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Blueberry Cardamom Buckle Cake

Blueberry Cardamom Buckle Cake That Will Brighten Your Day

This Blueberry Cardamom Buckle Cake is a delightful dessert with juicy blueberries and warm cardamom, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or gluten-free blend
  • 1 cup granulated sugar consider coconut sugar for a lower glycemic index
  • 1/2 cup brown sugar light brown sugar can be used
  • 2 teaspoons baking powder baking soda and vinegar can be a substitute
  • 1 teaspoon ground cardamom cinnamon or nutmeg can substitute
  • 1/2 teaspoon salt
  • 1/2 cup butter can substitute with vegetable oil or vegan butter
  • 1 large egg can use a flax egg as a vegan alternative
  • 1 teaspoon vanilla extract almond extract could provide an interesting twist
  • 1 cup buttermilk mix milk with vinegar (1 cup milk + 1 tbsp vinegar)
  • 1 cup blueberries frozen blueberries can be used, do not thaw
For the Crumble Topping
  • 1 cup all-purpose flour or oats for a different texture
  • 1/2 cup sugar brown sugar can also be used
  • 1/4 cup melted butter make sure it's not too hot
  • 1 teaspoon cinnamon
  • a pinch salt

Equipment

  • 8-inch baking dish
  • Mixing Bowls
  • electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt. Whisk together and set aside.
  3. In a large mixing bowl, cream 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until fluffy. Add 1 large egg and 1 teaspoon of vanilla extract, and mix until fully incorporated.
  4. Gradually add the dry mixture to the creamed mixture, alternating with 1 cup of buttermilk. Mix until just combined.
  5. Gently fold in 1 cup of fresh blueberries with a spatula.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. In a separate bowl, mix together 1 cup of all-purpose flour, 1/2 cup of sugar, 1/4 cup of melted butter, 1 teaspoon of cinnamon, and a pinch of salt until crumbly.
  8. Sprinkle the crumble topping over the batter and bake for 45-50 minutes until golden brown and a toothpick comes out clean.
  9. Let the cake cool in the baking dish for at least 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Don't overmix the batter and be gentle with the blueberries to avoid crushing.

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