This famous Tate’s Bake Shop Blueberry Buckle features a delightful cake batter topped with a crumbly brown sugar topping. It combines blueberries with a fluffy cake base, perfect for dessert or a snack.
1: Preheat your oven to 350 degrees and grease a 9-inch square pan.
2: For the cake batter, cream ½ cup of butter and ¾ cup granulated sugar.
3: Add 1 egg, ½ cup of milk, 2 teaspoons baking powder, and ½ teaspoon of salt. Mix.
4: Stir in 2 cups of all-purpose flour, one cup at a time.
5: Fold in 2 ½ cups of blueberries.
6: Pour the cake batter into the greased 9-inch pan and set aside.
7: For the topping, combine 1 cup of firmly packed dark-brown sugar, ½ cup of butter, 2/3 cup all-purpose flour, and 1 teaspoon of cinnamon in a medium bowl.
8: Mix the topping with your hands until it’s nice and crumbly.
9: Sprinkle the topping on top of the cake batter.
10: Bake for 45-50 minutes.
