Martha Stewart Blueberry Buckle Recipe
Love Martha Stewart's blueberry buckle recipe? This tender cake bursts with juicy blueberries and crunchy topping.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries or frozen, unthawed
Instructions
Preheat and Prep Pan
- Heat oven to 175°C (350°F). Butter 9-inch cake pan. Line bottom with parchment. Lightly flour sides. Tap out excess. Pan ready for perfect release.
Make Streusel Topping First
- Mix flour, both sugars, cinnamon, salt in bowl. Add cold butter cubes. Cut with fork or fingers until crumbly. Pea-sized bits perfect. Refrigerate while making batter. Keeps crunchy.
Whisk Dry Ingredients
- Combine flour, baking powder, salt in bowl. Whisk thoroughly. Removes lumps. Ensures even rising. Set aside for batter step. Simple but important.
Cream Butter and Sugar
- Beat softened butter and sugar 3 minutes. Light and fluffy texture. Add egg and vanilla. Beat until smooth. Creates tender crumb structure.
Alternate Wet and Dry
- Add one-third flour mixture to batter. Mix gently. Add half milk. Repeat. Ends with flour. Don't overmix. Keeps cake tender and light.
Fold in Blueberries Gently
- Scatter blueberries over batter. Fold just until distributed. Some bursting expected. Purple swirls beautiful. Pour into prepared pan. Smooth top lightly.
Add Streusel and Bake
- Sprinkle chilled streusel evenly over batter. Press lightly. Bake 45-50 minutes. Golden brown, toothpick clean. Cool in pan 15 minutes. Perfect results!
Notes
- Frozen blueberries work great—no thawing needed.
- Toss berries in 1 tbsp flour prevents sinking.
- Add lemon zest for bright citrus pop.
- Make muffins instead—same batter, 20-minute bake.
- Raspberry-blackberry mix creates seasonal variety.
- Buttermilk swap makes extra tender crumb.
- Double streusel for ultimate crunch lovers.