Nonnie's Blueberry Buckle
Yield: 12 generous servings
For the Blueberry Cake
  • 1½ cups (170 g) all-purpose flour
  • 1½ cups (170 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 1 cup plus 2 tablespoons (225 g) granulated sugar
  • ¼ cup plus 2 tablespoons (90 ml) canola oil
  • 2 ounces (½ stick/55 g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • ¼ cup (60 ml) heavy cream
  • ½ cup (115 g) sour cream
  • 4 cups (14 ounces/395 g) fresh blueberries
For the Cinnamon Topping
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1⁄3 cup (40 g) cake flour
  • ¾ teaspoon ground cinnamon
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly
Make the Blueberry Cake
  1. Preheat the oven to 375°F (190°C). Generously spray the inside of a 10-cup (2.4-L) tube pan with a removable bottom with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. (You can make this cake in a tube pan without a removable bottom or a 12-cup Bundt pan; just make sure it is extra well greased.) If you want to ensure supersimple removal, you can cut out a ring of parchment paper to fit into the bottom of the pan.
  2. In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the sugar, oil, and butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl, add the vanilla and lemon zest, and beat again for 10 seconds.
  4. Measure out the cream into a glass measuring cup. Add the sour cream and whisk until combined. Add the flour mixture to the sugar mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture; beat at medium speed after each addition until incorporated, 10 to 15 seconds.
  5. Using a rubber spatula, fold the blueberries into the batter, which will be very thick, and transfer the batter to the prepared pan. Smooth the top with an offset spatula and prepare the topping.
Make the Cinnamon Topping
  1. In a large bowl, whisk together the brown sugar, both flours, and cinnamon (do not worry if large pieces of the sugar remain). Drizzle the butter over the mixture and use your very clean hands to pick up the mixture, squeeze it in your fist, and let the mixture fall back into the bowl, repeating until the topping comes together.
  2. Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
  3. Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. Set the pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
How to store: The cake can be stored, tightly covered, at room temperature for up to 3 days.
Recipe by Baked Sunday Mornings at