Blueberry Buckle
A buttery blueberry cake with a cinnamon crumble top that buckles as it bakes.
- Time1 hr 10
- LevelEasy
- Costabout £0.49 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin.
- 2
Rub the crumble flour, brown sugar, cinnamon and cold butter together to coarse crumbs and set aside.
- 3
Beat the softened butter and caster sugar until pale. Beat in the egg and vanilla.
2 min - 4
Fold in the flour and baking powder in two goes, alternating with the milk, to a thick batter. Gently fold in two thirds of the blueberries.
- 5
Spread in the tin, scatter over the rest of the blueberries, then the crumble.
- 6
Bake for 40 to 45 minutes until golden and a skewer comes out clean. Cool in the tin for 20 minutes before cutting.
43 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
