A super simple cake with just the perfect amount of blueberries to create the ultimate blueberry buckle! SO. GOOD.
- ¼ cup all purpose flour
- ½ cup brown sugar
- ⅛ teaspoon salt
- ¼ cup unsalted butter
- 1 cup blueberries
- 2 ½ cups all purpose flour
- 1 ¼ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅔ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup vegetable oil
Combine flour, brown sugar, and salt in a small bowl.
Cut in butter using a pastry blender or fork. Set aside
Preheat oven to 350 degrees.
Spray 8"x12" pan with baking spray. Set aside.
Rinse and drain blueberries. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine milk, eggs, and vegetable oil.
Stir wet ingredients into dry ingredients.
Fold in blueberries.
Pour into prepared pan.
Top with streusel.
Bake for 35 minutes, or until cake tests done.
- Don't worry if your cake batter isn't perfectly smooth!
- Check the expiration dates of your baking soda and baking powder before baking.
- Always preheat your oven!
- Make sure to store this cake in the fridge.
Serving: 1 | Calories: 364kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 294mg | Potassium: 92mg | Fiber: 1g | Sugar: 32g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg