake, beat together the butter, sugar, salt and lemon zest until light and fluffy. Add in the lemon juice and eggs, one at a time, then sieve in the flour and baking powder and fold until just combined. Fold in the blueberries, then spread into a 9″ round greased and lined tin. It might be a bit hard to spread evenly because there are so many blueberries, but it will even out as it bakes.
Sprinkle the streusel over the top in rough lumps, then bake at 180 degrees for about an hour, or until golden on top and a skewer comes out clean. Leave to cool before removing from the tin and serving.