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Blueberry Cardamom Buckle Cake

Delicious Blueberry Cardamom Buckle Cake for Summer Bliss

This Blueberry Cardamom Buckle Cake combines juicy blueberries with cardamom for a delightful summer dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cardamom Cinnamon can be used as an alternative.
  • 1 teaspoon Salt
  • 1/2 cup Butter Plant-based butter is a great dairy-free substitute.
  • 1 cup Granulated Sugar Adjust to taste or use a sugar substitute.
  • 1/2 cup Brown Sugar Coconut sugar is a suitable replacement.
  • 1 large Egg Use a flax egg or applesauce for vegan option.
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk Yogurt or a mix of non-dairy milk and lemon juice can be used.
  • 2 cups Blueberries Fresh or frozen blueberries can be used.
For the Crumble Topping
  • 1/2 cup Additional Flour
  • 1/2 cup Brown Sugar Regular sugar can work in a pinch.
  • 1 teaspoon Cinnamon
  • 1/4 cup Butter Coconut oil can be used for a dairy-free option.

Equipment

  • 8-inch Baking Dish
  • mixing bowls
  • stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare an 8-inch baking dish by greasing it.
  2. In a medium bowl, combine flour, granulated sugar, melted butter, cinnamon, and a pinch of salt to make the crumble topping.
  3. In a large bowl, whisk together flour, baking powder, cardamom, and salt.
  4. Using a stand mixer, beat together softened butter, granulated sugar, and brown sugar until light and creamy.
  5. Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
  6. Gradually add the buttermilk while mixing on low speed, followed by the dry ingredients.
  7. Gently fold in the blueberries with a spatula, being careful not to break them.
  8. Sprinkle the crumble mixture evenly over the top of the batter.
  9. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown.
  10. Allow the cake to cool in the baking dish for at least 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Use fresh blueberries for best results. Allow the cake to cool adequately to prevent crumbling when slicing.

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