Blueberry Buckle

What Goes With It

• Vanilla ice cream
• Black coffee
• Whipped cream

How to Make Blueberry Buckle

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Grease and line a 23 cm square baking tin.

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2. Make the topping: rub the 100 g flour, brown sugar, cinnamon and the cold butter together with your fingertips until the mixture forms large, clumpy crumbs. Set aside.

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3. Mix the 250 g flour, baking powder and salt in a bowl. In a second bowl, beat the softened butter with the caster sugar for 3 minutes, until pale. Beat in the egg and vanilla, then stir in the flour mixture and the milk alternately until just combined. The batter will be thick.

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4. Toss the blueberries with the tablespoon of flour. Spread the batter in the tin, scatter the blueberries over the top and press them in gently, then cover with the crumb topping.

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5. Bake for 45 to 50 minutes, until the topping is deep golden and a skewer comes out clean from the cake.

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6. Cool in the tin for 20 minutes, then cut into squares and serve warm.

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Notes From the Method

Toss the berries in a little flour before adding them. It absorbs the juice and helps them stay in the cake rather than sinking to the bottom.

Leave the topping in large clumps and do not press it down. The clumps bake into a crisp, crunchy crust.

Use frozen berries straight from the freezer and do not thaw them. Thawed berries bleed into the batter and stain it a dull grey.

Leftovers

Keeps covered at room temperature for 2 days, or in the fridge for up to 5. Reheat a slice for 15 seconds in the microwave. Freezes for 3 months.

Blueberry Buckle: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.