Wild Blueberry and Lemon Buckle Cake
The term ‘buckle’ refers to the crumbly streusel topping that buckles as the cake bakes, giving it a rustic appearance.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Wild Blueberry and Lemon Buckle Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Gently fold in the wild blueberries.
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Pour the batter into the prepared cake pan.
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In a small bowl, combine the streusel topping ingredients and sprinkle evenly over the batter.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
