Oral Allergy Syndrome Friendly Blueberry Buckle
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(8)
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Learn more →Ingredients
9 servings
For the cake
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 cups fresh blueberries
For the streusel
- ½ cup all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small cubes
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside.
- 2
Make the streusel: In a small mixing bowl, whisk together the ½ cup flour, ½ cup sugar, cinnamon, and ¼ tsp salt. Add the cold cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
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